Coyle’s Bakeshop started as a monthly pop-up bakery on May 4th, 2013. This is a photo of me on that day, moments before we opened.
Over the last year and a half, Coyle’s Bakeshop grew from a monthly to a weekly affair. We attracted customers from all over the city, customers who—to my surprise and delight—were willing to get up early on Saturday morning and wait in line for pastries, tarts, cakes & candies.
This is the line at our last weekly pop-up, a rainy August 30th, 2014.
It was all tremendously exciting.
Especially so to this 11 year-old version of myself. (Somehow, I convinced my 5th grade teacher to let me do cake decorating for my "folk art project." Thanks Mrs. McCrary!)
My baking has improved considerably since then.
After graduating from college with a degree in English Literature, I decided to formally pursue my love of baking and completed the Pastry Arts program at the French Culinary Institute in New York City. I moved back to my hometown of Seattle in 2005 to take a job as the pastry chef at The Herbfarm, working for Jerry Traunfeld. I went on to work at Columbia City Bakery and after that, I found a home for several years at Le Pichet and Café Presse. For the last two years, I’ve had the pleasure of working as the Culinary Director at Book Larder, Seattle’s only cookbook store.
It seems fitting to me that Coyle's Bakeshop came alive within the walls of a cookbook store. You really can learn a lot from books and in my time at Book Larder, surrounded by inspiration from the the most talented chefs and authors, I finally become the creative-yet-fastidious baker that I've always wanted to be.
The pop-up has been an incredible experience for me. But, Coyle's Bakeshop has reached the limits of what we can do as a once a week pop-up. We need a space of our own. And after an exhaustive search, we’ve found one.
Why We’re on Kickstarter
We’ve leased a 1200 square foot space in the Greenwood neighborhood of North Seattle. Right now, it's completely empty. In order to open, we've got to build a kitchen and dining area from scratch, buy equipment, tables, chairs, cups, saucers—the works. I’ve secured a good amount of financing through loans, but I need your help to bring the project to successful completion.
The funds we raise through Kickstarter are vitally important to me and to the success of the business. Not only do they provide necessary capital, they help lighten the business’s debt and demonstrate how much you—the Bakeshop’s wonderful customers and community—believe in this business. This project has been embraced by the the community since day one and I want you to be a part of it.
Kickstarter funds will be used to help cover
construction costs and buy necessary equipment. Our stated goal is $25,000, but
any money we raise over this goal will help make the Bakeshop better, brighter
and more beautiful.
Thank you for watching and reading and THANK YOU for your support.
Risks and challenges
Projects of this scope inevitably present challenges: city permits, construction, staffing--but I feel as prepared as I can to face them. I have 15 years of restaurant experience, 10 years of professional baking experience and fabulous support from friends, family and fellow small business owners.
I've also had the last year and half. Running the business in pop-up form has been rewarding, challenging and more instructive than any business plan. (But don't worry, I also have a business plan.)Learn about accountability on Kickstarter
- (30 days)