Black Walnut Bakery was born way back in 2013 when pastry chef Sarah Botcher first began selling her baked goods as a pop-up. The business evolved from pop-up to farmers market stand, to a mainstay on shelves in Twin Cities area coffee shops. Now, finally, after years of waiting for the chance to really stretch those butter-friendly skills, Black Walnut has its own address, cafe space, and the oven capacity to prove it. The new bakery is almost ready. Botcher’s not ready to declare an opening day, but Uptowners would be wise to test the doors every so often next week.
It’s been an impressive journey for the Culinary Institute of America-educated chef. Botcher is a Minnesota native who studied in Napa Valley and worked at the famed Tartine in in San Fransisco.
The new space has white walls with a walls, marble-topped tables, and a side patio that will be an ideal spot for summer 2020 shows every attention to detail.
In addition to the baked goods that Black Walnut Bakery has built a reputation upon (i.e. the legendary bockstock) the new large space and dedicated oven means expanded offerings.
Breakfast sandwiches come with thick egg custard and fine herb fresh cheese. A monte cristo can be made with either ham or mushrooms, a generous swipe of sauce on the inside and topped with a crust of melted cheese.
Perhaps most exciting is that Botcher is also making a wide selections of cake inside the new cafe. On display during a media preview was a layered white cake with berry jam, open ends, and decorated with pale pink flowers.
The cafe also has a beer and wine license and expects to be open all day into the evening.