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Marcella’s Juice and Pastry Pops Up at Satay

Tracy Marcella comes bearing fresh juice, croissants, bacon-cheddar scones, cinnamon brioche rolls, and a rotating macaron flavor.

A few things you might see at Satay’s new bakery pop up this weekend. Photos via Tracy Marcella.

This is apparently the season of bakery pop ups. Yesterday Tracy Marcella wrote me about her Marcella’s Juice and Pastry shop that debuts this weekend at Satay in Wallingford. She recently left her role as breakfast chef at Chelsea Station Inn to focus on baking—she professes a particular passion for macarons, inspired by the ones at Bakery Nouveau.

Marcella’s Juice and Pastry will operate from 8 to 11 on Saturdays and Sundays. The proprietress will be whipping up a few juices to order (made with organic produce) and serving items like croissants, bacon-cheddar scones, cinnamon brioche rolls, and a rotating macaron flavor.

Meanwhile, less than a mile away, Rachael Coyle is bringing her popular Coyle’s Bakeshop pop up back to Book Larder and making it a weekly thing–Saturdays from 9 to noon. And on April 6, Laura Pyles debuts her Parchment bakery pop up over at Brimmer and Heeltap.

 











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.