Butcher & the Boar's pastry chef opens Black Walnut, a pop-up bakery
A new venture from Sarah Botcher, popping up all around town
Courtesy Black Walnut Facebook page
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.
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 toButcher & the Boar's website
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