A taste of France in the heart of Pike Place Market since 1983


Kristi Drake and Thierry Mougin, co-owners of Le Panier, were on hand on opening day. Kristi and her staff in front create a warm and welcoming atmosphere, greeting regular customers with their favorites, and inviting them to try something new that the bakers have dreamed up. Thierry is a French-trained pastry chef from Normandie. He and his team of bakers have developed a selection of products that bring together French baking techniques and local, seasonal ingredients.


Le Menu


Le Menu

Our Seasonal products will appear during the months outlined below.  Some stay the entire season and others are a quick appearance. Please contact us with any questions about a product - especially if it is one you look forward to each season. 

Download a printable seasonal menu

S P R I N G / S U M M E R

April - September

Éclair noix de coco  4.25
Creamy coconut éclair

Éclair citron vert  4.25
Lime éclair

Éclair passion  4.25
Passion fruit éclair

Macaron passion  2.00
Passion fruit macaron

Friand citron  2.30
Friand with a twist of lemon

Tarte à la rhubarbe  25.00 / 3.90
Fresh rhubarb baked with crème
d’amande in a puff pastry shell

Clafoutis aux cerises  25.00 / 3.90                               Fresh cherry "clafoutis" or baked custard

Joséphine  4.50
Fresh strawberries and crème
Chantilly in a choux shell

Feuilleté asperges  4.25
Fresh asparagus with Emmental

Pain Complet  5.20
Hearty wholesome wheat bread



A U T U M N / W I N T E R                           

October - March

Éclair noisette  4.25
Hazelnut cream swirls on choux

Éclair caramel  4.25
A caramel mousseline cream

Macaron pumpkin  2.00
Spice & pumpkin

Friand pumpkin  2.30
With a hint of pumpkin

Friand cranberry orange  2.30
Friand with a hint of cranberry and orange

Clafoutis aux pommes  25.00 / 3.90
Fresh apples baked in a light custard

Tarte Belle Hélène  25.00 / 3.90
A mélange of pears & dark chocolat

Tarte à la rhubarbe  25.00 / 3.90
Fresh rhubarb baked with crème
d’amande in a puff pastry shell and topped with a delicate crumble

Joan of Arc  4.75
Light chocolate mousse & layers
of delicate almond meringue

Feuilleté broccoli  4.25
Fresh broccoli with Emmental

Pain aux noix  5.20
Light rye with whole walnuts                                Available Nov 21 -26 and Dec 19-31

Pain complet  5.20
Hearty wholesome wheat bread



Download a printable every day menu

V I E N N O I S E R I E S / C R O I S S A N T S  

Croissant au beurre  2.95
Always made with butter 

Á la Framboise  3.50
Croissant filled with raspberry preserves

Á l’Abricot  3.50
Croissant filled with apricot preserves

Pain aux raisins  3.10
Croissant swirled with sugared raisins

Roulé aux noix  3.10
Croissant swirled with sugared walnuts

Pain au chocolat  3.30
French chocolate, bien sur

Chocolatine  4.30
Chocolat with crème d’amande

Amandine  4.30
Crème d’amande inside, 
with toasted almonds

Croissant aux fruits  4.40
Apples or apricots nestled
in pastry cream

Jambon Mornay  4.40
Ham & Emmental croissant
with mornay sauce

Brioche  3.00
Buttery egg bread

Brioche Nantaise  8.50
Brioches baked in a classic
wooden mold

Tresse  6.50    
Braided brioche loaf with a
bit less butter

Palmier  2.60 / 7.50
Flaky puff pastry baked with sugar Individual or Bag of 12 petits

Meringue  2.00 / 4.30
Baked meringue – classic
or cocoa - Individual or
Bag of 12 petites



Friand  2.30
Petit butter cake with almonds
& vanilla

Sablé noisette  2.30 / 7.50
Buttery shortbread with hazelnuts - Individual or ½# bag of petits

Sablé chocolat  2.30 / 7.50
Buttery shortbread with hazelnut & chocolate - Individual or
½# bag of petits

Sablé duo chocolat  2.30 / 7.50
Buttery shortbread, double the chocolate - Individual or
½# bag of petits

Petits Sablés amande orange  7.50
Petits sablés with almond & orange - ½# bag

Boîte Assortis  27.95
1 ½ # decorative box of assorted sablés


L E S  P A I N S 

Baguette  2.75
The classic crusty loaf

Parisien  3.75
The baguette’s big brother

Ficelle  1.90
Hand formed “string”

Miche  3.75
Traditional round boule

Epis  3.00
Six rolls – like a sheaf of wheat

Couronne  4.10
Decorative wreath-shaped loaf

Demi baguette  2.00
Half baguette

Pain de Campagne  4.95
Rustic country French bread

Petite Campagne  3.75
Small country loaf


Pain au Levain 6.75
Large, naturally leavened sourdough

Pain aux graines4.95
Multigrain loaf with sunflower and flax seed




Fall/Winter                  Pain aux oignons, Pain aux noix



Puff-pastry tart with savory fillings

Normandie  4.25
Chicken in a cream sauce

Á la Suisse  4.25
Emmental cheese, soufflé-style

Provençale  4.25
Creamy tomato, cheese, and herbs

Épinard  4.25
Fresh spinach with a touch of cream

Dauphinois  4.25
Bacon, egg, potato with Emmental cheese

Champignons  4.25
Mushrooms in a cream sauce

Broccoli, Asperges

C A S S E  C R O U T E S
Sandwiches made with our fresh,
crusty baguette   

Lyonnais  7.30   NEW!
A BLT with a hard-cooked egg & touch of horseradish

Jambon Fromage  7.30
Ham, Emmental, lettuce with dijonnaise

Dinde  7.30
Turkey, lettuce, tomato with fresh pesto

Roast Beef  7.30
Roast beef, tomato, lettuce
& horseradish sauce

Jambon Beurre  7.30
Simply ham & butter

Toulonaise  7.30
Tuna with capers, lettuce & tomato

Crudités  7.30
Seasonal vegetables with Emmental
& goat cheese

Pâté de Campagne  7.30
Pork pâté with French cornichons  

Brie  7.30
French brie


French Macaron2.00
Chocolat, Framboise, Passion, Pistache, Café, Caramel, Citron, Vanille, Orange
Current Seasonal:  Cassis

Éclairs  4.25
Chocolat, Vanille, Pistache, Café      
Current Seasonal: Passion coming soon!

Napoléon  4.25
Flaky puff pastry layered with crème patissière.

Chouquettes (6 pcs)  3.50
Delicate choux sprinkled with pearl sugar

D’Orsay   42.00 / 4.50
Layers of chocolate mousse over génoise, topped with ganache    Serves 10        

Tartelette citron  4.25
Smooth lemon cream in a 
pâte sucrée shell

Tartelette framboise  4.25
A purée of raspberries in a pâte sucrée shell

Tarte aux pommes  25.00 / 3.90
Crisp apples baked in a puff-pastry   Serves 8 

Tarte aux poires 25.00 / 3.90
Pears & crème d’amande in a pâte sucrée crust    Serves 8     

Tarte aux abricots 25.00 / 3.90
Fresh apricots baked with crème d’amande    Serves 8        

Tarte aux marions   25.00 / 3.90
Marionberries with crème d’amande Serves 8         

Tarte aux pêches   25.00 / 3.90
Luscious peaches on a pâte sucrée crust, dusted with pistachios    Serves 8

Current Seasonal Tartes

Please see our seasonal menu for more information.


E S P R E S S O 

We proudly serve Caffé Umbria for all coffee and espresso drinks. Selection of cold beverages also available.