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MSP: Black Walnut Bakery

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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...

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  1. 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.

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

      1. 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.

        5 Replies
        1. re: sandylc

          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: sandylc

              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.

              1. re: MSPD

                Anyone know if she will be at the downtown farmers market soon?

                1. re: kriminalrat

                  Despite many posts from others with the same inquiry, she has not updated that Facebook page since October. Not a good sign, I fear.