The flaky, fig-laced buckwheat scones from pastry chef Kim Boyce are proof that whole grains can be as tasty as they are good for you. The author of the James Beard award–winning Good to the Grain, Boyce brings her recipes to life at Bakeshop, a tiny, white-tiled bakery reminiscent of a Parisian patisserie. There’s not much room to sit and linger, but the workspace is open so you can watch bakers fill platters with daily specials like brown butter–pear muffins topped with streusel.
5351 N.E. Sandy Blvd.