At her white-tiled, chandelier-lit bakeshop in Greenwood, Rachael Coyle mixes French patisserie tradition with Americana and a dash of England’s baking culture. But mostly she offers confections she terms “either difficult or nonsensical to make at home”—more puff pastry and Paris–Brest than peanut butter cookies. The morning queue is mostly for her croissants, later seasonal tarts, galettes, cocoa-imbued sables, and supermodel layer cakes fill the pastry case. It’s undoubtedly a neighborhood spot, yet worth a drive across the city.
