Not every change in Capitol Hill means things can’t stay the same.

After three years in the neighborhood, Inés Patisserie is closing shop. But people won’t have to wait long to get their French pastry fix.

Debbie Nam will reopen the space at 1150 11th Ave. as the Semillon Bakery & Cafe with her husband Mark Bychowski, and expects the transition to be completed by Sept. 1.

Inés Patisserie is currently closed while Nohra Belaid is vacationing in France with her family. CHT spoke with her by phone on Thursday, July 27.

“I wasn’t sure if I really wanted to sell it,” Belaid said. “I was really torn about it.”

Inés, which is named after Belaid’s daughter, opened eight years ago in Madison Valley.

“It’s a lot of work,” she said, “so after you do it for a couple years, you’re just ready for a different thing.”

Belaid said it was common knowledge that she was looking for someone to take over her space, which she had hoped would remain a bakery.

She was contacted by interested parties from California to Washington, D.C., she said; people wanting to open a bar, a Lebanese restaurant and a bagel shop. She was also contacted by people from the tech industry.

Nam is a former IT project manager, who several years ago started working at other bakeries to gain industry experience, she said.

“What I liked is she was able to leave the tech industry and work in a bakery,” Belaid said. “In fact, she’s working at a bakery now on the Eastside in Redmond.”

Belaid said she’s hoping to have Nam work with her at Inés for a few weeks after she returns, to get a feel for things.

Nam said the deal worked out with Belaid includes keeping the recipes for the pastries Inés customers want, and she will be adding her own to the mix.

“She makes great products,” Nam said, “and we’re going to continue her legacy of great recipes.”

The name, Semillon, refers to a wine Nam said she and her husband fell in love with while honeymooning in Australia’s Hunter Valley.

“They have very beautiful wineries around that valley, and we traveled, and semillon was our favorite,” she said. “I knew I wanted to do a French bakery, and I said, ‘Semillon sounds great to me.’”

Nam and her husband spent some time looking for a space that would work, she said, before finding out Inés was available.

“I was looking at something more quality oriented than quantity, and that seems to fit the bill,” she said.

On top of taking its recipes, Semillon will also keep Inés’s equipment and inventory. Belaid will be taking the tables, however.

“It’s only three years old, and everything is fairly new,” Nam said, “and I fell in love with the space and how she decorated it.”

Inés had offered some baking and cooking classes, which Belaid said she plans to offer in a new space later on down the road, but she’s taking time now to focus on her family.

“I think I’m going to take some time off,” she said, “and then think of a place that’s good for just cooking classes.”