Bakeshop

Known for: Pastry chef Kim Boyce worked at Campanile and Spago before relocating to the Pacific Northwest. Her creations, which are sold to other restaurants and coffee shops, attest to a thoughtful, sophisticated baker.<br /><br />

Highlights: Shortbread, ginger molasses cookies, chocolate orange pecan scones, chocolate espresso cake.<br /><br />

Info: 5351 N.E. Sandy Blvd.; (503) 946-8884, <a href="http://www.bakeshoppdx.com">http://www.bakeshoppdx.com</a>. Open 7 a.m.-2 p.m. Wednesdays-Sundays.

( Ricardo DeAratanha / Los Angeles Times )

Known for: Pastry chef Kim Boyce worked at Campanile and Spago before relocating to the Pacific Northwest. Her creations, which are sold to other restaurants and coffee shops, attest to a thoughtful, sophisticated baker.

Highlights: Shortbread, ginger molasses cookies, chocolate orange pecan scones, chocolate espresso cake.

Info: 5351 N.E. Sandy Blvd.; (503) 946-8884, http://www.bakeshoppdx.com. Open 7 a.m.-2 p.m. Wednesdays-Sundays.

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