Edmonds’ Natural & Organic Grocery Store
Why We Love it Here
Your beachfront neighbor to the north, Edmonds blends high-end bistros and boutiques with a small-town vibe where everyone knows your name. Whether you’re coming from across town or across the water, you’ll find more than just familiar faces inside our Edmonds store.
Stop by the Café for a freshly baked savory or sweet treat before hitting the off-leash dog park. Tempt your taste buds with a slice from our pizzeria for a quick lunch on the go. Or load up on homegrown goodness in our produce department, where fresh, flavorful and organic are always available — and delicious.
- Pizzeria with hot slices and whole pies
- Build-your-own grain bowls
- Full-service seafood counter
- Café with organic espresso and tea
- Bakery with scratch-made goods
- Locally sourced craft spirits
- Full-service cheese counter with antipasti
- Hot food and soup bar
- Salad bar
- Kombucha on tap
- Grilled sandwiches
- Bulk food section
Get Your Fresh-Baked Fix
Choose from fresh-from-the-oven treats, like our scratch-made cookies or our famously flaky cheddar biscuits handmade in-store daily.
LOCAL CRAFT SPIRITS
In addition to beer, wine and ciders, pick up a bottle from our carefully curated selection of local craft spirits, hand-selected by Seattle Magazine’s 2017 Wine Steward of the Year.
Grab and Go
On your way to the peninsula? Headed to the beach? Check out our huge grab-and-go section with single-serving snacks to suit your whole family.
Pop in for a piping hot pizza
Whether you’re seeking classic or vegan slices, you’ll find ready-to-eat and take-and-bake pies to round out pizza night, made from scratch daily.
Meet the Store Director
“Community truly is PCC’s middle name! Since starting at PCC in 2001, I’ve had the opportunity to be a part of multiple PCC communities, having the pleasure of getting to know many of our shoppers by name while helping to provide high-quality, sustainable and healthy food choices.”
Drew, Store Director
Upcoming Classes at Edmonds PCC
Ami Karnosh, M.S., C.N.
Wednesday, September 22, 6:30pm