Coyle's Bakeshop

"Coyle’s is a cafe in Greenwood, and our favorite thing here is the cretzel—which, as you might expect from the name, is a cross between a pretzel and a croissant. The coffee is great, too, and the space has a few tables for you to get some work done. Just bring your Moleskine, since there’s no WiFi." - aimee rizzo, kayla sager riley

"This Greenwood bakery connects owner Rachael Coyle’s solid foundation in French technique with seasonal ingredients. The croissants here aren’t as big as ones you’ll find elsewhere; instead they’re delicate and perfectly laminated. The real show-stopper here are the scones, which may be the best in the city — crumbly, slightly tangy, and gone far too quickly. Get at least two." - Eater Staff, Harry Cheadle

"A cake lover has ample options at Coyle’s, from the chocolate layer cake with silky buttercream to the grapefruit poppy seed bundt cake. A summer favorite is the Victoria sponge cake, two layers of fluffy yellow sponge sandwiched with mascarpone and seasonal fruit. Preorders are the best method for those who want to get a Victoria slice — they tend to go fast." - Kurt Suchman, Alana Al-Hatlani

"Coyle’s connects a solid foundation in French technique with ingredients that are in season in the PNW. On Thanksgiving, that means offerings such as a pumpkin pie with the main ingredient roasted in-house, a pecan pie with chocolate and bourbon, and apple and almond galettes. Coyle’s is also selling pie supplies and some back-at-home cream currant scones for those who something a little more DIY." - Gabe Guarente

"Coyle’s Bakeshop is an unassuming bakery making some of the most delicate and sophisticated pastries and cakes in the city. You’ll want to get at least two things but remember that the key to a food crawl is to pace yourself — if we had to pick just one item here we’d go for one of the scones, which are crumbly and buttery and addictive. The only downside to Coyle’s (other than the lines it draws on weekends) is that the seating is limited." - Harry Cheadle