Today we’d like to introduce you to Cote Tapia-Marmugi.
Hi Cote, we’d love for you to start by introducing yourself.
I came to the U.S. from Chile when I was eight and grew up between New York, Lansdale, and South Philly. I’ve always loved making things with my hands but it wasn’t until my late twenties that I realized baking was what I wanted to do.
I started my pastry career in Philadelphia, first at a small neighborhood café and later with one of the city’s catering companies, where I spent years making wedding cakes and pastries. During the pandemic, I found my way back to my Chilean roots through food. Making the pastries and desserts I grew up with helped me reconnect with home and eventually gave me the push to open Copihue Bakehouse in Ambler.
These days, I get to blend my love of art, design, and Chilean flavors into everything I make. I’m completely self-taught, just really curious and completely obsessed with flavor, beautiful food, and creating things that make people feel at home.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I think the biggest challenge has been dealing with impostor syndrome. I didn’t go to pastry school or follow a traditional path, so for a long time I questioned whether I belonged in the room. It took time to realize that experience, curiosity, and putting in the work count just as much. Building a business has also meant learning a hundred things I was never trained to do, but I’ve learned to trust my instincts, keep asking questions, and remember why I started in the first place.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
We specialize in traditional Chilean desserts alongside some of my favorite treats I grew up loving in the States. We’re also an all-vegetarian bakery, so we make Chilean empanadas without meat, filled with the same care and flavor that make them feel comforting and familiar. We’re especially known for our mil hojas cake, lemon meringue pie, scones, and special event cakes. What I’m most proud of is opening our brick-and-mortar shop and creating a space where people can feel a little piece of Chile the moment they walk in. Through our art, music, and food, we try to surround guests with the colors, sounds, and spirit of home. Everything inside our shop is meant to give people a glimpse of Chile, and that sense of connection is what truly sets us apart.
What’s next?
Right now I’m really focussed on our one year anniversary coming up in September!
Pricing:
- Lemon Meringue Pie $5.50 per slice
- Mil Hojas $6.75 per slice
- Scones $6-$6.25
Contact Info:
- Website: https://www.copihuebakehouse.com/
- Instagram: https://www.instagram.com/co.pi.hue.bakehouse?igsh=dHRhbWlhZWg2NWJo&utm_source=qr
