Sarah Botcher has been operating her Black Walnut Bakery without a storefront since 2013. In that time, selling her pastries at farmers markets and coffeeshops like Spyhouse, her baked goods have developed a cultish following. Now, she will finally open a full-time bakery inside an under construction building at the corner of 32nd and Hennepin Avenue, with an expected opening in the spring of 2019.
Botcher trained at the Culinary Institute of America and has worked as the opening pastry chef at Butcher & the Boar, has worked at Muddy Waters and Patisserie 46, plus spent time at the legendary Tartine Bakery in San Fransisco.
The new bakery will open just blocks from where Lucia’s To Go once drew daily crowds, so the area is primed for someone to fill that hole. Botcher tells the Star Tribune that when the building’s developers approached her, the stars seemed to finally align for her to finally open a real shop.