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Markets & Stores 9

Coyle's Bakeshop

fracklefoodie | Mar 16, 201511:33 AM

Visited Coyle's Bakeshop over the opening weekend. Baker Rachel Coyle is known for her Cretzel, a blend of croissant and pretzel, and was doing pop-ups at the BookLarder last year. I was excited to hear she was opening a shop in Greenwood. It's a neighborhood that can use an influx of artisan shops.

I popped in around 8 a.m. Saturday morning. There was a steady flow of clientele and the shop is pretty and welcoming. I was surprised to see a very limited array of offerings, for something that bills itself as a "bakeshop" (rather than a coffeeshop that happens to have baked goods): the cretzel, plain croissants, cherry almond croissant, cream scone with currants, two savory pastries, and a three layer chocolate cake, plus a few cookies. I'm as much a fan as eating whatever at any time of day, but I was specifically hoping for some great breakfast pastries. I took home a plain croissant and the cherry almond croissant. The cretzel didn't appeal to me. The croissant is patisserie style--not yeasted, as far as I could tell. It had a good bake and nice flakiness, but suffered from what many patisserie-style croissants suffer from: oiliness. The cherry almond croissant had a nice amount of almond paste and it was dispersed nicely. The glaze was cloyingly sweet, though, and the dried cherries were sweet, rather than sour. It's one of my pet peeves to get sweet dried cherries in a pastry. They don't have much flavor. Tart cherries would have offered a welcome depth of flavor and a way to cut the sweetness from the pastry. You might as well use prunes, instead, and save some money.

I'll pop in again to try the cretzel, since that's the signature item, and to see if anything else interesting shows up.

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