Boyce prepares her maple scone dough with a glorious pile of butter.
Wheel It and Dump It
Once the scone dough is mixed in the man-sized Hobart, it's wheeled over to a work bench and dumped onto a well-floured surface.
Beth Oristian pats the scone dough into hefty rounds.
Once the scone dough has been shaped, Boyce cuts it into wedges.
All Lined Up
The wedges are then arranged on a large baking sheet.
More Than One Way to Bake a Scone
Lana Negri weighs and arranges some currant scone dough while Beth Oristian handles the mini currant scones.
Racks & Racks
Not everything gets baked immediately; a number of items rest in the cold room until it's time to enter Boyce's enormous oven, a behemoth with rotating racks for even baking.
And Still More Racks
Left: Bakeshop's well-stocked pantry includes almonds, maple sugar, cocoa powder, pumpkin seeds, raisins, cacao nibs, plums, and many more goodies. Right: A tower of clean muffin tins occupy the drying racks.
Boyce uses a number of flours from local company Bob's Red Mill.
It's About the Layers
After it's flattened by the sheeter, the dough for Boyce's apple hand pies gets a letter fold before some time in the fridge.
Prepping Apple Hand Pies
Sliced apples are carefully piled into rounds of flattened dough, then pinched shut before their trek to the oven.
Finished Apple Hand Pies
These put the McDonald's version to shame.
Boyce zests some orange peel for her chocolate orange pecan scones.
Chocolate Orange Pecan Scone
A finished chocolate orange pecan scone with the thoroughly zested oranges.
Wash and Dip
Boyce prepares her Fig and Rhubarb Parisian Puff Pastries with an egg wash while the unbaked sacristans gets a dip in the sugar bath.
Post-Oven Puff Pastries
Hot out of the oven, the Fig & Rhubarb Parisian Puff Pastries await a dusting of powdered sugar.
Meghan Righetti chops a brick of chocolate which has myriad uses at Bakeshop, from cookies to scones.
Bring Out the Pig
In addition to pastries, Bakeshop also sells simple sandwiches on mini-baguettes from Portland's Little T American Baker. Here, Boyce gets out a monstrous hunk of prosciutto for the meat slicer.
Prosciutto Butter Sandwiches
After a liberal application of high-butterfat, low-water butter and thin-sliced prosciutto, the sandwiches are ready to be wrapped and sold.
Gettin' Figgy With It
Boyce slides a tray of soon-to-be-light-and-airy Figgy Buckwheat scones into the oven.
Good to the Grain's chocolate chip cookie makes a proud appearance at Bakeshop. A crunchy outer rim, chewy center, and a noticeable salt presence make it an ideal pairing for a mug of black coffee or a cup of milk.
In & Out
A customer's- and baker's-eye-view of Bakeshop, with Meghan Righetti at the register.
The Bakeshop Crew
Left: Bakers Lana Negri, Kim Boyce, and Beth Oristian. Right: Boyce with husband Thomas, chef at Portland's esteemed Bluehour.