This year, 2014, Coquette’s Bistro & Bakery Co. celebrates their 5th year anniversary. They ring it in at a new and expanded location having moved to downtown Colorado Springs from Manitou Springs. “They” are Michelle and Turu, a mother/daughter partnership who set their sites high and in a few short years have grown not only their gourmet comfort food offerings in a 100% Gluten Free/ Allergen Conscious restaurant but we also added in a GF dedicated 1700 sq. ft. off-site bakery. Their own proprietary blend of flour is used in all they do and retailed. Coquette’s products are sold at Whole Foods, wholesaled to other restaurants and there’s a continually expanded desire for their goods.
We opened as Coquette Creperie in 2009 and re-named our restaurant Coquette’s Bistro and Bakery when we greatly expanded our menu & started baking our own gluten-free specialties. We now retail our frozen take-away meals and baked goods in the restaurant retail section. Coquette’s custom bakes and provides bakery items to other locations as well such as Extreme Pizza, Whole Foods, Tapateria and The Melting Pot. We’re proud to have been honored with many years of people’s choice awards and for earning Talk of the Town’s 5 star rating (culled from websites and social networking reviews).
Raised in a Greek household where food is an essential part of personal engagement we see our restaurant as an extension of our homes and extended family. We want our guests to be comfortable, have a great, unique experience and leave delighted whether they’re GF or not. Still, given our allergen conscious specialty we knew we needed to be diligent to the gluten/wheat-free aspects but we’re also diligent about not sacrificing flavor.
We spent most of our lives on the east or west coasts and wanted to bring that cosmopolitan feeling to our food, our environment and even the music we play. We like ‘wow-ing’ people with our food. We love to experiment and stay fresh, being on the edge of something new while remaining comfortable. We’re very interested in further developing a GF frozen product line that meets our standards and can take our product even further out into the world.
We spent most of our lives on the east or west coasts and wanted to bring that cosmopolitan feeling to our food, our environment and even the music we play. We like ‘wow-ing’ people with our food. We love to experiment and stay fresh, being on the edge of something new while remaining comfortable. We’re very interested in further developing a GF frozen product line that meets our standards and can take our product further out into the world.
Both Michelle and Turu had been in the entertainment industry as well as having a long experience with the food service industry. Michelle had a long and successful career as a top entertainment PR pro in Los Angeles. She‘d been PR director at A&M records, worked at some top firms then started her own firm and has represented some of the top names in all forms of entertainment from music to film having spearheaded nominations and wins for all awards from Grammy’s to Oscars. Her father created/owned a successful restaurant and she was raised in that environment.
Turu managed trend-setting restaurants in Los Angeles and almost took one over before she left that business to pursue her music career. She was the lead singer/songwriter in a band that toured in Europe for a few years before trading it in for a return to the states and this new adventure. This had been a life-long conversation whose time had come.