Mirabelle by Orphée
Bakery · Pioneer Square
616 1st Ave, Seattle, WA 98104
Highlights
French pastries, baguettes, sandwiches, cheeses, wines, champagnes
French pastries, baguettes, sandwiches, cheeses, wines, champagnes
"Mirabelle by Orphée’s mission is to “eat, drink, and celebrate like in Paris”—a motto that appears front-and-center in its stylish space on First Avenue. Paris-born chef and owner Ophee Fouano’s masterful technique can be seen — and tasted — in just about every croissant, baguette, and pain au chocolat. One of their most popular pastries is the kouign amann, delectably sweet and reminiscent of a croissant but with a caramelized-sugar exterior. Sandwiches, coffee, and wine round out the menu, with a curated selection of imported dry goods to boot." - Joey Carreon
"After a snafu with some imported French flour that delayed the opening, this Pioneer Square bakery and cafe opened in March. It’s very French — croque monsieurs with salad for lunch, duck products in the little fridge, and a pastry case begging you to get a croissant. The croissants are exceptionally buttery and don’t fall into the American croissant trap of being just funny-shaped bread, but the thing we like the most here is the least traditional: a cruffin dusted with cinnamon sugar with such tight layers that it’s chewy and almost cinnamon-roll like." - Harry Cheadle
"This Pioneer Square cafe is out to transport you to the city of lights via kouign-amann, marble bistro tables, and blaring French pop music. But Mirabelle By Orphée is a few overpriced Evian bottles short of a Paris-inspired airport restaurant. Macarons taste like they’ve been in the fridge for years. Croissants are bland. And the salade niçoise is just a $17 version of the side greens, only topped with paltry portions of tuna and a boiled egg. While the Le Parisien Cochon is a delightful ham-and-butter baguette worthy of your picnic basket, everything else is as unremarkable as a layover at DTW. Food Rundown Pain Au Chocolat Aside from the baton of chocolate baked within, this is quite a weak display of laminated butter. Don’t give it to the aliens when they touch down and start asking about croissants. photo credit: Makena Yee Macaron Framboise Unfortunately, the macarons are a miss, too—even with appealing flavor combinations like rose and lychee, some have a strange musty taste, and others have shells that crack a little too easily. photo credit: Makena Yee Quiche Goat Cheese And Leek It’s a fine quiche. There’s a subtle hand of chèvre for tang, melted leeks, and egg softer than someone meeting their first grandkid. A crunchy crust brings it all together. photo credit: Makena Yee Croque Monsieur The peppery béchamel teeters on gloopy, but nobody is denying that cream sauce tastes good smothered on sliced ham. We’re not sure where the “generous helping of gruyere” is—at least in the middle—and what's there is rock-hard on top of the bread like a Cheez-It. Not bad, but not our favorite croque. photo credit: Makena Yee Le Parisien Cochon This cold sandwich changes everything. It’s just parisian ham, shaved emmental, and a cold swipe of truffled butter on a sturdy baguette. Ignore the rest of the menu and take this little package to the beach, the boat, and the park. photo credit: Makena Yee" - Aimee Rizzo
"A French bakery from actual French baker Orphee Fouano, serving croissants, pastries, sandwiches, and a selection of pantry goods six days a week (closed Monday)." - Harry Cheadle
"Seattle just got a serious influx of French butter and flour. According to Mirabelle By Orphée, you can “celebrate like you’re in Paris” with their pastries, sandwiches, and pantry staples—beret optional." - kayla sager riley, aimee rizzo, gabe guarente
