It all started with homeschooling and a hen.
“We had the idea to start a family business after we’d been homeschooling for about four years,” said Linnéa Boyd. “I think it helps our daughters to learn how to be part of society and get to know people.”
Linnéa and her husband, Bob, first opened Ruby’s Roost Bakery & Coffee west of Minneapolis seven years ago. The shop was lovingly named after one of their five backyard chickens.
“I love to bake, and we mutually love coffee. So the family business that our daughters can grow up in is a coffee shop and a bakery,” explained Linnéa. “Our kids are such a big part of it. They’re very dedicated and hard working for our business.”
After relocating once further into the city, the family decided to take the leap and move somewhere more fit to their preferred activities of biking, hiking, and horseback riding.
“We’ve been coming to the Black Hills for a family vacation every year ever since we were married there 21 years ago,” she said. “When we were thinking of where we would want to move our family and our business to, the Black Hills became the first choice.”
Local Artists
Inside of the Bakery, the large mural was painted by local artist Sarah Goetz
Linnéa says she didn’t want to be in a tourist trap town, but rather be part of a community.
“I wanted it to be home,” said Linnéa. “We thought that Spearfish would be the perfect place for us and our daughters.”
Raspberry White Chocolate Scone + Savory Scone of the day
Together, the couple and their daughters, Adda (17) and Lucia (12), bring scratch-made pastries and specialty lattes to the Spearfish community.
From the pastry case, there’s a wide variety of freshly made goods that are often rotating from French baguettes and pretzels to muffins, cookies, and brownies.
“The Caramel Roll has always been our big draw,” said Linnéa. “I make it like Grandma used to make it with all organic ingredients. Everything is made from scratch, fresh every day.”
Another variation of the roll comes with pecans scattered on top. Trailing behind the Caramel and Cinnamon Rolls, Linnéa says her Chocolate Babka Roll has a lot more popularity in South Dakota than it did in Minnesota.
“It’s not quite as sweet as a caramel roll,” she said. “I make a dark chocolate ganache for the filling. In Minnesota people were kind of afraid of it. Here, everybody wants to try that chocolate roll.”
MORE ON THE MENU
Scones
Raspberry white chocolate, peaches and cream, gluten-free blueberry, ham and cheddar, and more.
Buttermilk Baked Doughnut
A healthy baked doughnut that is never fried. With either maple or chocolate glaze.
Coffee Cake
Coffee Cake
Double Chocolate Brownie
A rich brownie, almost a flourless torte.
Soft Pretzels
Sea salt or Tuscan herb.
Muffins
Blackberry, cranberry, pumpkin, blueberry, banana chocolate swirl, and more.
Dog Biscuits
When the doors open each morning, there’s a selection of four scones.
Each day there is a fruit flavor, a gluten-free option, a savory choice, and the signature recipe.
My biggest compliment is when someone in maybe their 60s says, ‘This tastes like my mom used to make.’ –Linnéa Boyd
The Ruby Scone is a staple of the bakery, made with dark chocolate, white chocolate, coconut, and oatmeal and topped with a cinnamon glaze.
“A customer way back said we should make a latte to go with the Ruby Scone, since that scone is so delicious. Sure enough, we started the Ruby Latte,” said Linnéa, explaining that the drink is quite sweet, as it has the same flavors as the scone.
Double Chocolate Brownie Buttermilk Baked Doughnut with chocolate glaze
The Boyds’ favorite lattes include specialties like Cherry Almond, Lavender Vanilla, and Toffeenut Mocha. The signature loose leaf latte is the Spearfish Fog, a cardamom cinnamon tea with vanilla.
For the love-oriented month of February, Linnéa says she hopes to bring back an old menu staple, the Raspberry Rose latte.
“It’s a nice Valentine’s Day drink,” she said. “It’s white chocolate with a little bit of raspberry and a little bit of rose.”
Linnéa adds that she typically brings in more cookies and cupcakes for Valentine’s Day. To pair with the Raspberry Rose latte, she plans to introduce a chocolate cupcake with raspberry frosting.
