Copperworks Distilling plans a cocktail bar near Pike Place Market

The storefronts on Post Alley next to Pike Place Market are about to get a makeover. Copperworks Distilling just announced that it has purchased the 12,000-square-foot brewery from Pike Brewing, where Copperworks co-founder Jason Parker was formerly a brewer. The synergy here is nearly perfect: Pike moved its operations to SoDo last year, and Copperworks was looking for a brewhouse to increase its production; the first step in the spirits-making process is brewing a hop-free beer, which is then distilled at Copperworks’ distillery on the downtown harbor.

Copperworks will also use the space to open a cocktail bar, which will be located next to the historic—if you can call it that—Gum Wall and Pike Pub. This is just a few blocks from the distillery’s tasting room, but the plan is to serve tourists and other visitors to the nearby Pike Place Market.

And finally, the distillery is opening a restaurant in its 5,000 square foot space in Kenmore. It’s called De La Soil (ha!) and is a partnership between Copperworks and chefs Cody and Andrea Westerfield. Phew, enough about Copperworks, now for the rest of the week’s news:

The Fremont Solstice Parade now offers non-alcoholic beverages

The Fremont Solstice Parade — the best place to see furries, naked cyclists, and multiple types of heathens all at once — is hosting a non-alcoholic cocktail garden for the first time, curated by local NA bottle shop Cheeky and Dry, a sign that Seattle is becoming more accepting of drinks that don’t get you drunk. “We’re excited to bring a new dimension of refreshment to the Fremont Solstice Parade,” Cheeky co-owner Kirstin Vracko said in a statement. “Our goal is to create a place where everyone can enjoy delicious, non-alcoholic beverages while celebrating the vibrant energy of the parade.”

Toasted. may never open his bagel shop

Bagel newsletter It’s a Shanda (by Eater Seattle writer Sean Keeley) took a deep dive this week into the struggles of Toasted., a University District bagel shop owned by a couple of University of Washington graduates that was supposed to open last summer. But due to costs incurred by a murky King County permitting process, multiple break-ins, and alleged failure of the landlord to provide the funds promised in the contract, Toasted. may never open. The whole story is an example of how difficult it can be to open a restaurant in Seattle.

Local olive oil cake company receives major award

Last month, Kirkland’s Flour and Olive won the Specialty Food Association’s Sofi Gold Award in the baking mix category. “It’s like winning the James Beard Foundation Awards in the specialty food industry,” Flour and Olive founder Estelle Sohne tells Eater Seattle. Flour and Olive makes cake mixes in four flavors that can be used as the base for an amazing variety of cakes—the Flour and Olive website has 70 different recipes. You can buy the mix at Oil & Vinegar’s Bellevue Square location or online.