Rachael Coyle, owner of Coyle's Bakeshop & Karen Krol, pastry chef at Cantinetta
Rachael Coyle, owner, Coyle’s Bakeshop
Rachael Coyle always knew she wanted to bake for a living, due in large part to her childhood fascination with baked sweets. After graduating from the French Culinary Institute in New York City, Coyle, now 31, was offered pastry-chef gold with a position at the highly regarded Woodinville restaurant, The Herbfarm. From there, she ran the pastry program at Le Pichet and Café Presse before landing at the Fremont cookbook shop, Book Larder (Fremont, 4252 Fremont Ave. N; 206.397.4271; booklarder.com), where she now resides as culinary director and teaches weekly classes. Proving she is one smart cookie, this past summer Coyle launched her monthly pop-up bakery, Coyle’s Bakeshop (206.372.1078; Facebook, “Coyle’s Bakeshop”) at the Book Larder on Saturdays, which offers a host of pastry selections that regularly sell out quickly. She prides herself on fresh-from-the-oven scones that benefit from perfectly timed baking and arrive still warm and tender. Coyle is also using the pop-up to do research for a brick-and-mortar bakery, for which she is currently looking at spaces.
Karen Krol, pastry chef, Cantinetta
To keep falling in love with a pastry after the third and fourth bite is a sign that something amazing is happening, and that is exactly what we have come to expect from pastry chef Karen Krol, 39, of Cantinetta (Wallingford, 3650 Wallingford Ave.; 206.632.1000; cantinettaseattle.com). Krol moved from Chicago and worked briefly at a senior community before setting her Seattle roots down at Ba Bar, where she turned out daily breakfast pastries and a short dessert menu for the restaurant (one of her plated desserts paired Concord grapes with a peanut butter mousse and a crispy peanut nougatine—the whole dish mimicking a perfectly toasted PB&J.). Formally trained in French pastry techniques, she is a master at making dough and layering flavor for her desserts. Now her focus is on plated desserts at both of Cantinetta’s locations, in Wallingford and Bellevue. With a monthly rotating menu at each, you can expect unique concoctions; an Italian influence is evident in her work, and we expect more clever dishes from her hands as she plays with simple, quality ingredients. And of course, we hope she finds an outlet for her stellar pastry in the near future…we are hankering for our morning fix.
Pictured: Rachael Coyle, Coyle’s Bakeshop pastry chef and owner, and Karen Krol, Cantinetta pastry chef, photographed with their goodies September 16, 2013, at The Book Larder in Fremont