This business has CLOSED

Report as open?

Belle Pastry

Bakeries, Candy & Confectionery, Restaurants

Be the first to review!

Add Hours

(206) 623-1983Call Visit WebsiteVisit Website Map & DirectionsDirections77 Spring StSeattle, WA 98104 Write a ReviewWrite Review

Menu

Individual Pastries

Apple Tartlet
whole baked apples on a bed of flaky pastry dough with a light golden apricot glaze
Blueberry Tartlet
glazed fresh blueberries and pastry creme in a buttery dough shell
Pear Caramel Mousse
layers of almond and chocolate biscuit topped with caramel soaked pears in a delicious mousse finished with brushed coffee flavour

Whole Cakes And Tarts

Strawberry Cake
a moist kirsch-flavored white genoise with fresh large pieces of strawberries, light whipped cream, and a thin layer of dark european chocolate on the bottom finished with toasted slivered almonds
Champagne Mousse
raspberry soaked pears in a brut champagne bavaroise, with a layer of white biscuit, topped with a toasted swiss meringue
Petit-fours
nice assortment of chef's choice bite-size pastries

Provided by

Gallery

Reviews

Hi there!
Be the first to review!

Click to Rate

Details

Phone: (206) 623-1983

Address: 77 Spring St, Seattle, WA 98104

Website: http://bellepastry.com

More Info

Neighborhoods: Downtown Seattle, Seattle Central Business District
Other Link: http://bellepastry.com
Categories: Bakeries, Candy & Confectionery, Restaurants
Other Information: Cuisine: American

More Like This

View similar Bakeries

Suggest an Edit

Menu

Individual Pastries

Apple Tartlet
whole baked apples on a bed of flaky pastry dough with a light golden apricot glaze
Blueberry Tartlet
glazed fresh blueberries and pastry creme in a buttery dough shell
Pear Caramel Mousse
layers of almond and chocolate biscuit topped with caramel soaked pears in a delicious mousse finished with brushed coffee flavour
Le Pistache
pistachio biscuit base with two layers of smooth chocolate mousse and white chocolate mousse with pistachio flavor
Strawberry Cake
a moist kirsch-flavored white genoise with fresh large pieces of strawberries, light whipped cream, and a thin layer of dark european chocolate on the bottom finished with toasted slivered almonds
Opera
thin layers of true mocha butter cream and chocolate ganache and dense almond biscuit with a hint of rum
Le Croqueline
grand marnier and praline mousse divided by a thin layer of chocolate and almond biscuit, hazelnut feuilletine, finished with caramelized orange slice
Tiramisu
rum and espresso soaked chocolate and white genoise divided by smooth mascarpone cheese and whipped cream
Eclair
fresh pste aschoux filled with creme patissiere base, topped with european dark chocolate icing
Rustic Apricot Tartlet
glazed apricots on a light almond cream base with flaky, buttery pastry dough
Chocolate Mousse Cake
layers of dark chocolate genoise flavored with a hint of grand marnier and a fluffy chocolate mousse. glazed with chocolate ganache - rich but not too sweet.
Lemon Meringue
home-made lemon curd with a toasted swiss meringue in a sugar dough shell
Napoleon
alternating layers of flaky pastry dough and creme topped with fondant sugar. french name "millefeuille" meaning "thousands of sheets or layers" refers to the flaky pastry dough.
Pear Almond Tartlet
syrup soaked pear halves on top of almond cream in a buttery sugar dough shell
Champagne Mousse
raspberry soaked pears in a brut champagne bavaroise, with a layer of white biscuit, topped with a toasted swiss meringue
Strawberry Mango Mousse
smooth strawberry and mango mousse divided with a thin layer of moist white biscuit
Lemon Cake
two layers of moist white genoise divided by smooth lemon curd and whipped cream, garnished with granulated croquants, and finished with home-made lemon cream
Royal
rich chocolate mousse with almond biscuit and a crunchy hazelnut feuilletine on the bottom. finished with chocolate glaze and imported snow sugar
Trio Of Mousse
perfect combination of chocolate mousse and vanillla mousse, with almond and chocolate biscuit in the middle
Black Forest Cake
a traditional black forest cake made with two layers of kirsch- soaked chocolate genoise, a layer of chocolate ganache, fresh whipped cream and imported dark cherries. finished with chocolate shavings on the side.
Paris-brest
ring-shaped pate a choux with praline butter cream garnished with slivered toased almonds.

Whole Cakes And Tarts

Strawberry Cake
a moist kirsch-flavored white genoise with fresh large pieces of strawberries, light whipped cream, and a thin layer of dark european chocolate on the bottom finished with toasted slivered almonds
Champagne Mousse
raspberry soaked pears in a brut champagne bavaroise, with a layer of white biscuit, topped with a toasted swiss meringue
Petit-fours
nice assortment of chef's choice bite-size pastries
Chocolate Mousse Cake
layers of dark chocolate genoise flavored with a hint of grand marnier and a fluffy chocolate mousse. glazed with chocolate ganache - rich but not too sweet.
Pear Almond Tart
syrup soaked pear halves on top of almond cream in a buttery sugar dough shell
Strawberry Mango Mousse
strawberry mango mousse smooth strawberry and mango mousse divided with a thin layer of moist white biscuit
Assorted Fruit Tart
lightly glazed slices of kiwi and strawberry halves on top of a freshly made pastry creme in a buttery sugar dough shell. fruit selection may vary depending on the season.
Le Pistache
pistachio biscuit base with two layers of smooth chocolate mousse and white chocolate mousse with pistachio flavor
Trio Of Mousse
perfect combination of chocolate mousse and vanillla mousse, with almond and chocolate biscuit in the middle
Tiramisu
rum and espresso soaked chocolate and white genoise divided by smooth mascarpone cheese and whipped cream
Lemon Meringue
home-made lemon curd with a toasted swiss meringue home-made lemon curd with a toasted swiss meringue in a sugar dough shell
Black Forest Cake
a traditional black forest cake made with two layers of kirsch- soaked chocolate genoise, a layer of chocolate ganache, fresh whipped cream and imported dark cherries. finished with chocolate shavings on the side.
Apple Tart
whole baked apples on a bed of flaky pastry dough with a light golden apricot glaze
Napoleon
alternating layers of flaky pastry dough and creme topped with fondant sugar. french name "millefeuille" meaning "thousands of sheets or layers" refers to the flaky pastry dough.
Bread Pudding
Rustic Apricot Tart
glazed apricots on a light almond cream base with flaky, buttery pastry dough
Chocolate Tart
rich dark chocolate baked in a buttery sugar dough shell
Lemon Cake
two layers of moist white genoise divided by smooth lemon curd and whipped cream, garnished with granulated croquants, and finished with home-made lemon cream
Croque-en-bouche
traditional french cake for baptisms, communions and weddings. dipped in hard caramel, the pate a choux is filled with vanilla cream (other flavours available) and built like a tower.
Opera
thin layers of true mocha butter cream and chocolate ganache and dense almond biscuit with a hint of rum
Pear Caramel Mousse

Provided by