Bothell Like a Local: Katie Fairoz of T55 Pâtisserie & ILMU

Katie Fairoz is one half of the partner duo behind T55 Pâtisserie and ILMU, two of Bothell’s most beloved culinary gems. Together with Chef Fairoz Rashed, her partner in both life and business, Katie has helped turn a passion for French pastry into a vibrant space for creativity, culture, and connection.

In this edition of Bothell Like a Local, Katie shares how their journey led them to Bothell, her must-try picks from the T55 menu, and where she loves to eat, drink, and unwind around town.

[Q] Tell us about your journey—what inspired you to open T55 Pâtisserie, and how did ILMU come to life inside the bakery?

“We started out making and selling small batch ice cream at local farmers' markets and finally built out a small brick-and-mortar in Seattle's Chinatown in 2019. When COVID hit in 2020, we pivoted to a bakery and eventually outgrew our downtown shop. In 2022, we moved the bakery to Bothell, and it was the best decision ever. 

We love being a part of the Bothell community and instantly felt at home here. Since Chef Fai's dream has always been to open a restaurant, we decided last year to finally make the move and just run the restaurant as a pop-up inside the bakery. The long-term goal is to move ILMU to a location better suited to a restaurant/bar, but in the meantime, the tasting menu will be hosted here at T55.”

[Q] For someone visiting Bothell for the first time, what can they expect when they walk through the doors of T55?

“It is always our hope that first-time customers become regular guests. We've seen firsthand how a friendly greeting, the perfect latte, and a great pastry can change someone's day, and we hope to continue spreading good vibes for years to come with our enthusiasm for exploring the world of French pastry.”

[Q] What are some can’t-miss items at T55 for someone popping in for a pastry and coffee for the first time?

“Focaccia and choux! These are fan (and staff) favorites. Some other treats people are loving are the Maritozzo and Chocolate Babka. For drinks, we'd recommend the Yuzu Caramel Latte or the Vietnamese Egg Coffee, or if you're a tea fan, go for our signature Pandan Matcha Latte.”

[Q] For foodies traveling to Bothell, what makes the city a great culinary destination?

“There are so many great places to try in Bothell, and tons of diversity in the culinary scene. We've got Thai food, Sushi, Korean, Italian, subs, and some great late-night hangouts.”

[Q] If someone’s planning a day trip to Bothell, what are a few local spots you’d personally recommend they visit before or after stopping by T55 or ILMU?

“Our perfect day in Bothell would be coffee and a pastry at T55, a walk along the [Burke-Gilman Trail], swinging by the library to check out a new book, a late lunch at The Bine for the chicken sandwich and fried cheese curds, and after dinner drinks with a game of pool at McMenamins. We're also close enough to Woodinville to swing through Wine Alley for some tastings.”

[Q] What’s something unexpected or surprising about Bothell’s food and drink scene that you think more people should know?

“I think the most surprising thing about our food scene is all the options we have in such a small area...from Zulu's Board Game Cafe in the downtown Hub to Kin Dee Thai at Thrasher's Corner, there is definitely something for everyone!”

[Q] How do you come up with new dishes or flavors? Can you share a bit about your creative process in the kitchen?

“A lot of what the chef creates is inspired by his upbringing between Singapore and France, and the new destinations he's traveled to recently, including Spain and Scandinavia. The kitchen team spends a lot of time doing R&D...playing around with new flavors and learning new skills and techniques. "ILMU" means the search for knowledge in Malay, and that word embodies everything about this next chapter of our culinary adventure.”

[Q] Do you have any seasonal specialties or upcoming experiences at T55 or ILMU that guests can look forward to?

“The summer menu at the bakery and restaurant tends to bring a lot of fruit-forward dishes. It's also a great time for local Washington produce, and we try to highlight that as much as possible when designing new Summer menus.”

[Q] What does hospitality mean to you, and how do you try to embody that at both T55 and ILMU?

“We think of T55 as our home. To us, true hospitality means inviting you into our home and treating everyone as family, friends, and neighbors. I think people connect over food in a unique way, and it means a lot to us to play a small role in those memories that people create over something as simple as a coffee and a slice of cake, or something more special like celebrating an anniversary at a fancy tasting menu. 

In Singapore, Chef's hometown, food truly brings people together in a very meaningful way, and we're grateful to be able to share that culture at T55 and ILMU.”

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