We’re always changing our menus up with the seasons and our Desserts menu is no exception. Pastry Chef Rachel Slivicki comes correct with 3 new desserts for this autumn season. For info on them click our “menus” above. But in the mean time, enjoy these photos. See you soon?
Sarah Botcher, (B&TB’s Pastry Chef) is movin’ on up and out! With the success of her recently launched Black Walnut Bakery she’s making the moves necessary to keep up with her growing business. But even though she’s moving on from the restaurant, you’ll be happy to know she’ll continuing to provide breads and other baked goods for us! And, you might just catch her in person at a special Pop-Up shop in our Beer Garden sometime soon. For details, stay tuned to all of Sarah and Black Walnut Bakery’s news and antics right here.
We wish you the best of luck Sarah in your new endeavor!
Pastry Chef Sarah Botcher of Butcher and The Boar, formerly of Tartine Bakery, SF Bay, has started her own bakery! Black Walnut Bakery opens this spring and will be bringing fantastic goods to the Minneapolis Farmer’s Market on Nicollet Mall each Thursday morning beginning May 9th. She also has plans for pop-ups around town at local favorite restaurants and shops. Follow her at facebook.com/BlackWalnutBakery to see what she’s making and where to get the goods!
Typical bakers start the magic way before you or I (the average human being) even think about getting out of bed. We asked Pastry Chef Sarah Botcher how she keeps up with the craziness.
“I have been on baker’s hours up until recently. This is one of the few jobs that I’ve ever had where I work daytime hours. I’m lucky right now to have that opportunity but I do love early mornings and the quietness and the solitude to work. So I work with Peter my husband, we work daily daytime hours and we’re in production all day long my assistant comes in at 6 so I work at eight so I have a little coffee time in the morning before I get to work…”
So when did you actually start working at the restaurant?
“It was a little haphazard I ended up working here a week before we opened the restaurant so I didn’t really have much time to prepare so you always have to jump and think on your feet when you work in a kitchen and it’s just that reflex of just go and using your instincts and your skill you have to put it to the test but it’s been a really great fit working with Jack and Peter and the really wonderful team we have so far.”
At Butcher & the Boar, just about everything here (when we can manage it) is supplied locally. As a high volume restaurant, we want to give our customers the taste of really high quality and fresh ingredients.
Fresh and locally sourced ingredients happen to be a passion of Pastry Chef Sarah Botcher.
“We use a lot of local purveyors and small farms, Dragsmith which is a co-op out of Wisconsin, Goats and Gardens, which is also out of Wisconsin, and they bring us beautiful produce on a weekly basis and what’s in season fresh tomatoes fruits I’ve had some beautiful Rhubarb from Welcome farms and strawberries that I’ve picked up at the farmers market over the season too and it’s just it’s a really great way to support businesses and to give customers a real sense of really what it tastes like to have good quality fruits vegetables and meats because as Jack in the kitchen they use all of the local meats and then some from Texas, Nebraska so on and so forth…
…It’s very inspiring for me to work with local ingredients. We try to use what is in season as much as possible. We’re a really high volume restaurant so sometimes we can’t always get as much as we’d like from the farms themselves because they are still on a smaller growing scale but I love to be able to have that relationship and cultivate it so they can grow as well.”