|Courtesy Black Walnut Facebook page|
|A new venture from Sarah Botcher, popping up all around town|
Though bourbon, big portions, and beer gardens may be the most talked-about attractions at Jack Riebel's Butcher & the Boar
, a recent James Beard Award semi-finalist in the Best New Restaurant category, early on we also recognized there's something special going on in the pastry station. Southern-inspired desserts with retro flair -- like grasshopper pie, molten s'mores, and banana pie with gingersnap cookie crust, playfully presented -- are the sweet and simplistic finish diners so desire after a meal of big grilled meats.
The doyenne of desserts at Butcher & the Boar is chef Sarah Botcher, a transplant from San Francisco, California, where she spent time at Tartine, a celebrated organic-focused cafe and bakery. Now that she's settled in and Butcher & the Boar is a screaming success, the time seemed just right to launch her new venture, Black Walnut Bakery.
For now, the idea behind Black Walnut Bakery is that it will be a pop-up shop, but Botcher will do a regular stint at the farmers' market on Nicollet Mall on Thursdays (she just had her first one on May 9) and occasionally, Fridays. She's also planning to make appearances at local shops and restaurants, according to Butcher & the Boar's website
On the menu are beautiful-looking breads like oily and airy focaccia; savory, Alsatian-style buns stuffed with pork, French cheese, herbs, and caramelized onions; almond bostock with sour cherry preserve; and Kugelhopf, a sweetened yeast cake with pistachio, currants, and citrus.
Nicollet Mall, Minneapolis, MN