Photos: Confections at Coyle's Bakeshop
October 23, 2015
Cretzel
You could call it the bakery’s lone novelty act, but Coyle’s croissant-pretzel hybrid packs the sort of salty-buttery pleasure movie popcorn can only dream about.
Photo: Nelle Clark
Passionfruit Tart
This particular seasonal tart comes topped with a soft, marshmallowy take on meringue that’s tricky to pull off. “It’s just egg whites and raw sugar, but it gets overwhipped really easily.”
Photo: Nelle Clark
Layer Cake
It’s the chocolate cake Coyle always wanted but was never able to find, a straightforward moist cake, chocolate buttercream, and four layers instead of three, for more visual drama...and an optimal frosting-to-cake ratio.
Photo: Nelle Clark
Apple and Almond Cream Puff Pastry
The puff pastry is baked all the way through before layering on almonds, apples, and some vanilla sugar. Thus the pastry underneath is nice and crunchy.
Photo: Nelle Clark
Plum and Pistachio Tart
Tarts make use of what's in season.
Photo: Nelle Clark
Coffee
Coyle’s Bakeshop uses beans from nearby True North coffee and makes its own chocolate and vanilla bean syrup for flavored espresso drinks.
Photo: Nelle Clark
Layer Cake
Seasonal chiffon cake and jam with flavored buttercream.
Croissant
The pastry shop case usually contains traditional, chocolate, and savory versions, plus a twice-baked chocolate hazelnut croissant on weekends.
Photo: Nelle Clark
Millionaire’s Shortbread
Coyle developed an affinity for British baking traditions while working at Book Larder amidst its good-size collection of English baking books. These caramel- and chocolate-topped shortbreads are insanely rich and, says Coyle, relatively uncommon in the United States. “People sometimes ask me if someone in the shop is from the UK.”
Photo: Nelle Clark
