Photograph courtesy of Laylo Cafe
At first glance, the pastry case at Laylo Cafe in Chamblee resembles a knitting shop more than a cafe. It’s filled with balls of yarn, coils of rope, and tiny sweaters in colors like rose and ivory. Of course, they’re actually entremet—layered mousse cakes. When I cut into a cream-hued ball of “yarn,” l discovered layers of Earl Grey mousse, cassis jam, and a shortbread base. The exterior looked like it would be a hard shell, but it’s actually soft cream.
It’s not just a clever dessert, it’s delicious: lightly sweet, slightly herbal, and a slight tang from the fruit. The pastries are the work of co-owner Chelsea Kim who trained under a chef in Korea whose cafe, Le Mont Blanc, is known for whimsical desserts. “I trained with her and then she let me have the U.S. license to create the cakes and sell them here,” says Kim.
Opening a coffee shop was a plot twist in life for Kim. She grew up in the Atlanta area and bounced between Atlanta—where she attended law school—and New York, where she passed the bar exam and had planned to practice law. But desserts kept pulling her back. “I kept going back to pastry,” she says. Kim eventually attended culinary school in New York and took additional classes in Korea. “I used to do a lot of art growing up, so pastry designs always interested me,” she says.
Photograph courtesy of Laylo Cafe
When Kim and her husband opened Laylo—a cheeky play on the phrase “lay low”—in January, the trompe-l’œil desserts quickly caught the attention of influencers. But the pastries are only part of the draw.
The cafe itself is striking, with concrete walls and a minimalist design softened by wood accents, arched niches, and warm lighting. Kim drew inspiration from Southeast Asia when designing the space. “I wanted Laylo to be less busy, more simple,” she says. “I want people to feel comfortable. If they want to stay awhile, they can.” Benches and tables invite guests to linger over conversation, coffee, or laptops.
Photograph by Lia Picard
Photograph by Lia Picard
That coffee program is another focus. Kim and her team roast the beans in-house and make the syrups from scratch. One of her favorite roasts is the Colombia Huila with tropical notes. “It smells like mango right after you roast it,” she says. Popular drinks on the menu include the signature mocha, the horchata cold brew, and the matcha—which Kim suspects may be more popular than the coffee. The cafe also serves sparkling fruit ades in flavors like passionfruit and yuzu for those who want a coffee alternative.
Beyond the trompe-l’œil desserts, Laylo offers a variety of glossy croissants, a hotdog pastry, and tarts with fruit fillings like strawberry and yuzu. She’s also dreaming up other desserts. “One of my favorite desserts is tiramisu, so I’ll bring that in the future,” she says.
Photograph courtesy of Laylo Cafe
For Kim, seeing her own cafe sometimes feels like the desserts in the case: surreal. “I’ll be driving by on Mondays when we’re closed and it feels like that’s someone else’s cafe,” she says. “But I’ve always loved cafes, whether I’m studying or meeting friends. So I’m very grateful that it came to fruition.”
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