We love baked goods. If you have followed this space for any amount of time, then this doesn’t surprise you in the least. There is very little in this world that we appreciate more than a perfectly crafted croissant or hand pie: they are comforting, heart warming, and are somehow able to make any day better.
We are constantly on the search for the best of what our city has to offer. When we lived in our last apartment in Northwest Portland, Sterling Coffee Roasters was right around the corner and they had some of the most delicious baked goods. On my third or fourth visit, I asked “where do you get these delicious treats!?” They humbly replied, “Bakeshop. And they are amazing.” This was the first time I had heard of Bakeshop and was quite frankly enamored by their quaint and simple name, as well as their brilliant products.
Soon after I discovered Sterling carrying Bakeshop baked goods, I found that most of my favorite coffee shops did too; Either/Or Coffee, Christopher David, Heart Coffee Roasters, Public Domain, and even the coffee shop closest to our new home, Ristretto Roasters. After visiting all of these places and instagraming the daylights out of Bakeshop’s goods, we were discovered by Kim Boyce, Bakeshops owner. We were invited to come into the shop itself! How could we resist.
It turns out Kim and her husband Thomas are both chefs who moved to Portland around four years ago from LA. This was around the same time that Kim began her efforts in creating what is now Bakeshop. She began baking out of a rented kitchen space in someone else’s business, and soon had what she needed to take the plunge and open up her own shop. Bakeshop’s brick and mortar location is on Northeast Sandy Boulevard, just off of Northeast 54th Avenue. The charming little space is nestled between a coffee shop and a chocolate maker and is an ideal destination for anyone who is need of a treat (or two or three).
Kim is a brilliant pastry chef who uses many traditional methods in her shop as well as some self-formulated tricks. One of the most interesting things I learned about her methods is that she uses two different types of flour to make my favorite shortbread cookies. They are not to mealy nor are they too soft. They are the perfect consistency for eating alone or dunking into coffee. She actually uses all sorts of different flours for achieving the right consistencies for her goods. I cannot say that the cookies are my favorite baked good she makes though because really anything she makes is absolute gold. Her hand-pies make me weak in the knees. And the candied-coconut muffins? Ah! So Good! Before Kim began Bakeshop, she came out with a James Beard award-winning cookbook, called Good to the Grain. Go get yourself a copy.
From our conversation during our time in Bakeshop, and from what I have been reading about her in other features, her family’s move to Portland wasn’t all peaches and cream. It had been challenging and full of obstacles. But Kim has seemed to overcome many, if not all of them. She is not just a pastry chef, wife, mother and business owner; she is an artist. The baked goods that come from her shop aren’t just treats for you to enjoy; they are works of art that have taken time to perfect. We have never had an item there we didn’t fall in love with. We seldom get to meet someone who is so genuine, kind, generous and as brilliant as she. Being invited into her bakery was an honor. Having the opportunity to be able to talk with her and sample even more of her goods was heaven. Thank you Kim, and long live Bakeshop!