Sophie’s Boulangerie – Seattle, WA: Hours, Menu & Directions

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (206) 427-3602 to check today's hours. Know the hours? Send them to us.

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5954 44th Ave S, Seattle, WA 98118

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Address5954 44th Ave S, Seattle, WA 98118

Phone(206) 427-3602

StyleFrench bakery

CountyKing County

Time zonePacific Time

From city center5.3 mi southeast

About Sophie’s Boulangerie

Set at 5954 44th Ave S (98118), Sophie’s Boulangerie is a French bakery about 5.3 mi southeast of central Seattle. Besides being a French bakery, it is also listed as artisan bread bakery.

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, The Flour Box sits 0.2 mi from here.

We have not been able to confirm a full weekly schedule for Sophie’s Boulangerie yet, so calling ahead at (206) 427-3602 is the safest bet. Bakeries often sell out of popular items by early afternoon.

At a glance

Listed as	French bakery and Artisan bread bakery
Bakeries in Seattle	316
Nearest bakery	0.2 mi

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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

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.
Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.

Pain

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.
Pain de CampagneA rustic country loaf blending white and whole-grain flours, leavened with levain for a thick crust and mild tang.

Pâtisserie

Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.