Rachael Coyle at Book Larder, where she teaches cooking classes and hosts a popup on the first Saturday of every month.

When Rachael Coyle puts on her monthly Coyle's Bakeshop popup at Book Larder, her croissants and sampler boxes of sables or salted caramels sell out within two hours.

Though Coyle was previously head pastry chef at Le Pichet and Cafe Presse, she's planning to open her own brick-and-mortar bakeshop. Right now she works as the cuilnary director at Book Larder, teaching cooking classes ranging from croissant making to Vietnamese street cooking. And on the first Saturday of each month, she converts the culinary bookstore into her own popup bakery, giving people a taste of what's in store when she opens her own location.

Coyle says she likes to experiment and push boundaries with her desserts. "The thing that I love about pastry is that it’s a hybrid of something that’s steeped in tradition and technique, but on the flip side there’s a lot of room for creativity and fun that doesn’t always exist in non-pastry."

Though she hasn’t figured out all the details yet, Coyle knows her bakeshop will have desserts like British millionaire's shortbread, handmade croissants, and sticky toffee pudding. Oh, and ther next popup is this Saturday, July 6, starting at 9am.

Here, a few of Rachael Coyle's favorite things:

Dessert to make at home: Ice cream. I recently made some homemade cookies and cream. People might not think that a homemade version of such an unfancy flavor is worth the trouble—it is.

Favorite dessert to teach: I love teaching laminated doughs: puff pastry, croissant dough, etc. They appeal to those of us who are—um—“detail oriented.”

Signature pastry: I don’t think you really get to decide what your signature item is; other people decide it for you. So we’ll just have to see…

Savory or sweet pastries: Both? Neither?

Item that will definitely be at your own future bakeshop: Me. All of the time. (And sticky toffee pudding.)

Banned from your kitchen: White pepper. It smells like feet.

Secret ingredient: Lyle’s Golden Syrup!

Doing a popup is…: Exhausting, exhilarating, contradictory.

First thing ever baked: Mini apple muffins that I made sans recipe when I was about 7. They were terrible.

Most memorable kitchen disaster: A really bad burn. Enough said.

Place to eat on a day off: Dot’s Delicatessen, Green Leaf, Il Corvo.

Dessert you wish you could make more of: Anything with pate à choux: eclairs, cream puffs, profiteroles, Paris-brest.

Guilty pleasure: Oreos. Or things with Oreos in them (see above).

Three things on your home kitchen counter right now: Lemons, ginger, and ginger beer.

If you weren’t a baker you would be…: A really mean English teacher.

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