Updating...
We are ga-ga thrilled to have Kim Boyce, former pastry chef at Campanile and Spago, baking for Ristretto Roasters. In a post today on Portland Food and Drink, Kim tells Food Dude:
I was sitting on a bench eating bagels with my kids and Nancy [Rommelmann] walked by… I introduced myself and asked if she needed pastries for Ristretto.
Kim and I first played the LA name-game, and then I said, I’d love to try her stuff. I asked her to do some baking for Ristretto based on her fantastic pastry, and her gorgeous book, Good to the Grain: Baking with Whole-Grain Flours. I was leafing through it one Sunday at the Williams cafe and happened to read her bio… which was when I learned she’d been at Spago and Campanile (the latter, my very favorite restaurant ever). I had had no idea; she’d never made a peep about this. I called Din and said, “This is like having Frank Sinatra ask if he can sing us a few songs.”
Kim will be doing all the baking at both cafes, beginning this Saturday. She will be adding lots of items, depending on what seasonal ingredients strike her fancy and what she wants to create. She pretty much has free reign, and right now, to me, the pastry cases look like jewel boxes. Come by often to see what she’s making, and in the meantime, I have three words for you: apricot crumble bars - NR
