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Coyle’s Bakeshop: A Popup for the Morning Hours

Rachael Coyle is turning Fremont's culinary bookstore into a bakery.

Allecia Vermillion
Author: Allecia Vermillion
Less than 1 min.read

Technically this is Rachael teaching a class, but I’m guessing she’ll be doing a lot of this in the days leading up to her first popup. Photo via Book Larder’s Facebook page.

The lovely Rachael Coyle—formerly head pastry chef at Le Pichet—has been teaching tons of classes at Book Larder while working toward opening her own brick-and-mortar bakeshop. The specifics of which are still up in the air, but what is certain is the new popup she’s putting on the first Saturday of every month.

Starting May 4, Coyle is turning Book Larder into a monthly destination for croissants, sticky toffee pudding, cream puffs, or if you like your baked goods with a modicum of nutritional value, a maple-pecan granola. She will be at the Fremont culinary bookstore from 9 to noon and promises more than 20 items that will eventually be on the menu of her Coyle’s Bakeshop. Keep tabs on her popups and other vital pastry developments on the newly minted Coyle’s Bakeshop Facebook page.




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Allecia Vermillion
Allecia Vermillion
Allecia Vermillion has spent a decade at Seattle Met, arriving as food and drink editor, and expanding her role over the years. She served as the magazine’s editor in chief until moving into a newly created executive editor role in 2021. She spearheads Seattle Met’s food and drink coverage and oversees home design content. Allecia’s writing has earned her multiple journalism awards and two James Beard Award nominations over the years. A native of Portland, Oregon, Allecia began her writing life as a newspaper reporter in the Chicago suburbs before making a grateful return to the Pacific Northwest. She has an English degree from Washington University (no, the one in St. Louis) and a masters in journalism from Northwestern University. She lives in Seattle with her husband and two children.