Le Macaron French Pastries – Seattle, WA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (206) 659-6247 to check today's hours. Know the hours? Send them to us.

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101 Yesler Wy Ste 102, Seattle, WA 98104

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Address101 Yesler Wy Ste 102, Seattle, WA 98104

Phone(206) 659-6247

StyleFrench bakery

CountyKing County

Time zonePacific Time

From city center0.9 mi south

About Le Macaron French Pastries

Le Macaron French Pastries is a French bakery at 101 Yesler Wy Ste 102, roughly 0.9 mi from downtown Seattle, heading south. Besides being a French bakery, it is also listed as cookie shop.

It is one of 316 bakeries and sweet shops we list in Seattle — about one per 2,472 people living in the city. If you want to compare, TOASTED Bagels & Coffee sits less than 0.1 mi from here.

Hours were not published with this listing. Most French bakerys in Seattle open in the early morning, but phoning (206) 659-6247 first is a good idea.

Good to know: takeout and Wi-Fi are available. This is one of 21 locations of the same brand in our directory.

Services and amenities

Takeout Wi-Fi

At a glance

Listed as	French bakery and Cookie shop
Bakeries in Seattle	316
Nearest bakery	less than 0.1 mi
Brand locations	21

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.
Chausson aux PommesPuff pastry turnover filled with chunky apple compote, scored on top and glazed to a lacquered finish.
Kouign-AmannA Breton pastry of laminated dough layered with sugar and salted butter, baked until the outside caramelizes into a toffee-like shell.
Brioche à TêteFluted brioche with a little topknot, rich with eggs and butter, yielding a golden, faintly sweet crumb.

Pain

FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.
Paris-BrestA wheel of choux pastry split and filled with hazelnut praliné mousseline cream, scattered with toasted almonds.
Tarte aux FraisesCrisp pâte sucrée with vanilla crème pâtissière and glazed fresh strawberries arranged in tight rows.
OpéraThin almond sponge layers soaked in coffee syrup, alternated with coffee buttercream and ganache under a glossy chocolate glaze.