Chef Kari Shaughnessy got her start as a pastry chef before opening Hayward. | Carter Hiyama Not even a year after moving her James Beard Best New Restaurant-nominated Hayward from McMinnville to Carlton, chef Kari Shaughnessy and her team are expanding into a second spot just a short stroll down Main Street.  The new business, Lucky Duck, will be at 105 West Main Street, an address that was once home to the Carlton State Savings Bank (still complete with vault) and among the oldest commercial buildings in town, says Shaughnessy. The olive and gold-painted facade with its milk glass pendant lights will be home to a bakery-cafe and retail space with a small bar for espresso drinks, pastries, breads, beer, wine, cider, and some easy snack and lunch options.  Shaughnessy is opening it in partnership with her husband, Revel Meat Company‘s Jimmy Serlin and with Hayward general manager Jules Bandy. Lucky Duck is the first new project from their collaborative, Hands Please Hospitality.  Serlin co-founded Revel Meat in Canby. The company specializes in working with regional ranchers, and acts as the team’s whole-animal processor and butcher. For 12 years, Bandy directed sales and marketing at Soter Vineyards. She will now oversee front-of-house operations, beverage programs, and service at Hayward and Lucky Duck. The partnership grew organically; Bandy and Serlin have been friends since they started studying together at the New England Culinary Institute in 2004. Last year, when Serlin and Shaughnessy married, Bandy and her husband officiated their ceremony.  A bakery feels like a natural second act for Shaughnessy, who started her culinary career in pastry and worked at San Francisco restaurants Frances and Sons Daughters and Sonoma’s Marla Bakery before she landed in Oregon. In 2020, when she launched Mac Market’s dining program, her sticky focaccia, chocolate-ricotta cake, and chewy tahini cookies peppered with sesame seeds became favorites. Lucky Duck will be a primary outlet for these treats, as well as croissants and pastries, both sweet and savory. There will also be a selection of Hayward goodies — think koji butter, sourdough crackers, and fermented tomato sauce — similar to what Hayward previously offered in the Wellspent Market coolers when they first launched in Mac Market, in addition to fresh and cured meats from Revel.  “We’re trying to think about how people are going to use the space the most,” Shaughnessy says. “Because space is limited we didn’t want to go full grocery store.” Instead, the food will be a mix of specialty ingredients and picnic-friendly snacks to appeal to both tourists and locals.  They also plan to devote a substantial amount of the storefront to retail: cookware, knives, culinary books, ceramics, dried and fresh flowers, linens, vintage glassware, and other home goods. It’ll be a curated selection that delivers the same vintage/globe trotting/handmade vibe that characterizes the Hayward dining experience. The building’s second floor will be a private vacation rental.  The thing that really sold Shaughnessy and Serlin on the property was the building’s large brick backyard patio. It’s a footprint as large as the building itself, and they’ve got plans to outfit it with a brick pizza oven, a freestanding food cart, and lots of seating. Rather than a single static tenant, the food cart will be a spot to host pop-ups: chefs visiting from out of town, cookbook authors, winery collaborations, et cetera.  The line-up is starting off strong: John Boisse and Lauren Breneman’s eclectic pop-up Astral will take over the space on Fridays, Saturdays, and Sundays for lunch through dinner service once the space opens this summer.  In effect, the patio at Lucky Duck is becoming the flex space that Hayward doesn’t have on site — a spot to host events both private and public. Currently, when Hayward hosts an event like this weekend’s upcoming Mother’s Day bakery pop-up, it taxes the kitchen and dining room teams with a quick turnaround to rearrange furniture and set the restaurant for regular dinner service. Moving events like this one to Lucky Duck allows them to keep pursuing different types of programming without impeding day-to-day operations at Hayward, says Shaughnessy.  Opening Lucky Duck, Shaughnessy says, is their way to “round out the Hayward experience, without opening a second restaurant. We want to be able to dig our heels into Carlton — to offer more to the people who visit this place.” Shaughnessy and Serlin plan for the second-floor vacation rentals to go live in June, with the bakery-cafe and events series at Lucky Duck making their debut in July.  ...read more read less