Our second day in Portland was as wet and cold as the first, but we hardly noticed while spending the morning inside Kim Boyce’s warm and fuzzy Bakeshop.
Boyce moved from Los Angeles to Portland in 2010 and opened her retail and wholesale bakery in the northeast part of the city not too long after. Prior to making her mark in the Pacific Northwest, she worked for years at Campanile and Spago in Los Angeles and wrote the James Beard award-winning cookbook, Good to the Grain.
The specialty here is whole grain pastries. It takes a brilliant baker to transform hefty flours like amaranth, barley, and kamut into tender and light baked goods, but Kim Boyce succeeds in creating the loveliest textures and flavors.
Between the four of us gals, we purchased nine goodies to devour. Each one was wholesome and superb.
