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

Julien Perry

And now, some bakery pop-up news.

First, newcomer Tracy Marcella has left her job as the breakfast chef at the Chelsea Station Inn to helm a new pastry pop-up at Satay in Wallingford. She tells me the partnership started as a friendship between her and the owners. 

"We have been playing trivia together in Wallingford for years where I would often bring in my baked goods to share.  They knew about my desire to open a bakery and as passionate business owners themselves, we soon began talking about the idea to join forces."

Starting this Saturday from 8 a.m. to 10 a.m., Marcella's 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. 

"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. 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."

Down the road in Fremont, Rachael Coyle has announced that also starting tomorrow, she'll be upping her game and changing Coyle's Bakeshop to a weekly pop-up at Book Larder. 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.