A true French experience with delicious authentic pastry.

Welcome to Inès Pâtisserie on Seattle’s Capitol Hill! We have said our last adieus to the Madison Valley location and hope you will come visit us in our bright and shiny new pastry shop on the corner of Madison Street and 11th.

Please do come by and try something delicious. A très bientôt, j’espère!
— Nohra Belaid, Owner & Baker, Inès Pâtisserie


When I come to Inès Pâtisserie, it reminds me of my childhood growing up in France. The simplest things are so authentic, when I taste them it is like in the movie Ratatouille when Anton Ego, the food critique, gets transported back to his childhood. When I tasted the “Brioche Suisse”, I actually had goosebumps sending me 25 years back (don’t guess my age) into my dearest memories ! The croissants pronounced [kʁwa.sɑ̃] are made with hundreds of layers of dough folded and layered with butter into a sheet that is then rested and re-rolled again and again. It takes 3 days to make a croissant. But this is how real croissants are made and should be eaten. The same goes for the famous Petits Pains au chocolat, with the highest quality of chocolate sticks in them. I used to have one or two of them on my way to school every day growing up. Among other things prepared, you will find finer pâtisserie items like the occasional Brioche sucrée, apricot, blueberries, apples, pear tarts. Madeleines little cakes, and much much more. Everything here is made like an art, true craftsmanship, the artisan way. You are welcome to come starting as early as 3-4am and stare through the window to watch the magic happen..
— Anonymous


Apricot, Blueberry, Apple, Pear, Plum, Peach, with a subtle glaze on a light, fresh made, the same morning puff pastry.


Sablés, madeleines, chocolate mini cakes.


Fleures de palmiers.