Food & dining

short order

Ex-bodybuilder Kim Gregory is a natural baker

Pink-grapefruit cupcakes from Kim Gregory Pure Pastry in Beverly.

Suzanne Kreiter/Globe staff

Pink-grapefruit cupcakes from Kim Gregory Pure Pastry in Beverly.

Suzanne Kreiter/Globe staff

Gregory’s backyard chickens produce eggs for her products.

“I sing when I eat my pastry,” explains Kim Gregory, 48, owner of Kim Gregory Pure Pastry in Beverly. Cooking and eating healthfully has been a lifelong passion, “not a fashion statement,” says the former professional bodybuilder. A commercial kitchen encompasses most of the top floor of her split-level home on a quiet street in Beverly. Determined to grow as many of her ingredients as possible, Gregory has transformed the half-acre property into a mini-organic farm. Apple, peach, and pear trees occupy the front yard, and her backyard is home to vegetable and herb gardens, two beehives, and a dozen chickens. Typically she bakes 1,000 pastries for 30 North Shore retail accounts. Current seasonal treats include a winter compote scone ($3) studded with apples, dates, cranberries, and pears, and sparkling pink-grapefruit cupcakes with dairy-free citrus frosting, topped with homemade candied grapefruit rind ($3.50). Many creations are available gluten-free or vegan. Vidalia’s Market, 9 West St., Beverly Farms, 978-998-4814; Common Crow Natural Market, 6 Elm St., Gloucester, 978-283-1665; Gulu-Gulu Cafe, 247 Essex St., Salem, 978-740-8882.

GILLIAN O’CALLAGHAN

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