Kim Boyce’s tiny NE Portland bakery always puts the swagger in whole-grain treats, but recently she’s been baking some straight-up addictions. Think crusty maple swirls, strawberry tarts loaded with crazy-good jam, and a peach handpie—its flaky pastry jaws clamped around voluptuous, fire-singed fruit chunks. The twice-baked almond croissant is a game changer, clad in a force field of crunch and oozing near-custardy almond paste.