food & drink
Before starting Coyle's Bakeshop, Rachael Coyle worked as a pastry chef and culinary instructor for over 10 years. She started her career as Pastry Chef at the Herbfarm, worked at Columbia City Bakery, and then served as Executive Pastry Chef at Le Pichet and Cafe Presse. Rachael also worked as the Culinary Director of Fremont's Book Larder. A Seattle native, she holds a B.A. in English from Cornell University and a degree in Pastry Arts from the French Culinary Institute in New York City.
Coyle's Bakeshop specializes in handmade pastries, cakes, tarts, savories and sweets. We draw inspiration from French, English and American baking and use traditional pastry techniques to create dynamic menus that showcase the best of every season.
The Bakeshop started in 2013 as a pop-up bakery, and in March of 2015, we opened our brick & mortar shop.