Petit Pierre Bakery is preparing to open its third Seattle location at 2200 NW Market St. in Ballard, taking over the former Starbucks corner space, according to the Puget Sound Business Journal.
Chef and co-owner Pierre Poulin told What Now Seattle the bakery is targeting an early 2027 opening, pending the city’s permitting process.
The new location marks the next chapter for the growing bakery. For the first time, the team will have the space to build the production kitchen they’ve always envisioned.
“For us, the Ballard location is to finally build a kitchen the way we want and have the necessary equipment to do the bread ourselves. We want to produce the bread for all of our locations instead of sourcing it,” Poulin said.
Owned and operated by chef Pierre Poulin and pastry chef Joanna Chau, Petit Pierre specializes in handcrafted French pastries, desserts, sandwiches, coffee and wine.
The couple acquired the Magnolia bakery in 2020 before expanding to Phinney Ridge in 2022. Both chefs bring experience from acclaimed kitchens, including Michelin-starred restaurants in France and New York.
Poulin said Ballard quickly stood out as the right neighborhood for the expansion.
“It’s a unique and prime location. The corner space has lots of natural light and high ceilings. We want to establish ourselves in that community the same way we’ve done with our other locations.”
The Ballard bakery will offer a more expansive dine-in experience. Along with its signature pastries and the new bread program, guests can expect brunch service, table-side food delivery after ordering at the counter, and weekend offerings including mimosas and wine by the glass.
Poulin also plans to make the bakery’s production process part of the experience.
“We’d like to build a kitchen with windows so customers can see inside the production area and watch how we prepare the bread,” he said.
While the menu will continue to showcase the bakery’s signature croissants and laminated pastries, Poulin said freshness remains the team’s defining philosophy.
“We bake multiple times a day. If you come in during the afternoon, the pastries you’re seeing just came out of the oven around noon.”
That commitment extends to the bakery’s signature croissants.
“As simple as a croissant is, we need to master it. We focus on consistency so every croissant has the perfect layers and flakiness.”
Construction is expected to begin once permits are approved later this year, with the space receiving a significant interior refresh while preserving its existing footprint. In the meantime, follow Petit Pierre Bakery on Instagram for updates as the Ballard location takes shape.
