Thursday, February 28, 2019

Coyle's Bakeshop

Coyle's Bakeshop, located in Seattle's Greenwood neighborhood on the corner of Greenwood Avenue North and NW 83rd Street, first opened its doors in March 2015.  Owned by pastry chef and culinary instructor Rachael Coyle, the bakeshop offers after-hours events including cooking classes and afternoon teas like the one I attended on August 12th. 

The space is filled with natural and interior light.  Indoor seating is at tables and at window counters with additional outdoor seating available when weather permits.

Coyle's Bakeshop specializes, as you might guess, in pastries, cakes, and other baked goods.   They also offer a lunch menu with sandwiches, salads, and soups.

In addition to baked goods, loose leaf teas, house-made jellies, and marmalades are available for purchase.

Coyle's Bakeshop offers a selection of black, green, and herbal teas, as well as drip coffee and espresso.  All teas are sourced from local tea shop B. Fuller's Mortar & Pestle and are served in single or two-person teapots.   

Since we arrived early during regular business hours, I took time to enjoy a single-serve pot of Mint Blend.  Tea is presented with a timer, which was a nice touch for those of us who can get a little distracted while chatting.

We left for a walk around the neighborhood when the bakeshop closed and returned after setup for the afternoon tea was complete.  Since the weather was warm and the building doesn't have air conditioning, every guest was provided with a lovely wood fan.  The afternoon tea doubles as a tasting session, with each course introducing items that may appear on the menu in future.

The Savory Course featured Genmaicha from B. Fuller's Mortar & Pestle paired with a cucumber and radish salad, boiled egg with herbed mayonnaise and parmesan crisp, and a savory "shortcake" with cherry tomatoes, basil, and ricotta.

The Pastry Course featured Pettiagalla Estate Golden Ceylon from Perennial Tea Room paired with currant scones served with gooseberry jam and brioche toast with thyme and nectarine jam.

The Desserts Course featured Bai Hao Oolong from B. Fuller's Mortar & Pestle paired with a Santa Rosa plum and almond tart with crème anglaise, a lavender, lemon and blueberry macaron, and a summer pavlova with marionberry sorbet, fresh cream, blackberries, and peaches.

Reservations are required and seats do fill up quickly.  Note that every available seat will be used, so you may be seated with your party at a counter or at a table.  

Check the Events Page for upcoming afternoon tea events and cooking classes.

8300 Greenwood Ave N, Seattle, WA 98103

7:00am to 4:00pm 

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