An experience, not merely a meal. In Paris, one does not queue for breakfast — one sits, and the café comes to you. Since 2018, we have kept that ritual on the Eastside: flour milled in France, butter churned in Normandy, and a table that is yours for as long as you care to linger. And when the day won't wait, our counter sends you off with a baguette or box of pastries — Paris, à emporter.
est. Bellevue · MMXVIIIWe opened our first dining room in Bellevue to bring that place here. Every plate begins an ocean away: through Cépaé, our own French import house founded in 2015, we source directly from the growers, millers, and makers we know by name.
One hundred percent French flour and butter — not as a flourish, but as a founding principle.
Our story
Each of our four houses is a working boulangerie and pâtisserie, served at the table in the true café tradition. Brunch is offered in Bellevue, Mercer Island, and Kirkland; in Bellevue, the evening belongs to the bistro — dinner, and the cellar of Cépaé. Our Microsoft Campus comptoir is à emporter: everything to go.
Bakery · Pâtisserie · Brunch · Dinner
Sur place · À emporter
La maisonBakery · Pâtisserie · Brunch
Sur place · À emporter
La maisonBakery · Pâtisserie · Brunch
Sur place · À emporter
Le comptoirBakery · Pâtisserie
À emporter
Our shelves carry what our kitchens use: French pantry staples, confitures and chocolates, cheeses and charcuterie — alongside the cellar of Cépaé, our import house, with bottles brought directly from growers we know by name.
Browse the épicerieAn intimate dinner among friends, a celebration that takes the whole room, a table we set for you anywhere on the Eastside — from boardroom breakfasts of fresh viennoiserie to full-service dinners, our traiteur team composes the occasion so that you may simply be present for it.
