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Macarons & Viennoiseries

1424 11th Avenue Seattle | 206.948.2097 | Automne 2015

Amandine is a micro-bakery located in the dynamic Chop House Row Building in Seattle's Capitol Hill neighborhood. We specialize in all things Macaron. We will offer a daily variety of up to ten distinct flavors of Macaron Gerbet or Parisian-style Macarons, as they are also known.
A limited selection of Macaron Glacé will also be featured. Amandine will showcase other regional Macaron styles that have existed for centuries, highlighting the versatility of egg whites, sugar and almonds!
In addition, we will serve an often changing array of Viennoiseries, cookies, tarts, and cakes to pair with our partner Empire Espresso's superlative coffee drinks.
Amandine strives to use only the best ingredients in our pastries. We believe in using the finest organic and sustainably grown ingredients, including unrefined sugars whenever possible. We use only food-derived color in our Macarons. We are committed to supporting our local farmer friends and the diversity of ingredients they grow. The majority of our fruit comes from Mike & Liz at Grouse Mountain Farm in Chelan, WA.
Amandine and Empire Espresso share a lovely upstairs seating area, at the Mezzanine Level, for the use of our patrons. We look forward to meeting our neighbors and becoming an integral part of the Capitol Hill community!

Chef Sara Naftaly received her Culinary Arts diploma from the French Culinary Institute in New York in 1993. Professionally, she worked with renowned private chef Michel Boulard for three and a half years in New York and London. She worked for Susan Spicer at Bayona in New Orleans before joining Le Gourmand, where she worked as the Pastry Chef for fifteen years, alongside her husband Bruce Naftaly. Sara's love of classic French cooking began at the tender age of four when her family moved to Paris. She spent much of her youth traveling through the diverse regions of France, sampling the cuisine of some of its finest restaurants.