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MSP: Black Walnut Bakery

MSPD May 30, 2013 09:19 AM

This should be on Chowhounds' radars. Sarah Botcher, most recently the Pastry Chef at Butcher and The Boar, launched her own baked goods venture starting with the Nicollet Mall Farmers Market on Thursdays.

I've only been able to sample a couple things, but she's off to a great start. Everything looks fantastic and the kouign amann and bostock compete well with my favorite baked goods anywhere in town.

Here's a link to their Facebook page: https://www.facebook.com/#!/BlackWaln...

  1. s
    sandylc May 30, 2013 07:13 PM

    Her products are impressive thus far. Her bostock is excellent; it does not appear to be made with the traditional brioche, but I could be wrong. The bostock at Rustica seems to be made from pain de mie.

    Both bostocks are excellent but different from one another.

    I look forward to trying more from Black Walnut.

    3 Replies
    1. re: sandylc
      j
      jaycooke May 30, 2013 07:45 PM

      Checked a photo I snapped of the menu today, and it listed the bostock as "on toasted laminated bread." I didn't sample it, can't say more than that.

      1. re: jaycooke
        s
        sandylc May 30, 2013 08:05 PM

        Nice clue, thanks!

        1. re: sandylc
          MSPD May 31, 2013 08:01 AM

          If you look at the Facebook page I linked above, in the photo albums, she has a series of photos that are a step-by-step of the bostock.

    2. s
      shoo bee doo May 30, 2013 04:52 PM

      Her stuff looks beautiful. I hope she finds an additional venue for those of us who cannot get to that market.

      1. j
        jaycooke May 30, 2013 01:48 PM

        Good stuff. Went today. She sets up between 9th and 10th on Nicollet. I preferred her kouign amann to the Rustica one, but that could be because I've only had the Rustica one at Kopplin's where it might not be quite as fresh.

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