FABRICATION MAISON
LE PANIER
SEATTLE
The French know how to throw a party. An event that is elegant and full of beauty but not stuffy. It’s partially the ambiance, the people, the fresh flowers etc. but at the base of each good party is really good food. In our case its serving really good pâtisseries.
Chouchous has been on our minds for years. We wanted to create something to inspire you to gather together and celebrate. We’ve trialed and tested different products with friends and now we’re ready to share with you.
We are thrilled you found us.
Chouchous translates to ‘little darling’ in French. ‘Mon petit chou’ is a term of endearment as well. Choux is also the type of pastry dough used for Éclairs, the Paris-Brest and the St. Honoré.
LE CHEF
Chef Victoria Cafferty lives and breathes pastry. She balances a creativity & discernment for decadent pâtisserie. She attended pastry school in Chicago, and then gathered experience with several long-term stages in Paris. Her time in Paris included working at the esteemed Pierre Hermé, Plaza Athénée and the two Michelin starred Taillevent.
This wide array of experience led her to Le Panier in 2021 - coincidentally her French mother’s favorite French bakery in Seattle.
FRESH EVERY DAY
SINCE 1983
Chouchous lives inside Le Panier. The bakery was started by a Frenchman in need of bread to go with the cheese he was importing. The corner of Stewart and Pike Place has been our home for the last 40+ years. We serve fresh croissants, bread as well as pâtisseries.
We are thrilled to offer this taste of France to our Seattle community.