Pierre Poulin, a renowned French pastry chef, is bringing his exceptional baking skills to Capitol Hill with a new six-month pop-up at Metier, following successful operations at his Petit Pierre Bakery locations in Magnolia and Phinney Ridge.
With a commitment to freshness, Poulin conducts multiple bakes each day, with croissants emerging from the oven in the early morning and again later in the day.
“Our first bake comes out around 7 am, followed by a second at 10 am and a third at 1 pm,” Poulin explained.
“By 1 pm, you’re still getting fresh product, and the difference is just striking.”
This dedication to quality has been instrumental in Poulin’s success since he took over his first bakery in Seattle during the onset of the pandemic in 2020.
Having trained for 28 years in esteemed three-Michelin-star establishments across France and New York, Poulin has honed his craft to perfection.
For him, the key to making outstanding croissants lies in the art of layering, which gives the pastries their distinctive flakiness.
“Despite how simple a croissant may seem, we meticulously craft it to showcase those layers,” he remarked.
The special butter is crucial to this process; Poulin opts for a dry butter that contains less water than conventional options found in grocery stores.
“This results in a more pliable texture and a higher fat content, leading to a better final product,” Poulin stated, highlighting why he uses high-quality New Zealand butter for his pastries.
Despite higher costs for imported French butter due to tariffs, Poulin refuses to compromise on ingredient quality.
The partnership with Metier originated from Poulin’s membership in the shop’s cycling club.
Todd Herriott, whom he describes as the owner of the ten-year-old bike shop, recognized the potential of pairing his shop with a bakery and proposed the collaboration, initially starting with weekend pastry service during the summer.
Now operating from Wednesday to Sunday, Poulin noted how Capitol Hill differs from his previous locations.
“Capitol Hill is very dynamic and trendy,” Poulin observed.
“The area attracts a lot of social media activity, and people here love discovering the newest pastry trend or flavor.”
This shift from the older clientele of Magnolia and busy families in Phinney Ridge presents both challenges and opportunities for Poulin as he expands his business.
Adding to the vibrant pastry scene in Capitol Hill are other French establishments, including the successful French Guys bakery and Bakery Nouveau, owned by chef William Leaman.
Leaman, honored this year for his leadership in coaching the U.S. team for the Coupe du Monde de la Boulangerie, further enriches the local pastry creativity.
At the Capitol Hill pop-up, Poulin features several signature items from Petit Pierre, including a popular bacon, egg, and cheese croissant, pain au chocolat, and a range of fresh sandwiches made in an open kitchen.
In a nod to the cycling community, he also introduced an exclusive protein-loaded sandwich with beef filet and fried egg, designed specifically for riders seeking recovery fuel after long rides.
“When cyclists have 40 miles in their legs, they want protein to recover from their ride,” Poulin explained.
Looking ahead, Poulin has plans to apply for a liquor license to create a happy hour service featuring small plates, tapas, beer, and wine.
“I envision a beautiful patio with expanded seating that will attract interest from the surrounding community,” he noted.
Despite being new to this neighborhood and facing the challenge of attracting an initial customer base, Poulin prioritizes building connections within Capitol Hill.
His strategy echoes what has brought him success at his other locations: contributing to the local community.
“When people see that you are invested in their community, they invest in you as well,” he said.
To draw local residents to the pop-up, the bakery plans to send out targeted postcards announcing its grand opening and offering free drinks with pastry purchases.
Poulin also hopes to craft exclusive pastries with unique flavors that will only be available in Capitol Hill, further solidifying the bakery’s identity in the area.
Ultimately, whether the pop-up evolves into a permanent space will hinge on community feedback and demand over the coming months.
“If we see strong demand, and people are excited enough to come line up every morning, then we can consider making this a permanent fixture,” Poulin said.
For now, he remains focused on delivering the exceptional layered pastries that Petit Pierre is known for.
“Staying true to our craft is crucial; we’re emphasizing the layers and flakiness,” he concluded.
Petit Pierre Bakery is now located inside Metier at 1017 E Union. For more information, visit petitpierrebakery.com.
image source from：capitolhillseattle
