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bonjour


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bonjour


A Very French Bakery

Le Panier opened its doors in 1983 in the heart of Seattle’s Pike Place Market, deeply rooted in the tradition of the local French bakery. The bakery’s name, Le Panier, refers to the large willow baskets that carry baguettes fresh from the oven. As is France’s daily ritual, Le Panier customers enjoy their morning croissant while not forgetting their baguette for dinner.

l'histoire

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.

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Le Menu


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Le Menu


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 / E T C  

Croissant au beurre  2.70
Always made with butter 

Á la Framboise  3.25
Croissant filled with raspberry preserves

Á l’Abricot  3.25
Croissant filled with apricot preserves

Pain aux raisins  2.90
Croissant swirled with sugared raisins

Roulé aux noix  2.90
Croissant swirled with sugared walnuts

Pain au chocolat  3.00
French chocolate, bien sur

Chocolatine  4.10
Chocolat with crème d’amande

Amandine  4.10
Crème d’amande inside, 
with toasted almonds

Croissant aux fruits  4.10
Apples or apricots nestled 
in pastry cream

Jambon Mornay  4.10
Ham & Emmental croissant
with mornay sauce

Brioche  2.80
Buttery egg bread

Brioche Nantaise  11.00
Brioches baked in a classic
wooden mold

Tresse  6.50    
Braided brioche loaf with a
bit less butter

Palmier  2.40/6.95
Flaky puff pastry baked with sugar  - Individual or
Bag of 12 petits

Meringue  2.00/4.00
Baked meringue – classic
or cocoa - Individual or
Bag of 12 petites

 

 

Friand  2.10
Petit butter cake with almonds
& vanilla 

Sablé noisette  2.10/6.95
Buttery shortbread with hazelnuts - Individual or ½# bag of petits

Sablé chocolat  2.10/6.95
Buttery shortbread with hazelnut & chocolate - Individual or
½# bag of petits

Sablé duo chocolat  2.10/6.95
Buttery shortbread, double the chocolate - Individual or
½# bag of petits

Petits Sablés amande orange  6.95
Petits sablés with almond & orange - ½# bag

Boîte Assortis 26.50 
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 graines  4.95
Multigrain loaf with sunflower and flax seed

Seasonal
Complet, Pain aux oignons, Pain aux noix

 

S A V O R Y

F E U I L L E T É S
Puff-pastry tart with savory fillings

Normandie  3.95
Chicken in a cream sauce

Á la Suisse  3.95
Emmental cheese, soufflé-style

Provençale  3.95
Creamy tomato, cheese, and herbs

Épinard  3.95
Fresh spinach with a touch of cream

Dauphinois  3.95
Bacon, egg, potato with Emmental cheese

Champignons  3.95
Mushrooms in a cream sauce

Seasonal
Broccoli, Asperges

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

Jambon Fromage  6.85
Ham, Emmental, lettuce with dijonnaise

Dinde  6.85
Turkey, lettuce, cranberry relish &
cream cheese

Roast Beef  6.85
Roast beef, tomato, lettuce
& horseradish sauce

Jambon Beurre  6.85
Simply ham & butter

Toulonaise  6.85
Tuna with capers, lettuce & tomato

Crudités  6.85
Seasonal vegetables with Emmental
& goat cheese

Pâté de Campagne  6.85
Pork pâté with French cornichons  

Brie  6.85
French brie


P Â T I S S E R I E S

French Macaron  2.00
Chocolat, Framboise, Noisette, Pistache, Café, Caramel, Citron, Vanille, Orange 
Seasonal:  Passion, Abricot, Pumpkin, Ginger

Éclairs  3.95
Chocolat, Vanille, Pistache, Café      
Seasonal: Noix de coco, Passion, Noisette, Caramel

Napoléon  3.95
Flaky puff pastry layered with crème patissière.

Chouquettes  6     3.50
Delicate choux sprinkled with pearl sugar

D’Orsay   39.00 / 4.25
Layers of chocolate mousse over génoise, topped with ganache    Serves 10        

Tartelette citron  3.95
Smooth lemon cream in a 
pâte sucrée shell

Tartelette framboise  3.95
A purée of raspberries in a pâte sucrée shell

Tarte aux pommes  24.00 / 3.75
Crisp apples baked in a puff-pastry   Serves 8 

Tarte aux poires 24.00 / 3.75
Pears & crème d’amande in a pâte sucrée crust    Serves 8     

Tarte aux abricots 24.00 / 3.75
Fresh apricots baked with crème d’amande    Serves 8        

Tarte aux marions   24.00 / 3.75
Marionberries with crème d’amande Serves 8         

Tarte aux pêches   24.00 / 3.75
Luscious peaches on a pâte sucrée crust, dusted with pistachios    Serves 8

Seasonal Tartes
Rhubarbe, Cerises, Belle Hélène, Pumpkin

 

S P R I N G 

March, April, May

Éclair noix de coco  3.95
Creamy coconut éclair

Macaron passion  2.00
Passion fruit macaron

Friand citron  2.10
Friand with a twist of lemon

Friand chocolat  2.10
Dark chocolate friand
with chocolate pieces

Tarte à la rhubarbe  24.00/3.75
Fresh rhubarb baked with crème
d’amande in a puff pastry shell

Joan of Arc  4.50
Light chocolate mousse & layers
of delicate almond meringue

Joséphine  4.25
Fresh strawberries and crème
Chantilly in a choux shell

Feuilleté asperges  3.95
Fresh asparagus with Emmental 

Pain complet  5.20
Hearty wholesome wheat bread

 

S U M M E R

June, July, August

Éclair citron vert  3.95
Lime éclair 

Éclair passion  3.95
Passion fruit éclair 

Macaron abricot  2.00
Apricot macaron

Friand citron  2.10
Friand with a twist of lemon 

Clafoutis aux cerises 24.00/3.75       Fresh cherry "clafoutis" or baked custard 

Joséphine   4.25
Fresh strawberries and crème 
Chantilly in a choux shell 

Feuilleté asperges  3.95
Fresh asparagus with Emmental 

Pain Complet  5.20
Hearty wholesome wheat bread

 

 

F A L L 

September, October, November

Éclair Noisette 3.95
Hazel cream swirls on choux

Macaron pumpkin 2.00
Spice & pumpkin

Friand pumpkin 2.10 
With a hint of pumpkin

Tarte Belle Hélène 24.00 / 3.75
A mélange of pears & dark chocolat

Joan of Arc 4.50
Light chocolate mousse & layers of almond meringue

St Honoré 4.95
Puff pastry with a circle of pâte à choux, filled with crème chiboust & Chantilly, decorated with petit choux

Feuilleté broccoli 3.95
Fresh broccoli with Emmental

Pain aux noix 5.20
Light rye with whole walnuts

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. 

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Bakery Life


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Bakery Life


Le Panier’s bakers and staff maintain the bakery’s “very French” tradition through regular visits to France and by inviting world-class French bakers to share their knowledge with the baking team.  Yet even as it adds new delights to the pastry case, Le Panier remains committed to staying small and local, crafting all of its products on site, from scratch, fresh each day.