At her white-tiled, chandelier-lit bakeshop in Greenwood, Rachael Coyle mixes French patisserie tradition with Americana and a dash of England’s baking culture. But mostly she offers confections she terms “either difficult or nonsensical to make at home”—more puff pastry and Paris–Brest than peanut butter cookies. The morning queue is mostly for her croissants, later seasonal tarts, galettes, cocoa-imbued sables, and supermodel layer cakes fill the pastry case. It’s undoubtedly a neighborhood spot, yet worth a drive across the city.
1Millionaire’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
2Cretzel
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
3Passionfruit 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
4Layer 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
5Apple 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
6Plum and Pistachio Tart
Tarts make use of what’s in season. Photo: Nelle Clark
7Coffee
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
8Coffee
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
9Croissant
The pastry shop case usually contains traditional, chocolate, and savory versions, plus a twice-baked chocolate hazelnut croissant on weekends. Photo: Nelle Clark
10Layer Cake
Seasonal chiffon cake and jam with flavored buttercream.
11Plum and Pistachio Tart
Tarts make use of what’s in season. Photo: Nelle Clark
12Croissant
The pastry shop case usually contains traditional, chocolate, and savory versions, plus a twice-baked chocolate hazelnut croissant on weekends. Photo: Nelle Clark
13Layer Cake
Seasonal chiffon cake and jam with flavored buttercream.
14Millionaire’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
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.
