Bakery Pop-Up Round-Up: Coyle’s Bakeshop, Marcella’s Pastries at Satay

By Seattle Mag March 21, 2014

coyles

!–paging_filter–pAnd now, some bakery pop-up news./p
pFirst, newcomer Tracy Marcella has left her job as the breakfast chef at the stronga href=”http://www.chelseastationinn.com/” target=”_blank”Chelsea Station Inn/a/strong to helm a new pastry pop-up at stronga href=”http://www.satayseattle.com/” target=”_blank”Satay/a/strong in Wallingford. She tells me the partnership started as a friendship between her and the owners.nbsp;/p
p”We have been playing trivia together in Wallingford for years where I would often bring in my baked goods to share. nbsp;They knew about my desire to open a bakery and as passionate business owners themselves,nbsp;we soon began talking about the idea to join forces.”/p
pStarting this Saturday from 8 a.m. to 10 a.m., strongMarcella’s/strong will be serving a rotating selection of baked-daily artisan pastries each weekend, like croissants, bacon-cheddar scones and cinnamon brioche rolls. There will also be a selection of juices.nbsp;/p
p”We’ll be starting out with three or four rotating juice flavors including beet, carrot, apple and ginger; blood orange, carrot and turmeric; and kale, spinach, apple, lemon and cucumber.nbsp;Each 12 oz juice will be made fresh to order from about two pounds of raw organic produce and will have no added sweeteners or preservatives.”/p
pDown the road in Fremont, a href=”http://\/\/seattlemag.com/rachael-coyle-owner-coyles-bakeshop-karen-krol…” target=”_blank”Rachael Coyle/a has announced that also starting tomorrow, she’ll be upping her game and changing stronga href=”https://www.facebook.com/CoylesBakeshop” target=”_blank”Coyle’s Bakeshop/a/strong to a weekly pop-up at stronga href=”http://www.booklarder.com/” target=”_blank”Book Larder/a/strong. Yep. She’ll be there every Saturday from 9 a.m. to noon. That means more time to eat cakes, tarts, cookies and everythign else that will land you in a sugar coma by mid-morning./p

 

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