Fresh off her recent James Beard book award for “Good to the Grain: Baking with Whole-Grain Flours”, Kim Boyce has announced she has leased a space for a bakery at NE Sandy and 53rd next to Case Study coffee. She will be starting the build-out soon and hopes to open in July.
She worked for years with the well known Nancy Silverton, founder of Campanile and La Brea Bakery, who wrote the intro to her book. Kim Boyce has been baking for Ristretto Roasters featuring seasonal items from the local area, currently raspberry scones, and sand cookies, and a sweet bread made with Sauvie Island strawberries; two types of savory tarts (ricotta with greens and breadcrumbs, and ricotta with greens and prosciutto (she makes the tart dough; Thomas makes the fillings); chocolate-chocolate nib cookies; rhubarb tarts; and apricot-crumble bars.
Sandy & 53rd? Not exactly a happenin’ area.
I am so excited! That is so close to where I live. She makes the most delicious treats. Hope that Ristretto will still carry her goods.
Ne 28th just off burnside, ne alberta st, ne mississippi. Not “happening” places a few years ago. The Pearl district was not “happening” a few years before that. But thanks to pioneers with decent product and a vision such as Taqueria Nueve, Roux, Bima and whoever opened first on mississippi they are now destinations. Maybe this is exactly what ne sandy and 53rd need. Admittedly the above mentioned are no longer but their legacies live strong as all those areas mentioned are still destinations for hundreds to thousands of diners a night. Best of luck with the new venture Kim.
I hope that some day this logic will extend to the west side. Very excited for this bakery to open, but a long haul from where I live.
Nancy Rommelmann says
Kim will do great wherever she lands; she has the skill and the will and the following. And I can foresee no circumstances under which Ristretto will not work with Kim, both for extraordinary baked goods and as important, for the extraordinarily cool and smart and tart and funny person she is xx
So excited to hear this news! Kim is awesome.
I bet she’ll do just fine. With Whole Foods and Trader Joe’s nearby, there’s a lot of discriminating food shoppers in the neighborhood.
I wouldn’t use Trader Joe’s as an example of ‘discriminating food shoppers’.
I wouldn’t want to call you a food snob but…
Outstanding! I love her product. Only 1/2 mile from Whole Foods.
And agreed, I would not term regular TJ shoppers as having “discriminating taste”. Call me what you wish.
Discriminating shoppers who visit T.J.’s can discriminate between the merely ordinary and the occasionally extraordinary things to be found at T.J.’s. As long as one does not assume that EVERYTHING is either a good value or of high quality, it is like any other source. There’s something good and awful to be found at every food store.
I’d sure as hell walk a mile (or three) for one of her figgy buckwheat scones. Not to mention those chocolate chocolate cacao nib cookies. And cornmeal blueberry cookies. And…
I’m excited that I will soon be able to taste even more of the great-looking recipes from Kim’s beautiful cookbook – the few things I’ve eaten at Ristretto and Extracto, etc. have all been lovely and unique. Fantastic news!
I wonder what this means for the smell in the air near there. You can smell Du’s Grill for a block or more (depending on the wind). I guess the smell of baking will permeate in the morning and the smell of teriyaki smoke in the afternoon/evening.
Dave J. says
This is great news, and I definitely recommend that anyone who likes Kim’s stuff pick up “Good to the Grain.” I was given it last year, and have made a good dozen or items from it, and each one has been a huge hit. Even the whole wheat chocolate chip cookies, which I made with a good deal of trepidation, have been outstanding.
Hmmm. . .where do I buy some of this “trepidation” stuff and how many tablespoons are in “a good deal”?
Libby Holah says
… it’s also about a block from Cabezon which is an amazing seafood restaurant. That area is definitely changing in a good way.