Kim Boyce

Coming Up

Early in her career, Kim Boyce honed her craft as pastry chef at Spago in West Hollywood, Los Angeles, then at Campanile in Los Angeles, building a polished foundation in two of the city’s most distinctive kitchens. Today, she is owner and pastry chef of Bakeshop (since 2011), where that early discipline has matured into a singular vision.

Where They Are Now

Since 2011, she has been owner and pastry chef at Bakeshop in Portland, Oregon. The role keeps her close to the craft that shaped her early career, but it also gives her the room to build around the ingredients that defined her cookbook work. The bakery sits at the center of her present tense: hands-on pastry work, whole-grain baking, and a long run at a place she runs herself. She has also described the move to Portland as a necessary turn after years in Los Angeles: "After living and working in Los Angeles for 14 years, we needed a change." That change became the next chapter of her career, with the bakery anchoring her work long after the restaurant kitchens that came before it.

Signature

Kim's signature dishes include Good to the Grain, Burnt Basque Cheesecake, and strawberry hats.

In Their Words “There was a huge learning curve with Good to the Grain, because it was the first time I was intensively baking with whole grains and whole-grain flours.” “I had worked in pastry kitchens in Los Angeles with my last job being pastry chef at Campanile.”

Honors

Kim's honors include James Beard Award for Good to the Grain.