Amelie's, Charlotte: Open 24 Hours a Day, Every Day
Amelie’s, Charlotte — a French Bakery for those who pay really close attention — is one of the most unique establishments in all of Charlotte. Officially dubbed Amelie's French Bakery, the NoDa art district location of Amelie's, Charlotte has received a huge following from those who typically work out of coffee shops, those who like an eclectic “Paris shabby-chic” interior art space, and those who love French baked goods — obviously.
Amelie’s opened in 2008 as a neighborhood pastry shop at 2424 North Davidson Street. A few months later the owners decided to keep the bakery open 24 hours a day, making it one of the only all-hours establishments in all of Charlotte. The fact that the business — which has free WiFi and a lot of seating — is open 24 hours a day is a huge draw to Amelie’s customers, according to an online poll done on the Amelie’s French Bakery website. More than 2,500 votes have been cast for the “Which time period do you visit Amelie’s NoDa?” survey, and 22 percent go to the bakery in between the hours of 12 a.m. and 6 a.m.
Amelie’s serves coffees from the local roaster, Dilworth Coffees, while the French pastries and confections are baked in house. In fact, several of the pastry chefs attended Charlotte’s Johnson & Wales University.
In addition to the baked goods Amelie’s offers, the restaurant portion of the establishment also serves a number of sandwiches, soups and salads. Daily soups are announced on Amelie’s Facebook Fan Page as well as their Twitter feed.
A smaller space known as Amelie’s Uptown — which has seating for approximately 20 people — opened in 2010, but this space is not open 24 hours a day. Amelie’s Uptown is open from 7 a.m. to 7 p.m. on Mondays through Thursdays, 7 a.m. to 9:30 p.m. on Fridays, 10 a.m. to 6 p.m. on Saturdays, and 10 a.m. to 4 p.m. on Sundays.
HelloCharlotte Tip: There are two event spaces that can be reserved at the NoDa location. Visit the Event Space page on the Amelie’s website for more information.
Posted on October 17, 2011 by Mike D'Avria