Kim Boyce, author of the James Beard Award-winning Good to the Grain: Baking with Whole-Grain Flours cookbook, recently opened the quaint and cozy Bakeshop in Portland, Oregon, in a symbiotic location next to Case Study Coffee on NE Sandy Boulevard.
After only selling her goods wholesale to coffee shops around Portland, Boyce now relishes the opportunity to interact directly with her customers courtesy of the bright new storefront. Fans of her cookbook are in luck: Bakeshop sells a number of items from Good to the Grain, including her chocolate chip cookies, Figgy Buckwheat scones, ginger molasses cookies, corn gruyere muffins, and maple pecan granola.
Boyce started baking at age 21 in Los Angeles and trained under the master pastry chefs at renowned establishments including Patina and Wolfgang Puck's Spago. Her philosophy on baking boils down to making a quality product with a rustic appearance that, upon first bite, reveals its many layers and a trained, thoughtful hand.
Boyce allowed us to take a peek at a typical day at the new bakery alongside fellow bakers Lana Negri, Beth Oristian, and Meghan Righetti. The day's to-do list included making rhubarb and fig puff pastries, sacristans, apple hand pies, and a number of different scones, among other delights. Check out the slideshow for a glimpse of the kitchen magic and Boyce's gorgeous (and delicious) pastries.
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