For decades, a landmark of the Kingston intersection infamously dubbed “five ways to die” was the Cake Box, a grey and turquoise building that looked more car dealership than a bakery. Founded in the ‘60s on Route 28 in Woodstock, the Cake Box was a community staple.
But sweet dreams haven’t gone out the window (and neither has the turquoise tower or the checkboard linoleum flooring!). When the business and the building went up for sale last year, they were snapped up by Angela Pinkerton, a James Beard Award-winning pastry chef, who wanted to move back east after a stint in the Bay Area.
This week marks the first full week of service for the new bakery and cafe Pinkerton’s, after soft-launching at the end of 2024. Known for her innovative desserts and mastery of pastries, Pinkerton brings her culinary brilliance to the Hudson Valley after years of gaining notoriety at celebrated establishments such as Eleven Madison Park, Che Fico, and her San Francisco pie shop, Pie Society.
The menu at Pinkerton’s emphasizes seasonal ingredients sourced from local farms and purveyors, ensuring with gluten-free and vegan options. The all-day menu offers a tempting range of pastries and heartier dishes. Morning favorites include pecan sticky buns, jalapeño monkey bread featuring aged cheddar and spicy peppers, and pain aux raisin with almond frangipane and a dark spiced rum glaze.
For those seeking more substantial fare, the breakfast sandwich features two eggs, smoked cheddar, and herb garlic aioli on a housemade English muffin. There are also quiches—both Lorraine-ish and veggie, and Pinkerton’s renowned chicken pot pie, topped with a scallion biscuit.
If you’re a pie person, you’re in good company. Pinkerton’s Bay Area project Pie Society started through social media during the pandemic and grew into a proper brick-and-mortar with a cult following. Pie Society holdovers include the Passionfruit Meringue Pie with bay leaf custard and graham cracker crust, and the decadent Mud Pie, crafted with hazelnut brownie, whipped chocolate pudding, and coffee whipped cream. Seasonal pies like the Pear Plum Crumb Pie and cranberry Thomcord will showcase locally farmed fruit. Pies are available whole or by the slice, with limited national shipping available. In the future, Pinkerton will also rollout wholesale purchasing options to collaborate with local businesses.
A display case brims with additional dessert treats, including classics like carrot cake, tiramisu, Ginger Snaps with yuzu glaze, assorted cookies, and bars like pecan snowballs. To-go options include banana coconut granola (another Pie Society favorite), seasonal jams, and house-made dog treats called Cheeto Treats, named after Angela’s pup.
Pinkerton’s occupies a historic 1920s service station that has been transformed into a warm and inviting space while retaining its vintage charm. The 1,700-square-foot bakery features large windows that flood the interior with natural light. The open kitchen lets you peep the pastry chefs at work at a central baking table. The cafe accommodates up to 20 diners with seating options ranging from tables for two and four to cozy bench seating.
Pinkerton’s is open daily, Friday and Monday from 7am to 4pm, and Saturday and Sunday from 8:30am to 2pm, with expanded hours and lunch options on the horizon.
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