On the rise: How a Redwood City teen’s baking business propelled him to Food Network’s ‘Kids Baking Championship’

Redwood City resident Andy Coyle is a busy 13-year-old juggling school and extracurriculars. But unlike most kids his age, he has to find time to shop for specialty baking ingredients, prepare and decorate layered cakes and budget extra time for laminated pastries.

The budding baker and owner of Andy’s Big Head Bakery recently appeared on Season 12 of Food Network’s popular show, “Kids Baking Championship.” In 2022, the network’s casting contacted him through his business’ Instagram account and asked if he’d like to audition. After several callbacks, all requiring that he show up with a baked item, he was selected to compete against 11 other contestants for a $25,000 grand prize.

Andy was eliminated during the second episode but was philosophical about his departure. 

“Baking on the show was stressful, and even though I would have liked to stay on the show longer, I wouldn’t have changed anything,” he said. “Overall, it was a great experience. I made new friends and memories I’ll take with me for my entire life.”

Andy’s journey in baking started when he was very young. “I would hear my mom and grandmother pulling supplies out, and I would come running. My curiosity about baking probably started when I was still in diapers,” he said.

The first cake he made that he was really proud of was in second grade. His mother, Mary Coyle, said, “It was a beautiful two-tiered cake that looked like a wedding cake.”

That same year, when Andy was 7, he began fulfilling dessert orders for his friends, family and classmates at St. Raymond Catholic School in Menlo Park. Soon after, he opened his business, and today, Andy continues to masterfully whip up desserts of all types for customers who contact him through Instagram. He averages three to five orders a week, and as he’s gotten older, he’s graduated from cookies and cupcakes to yeast doughs, celebration cakes, cinnamon rolls and cheese Danishes. 

“I’m more focused on detailed items like croissants and cakes with intricate piping. I make a really great chocolate coffee cake with a mocha icing,” he said. 

Andy’s two sisters are gluten-intolerant, so his repertoire includes many gluten-free options. “I usually use King Arthur Baking gluten-free all-purpose flour for most things unless I’m making something that requires almond flour like macarons,” explained Andy. His favorite Peninsula spot for sweets is Los Altos’ gluten-free bakery, Sweet Diplomacy, a place where the whole family can enjoy.

When not baking for customers or going to school and studying, Andy enjoys volleyball and cross-country. A trip to watch the world’s best track and field athletes at the 2022 Track and Field World Championships in Oregon right after he was eliminated took the sting out of his short stint on the show. That episode’s challenge was to create blondies that honor the classic game of hopscotch in a playground schematic. Mary said that it was disappointing that he didn’t get more of a chance to show off his skill and technique with more advanced challenges.

Andy hopes to continue baking through high school and college, but when asked about a career in the field, he wasn’t sure. He’s particularly interested in weather, so maybe those math skills that help with the exactness of baking will one day be applied to the climate and forecasting. Asked what he does with the earnings from his business, Mary mentioned purchasing more baking equipment and investing in the stock market.

Contact Andy via @andysbigheadbakery on Instagram to place an order.