Pizza is arguably America’s most varied and beloved dish, one whose devotees are some of the most opinionated, and yet it remains one of the most accessible foods there is. Today, there’s better pizza, more knowledge about it, and interest in it everywhere. That accessibility and loyalty makes for some tremendously spirited debate.
Considering the passion pizza inspires, responsibly declaring America’s Best Pizza can be challenging. But The Daily Meal doesn't shy away from the challenge. For our third annual pizza ranking, we again sought the nation's best pies and slices, considering more places than ever in our quest for the best. We researched and added 275 more pizzas and recruited a group of 30 more experts to weigh in than for our 2013 list. Some 700 pizza spots were considered by 78 panelists, comprising The Daily Meal’s in-house pizza experts and city editors, American chefs, restaurant critics, bloggers, writers, and pizza authorities. We compiled the data, and although there could only be one winner, there is plenty of seriously good pizza being made across America, including in Portland, Ore.
Apizza Scholls has some of the best pizza in Portland, and some have argued, north ofSan Francisco — and that’s using an electric oven! But they do have some guidelines for patrons interested in composing their own topping combinations on their 18-inch pies: only three ingredients, and no more than two meats per pie. So choose wisely from a list of toppings that, in addition to classics like anchovies, red onions, garlic, pepperoni, sausage, and basil, includes capicollo, house-cured Canadian bacon, cotto salami, arugula, jalapeño, and pepperoncini. Heads-up: bacon is "not offered for build your own toppings." If you aren't up to building your own pie, there are 10 classics to choose from, including the signature Apizza Amore: Margherita with capicollo (cured pork shoulder). The signature Amore features a spicy kick offset a bit by the somewhat sweet mozzarella and well-balanced sauce.
It beat out the Margherita at neighboring Ken’s Artisan Pizza, as Apizza Scholls’ version came in at #19 on our list, while Ken’s pie came in at #88. So, while Ken Forkish and chef Alan Maniscalco serve an excellent example, Apizza Scholls gets the title of the housing the best pizza in Portland.
Guide to Portland’s Best Bakeries & Patisseries
(Last updated: 1.21. By Lizzy Caston and Food Dude)
Portland is well-known for great beers, coffee, and quality European style artisan bread, yet we also boast a very large choice of sweet shops, patisseries, chocolate purveyors and chocolatiers. For visitors or locals, here is our guide. Although this list doesn’t include everyone in the Portland area, it does cover many of the more popular spots.
If we’ve missed your favorite bakery, let us know and we’ll investigate, and add them to future updates.
85°C Bakery Cafe
85°C Bakery Cafe is an international chain that first opened in New Taipei in 2004. The bakery has enjoyed great success and locations have spread around the world.
The lineup includes buns from Taiwan, Japan, Denmark and Europe with a mix of sweet and savory options. They claim over 50 different types of pastries are baked fresh every hour, but since the chain has a USA central kitchen in La Brea, CA, I have a feeling some of cakes and whatnot are baked offsite.
I sampled sweet buns, custard tarts and a savory pork bun. Overall everything was okay. The selection is huge, the bread structure is serviceable if a bit doughy, the sweet items not overwhelmingly so, and flavors were okay though not remarkable. While 85°C is an average bakery, included here for the novelty of being in a shopping mall and for its international background it’s fine if you are in the mall and want something sweet. Positives include a large selection they have something for everyone including savory items like garlic cheese bun, ham & cheese, spicy sausage, etc. Finished cakes are very pretty with average prices – most are in the low $30 range. They have a large selection of cheesecake, tiramisu, mousse cakes, black forest, and more. The space is clean and the staff is pleasant and helpful. Prices are very reasonable I paid less than $2.00 for most of my pastries. Finally, if you like old-fashioned egg tarts, you will like the version at 85°C.
- 9753 SW Washington, Square RD #D02Tigard OR 97223 (at Washington Square Mall) Map
- (503) 352-4600
Voted #3 in reader survey 2017 Best Bakeries.
Bakeshop, which opened in early 2012, is owned by Kim Boyce, of the James Beard Award-winning cookbook, Good to the Grain: Baking with Whole-Grain Flours. She worked for years with Nancy Silverton, founder of Pizzeria Mozza, Campanile, and La Brea Bakery. Bakeshop has a growing following for their seasonal whole-grain pastries, cakes, pies, cookies and more. You’ll find their pastries in many of the better coffee houses around town, but go by the little bakery it’s well worth a visit to get their treats still warm from the oven. It’s not always available, but you owe it to yourself to try their quiche if you ever get a chance – it’s the best I’ve ever had rich, creamy yet somehow still light. Bakeshop on my list of the top 5 bakeries in Portland. You’ll find an interview with owners Kim and Thomas Boyce here.
Baker and Spice
A successful bakery in the suburbs-meet-the-city Hillsdale area, Baker and Spice are one of the most popular bakeries in suburbs of SW Portland. The bakery is the ideal union of these two schools: hippy, crunchy, organic and traditional desserts and patisserie. You can munch a toothsome, generously portioned slice of moist and earthy buckwheat banana bread for breakfast and follow it up with a mini lemon curd tart, or perhaps a flakey almond or chocolate croissant. If sweets aren’t your bag, you can choose from a number of savory bread puddings, galettes or croissants, as well as a selection of soups, salads, “grab-and-go” sandwiches and more, all of which are above average in quality. You can read our extensive write-up of the bakery here. They have also spun off The Cakery cake shop just a few doors down from the main bakery. I’m addicted to the cookies and the Irish Whiskey Cake (only available around St. Patrick’s Day), but the coffee cake is a huge seller. But whether they’re satisfying your craving for sweet or savory, the bakery incorporates top-notch imported and seasonal ingredients from local farms and producers into their goods. Their commitment to sustainable and quality ingredients is reflected in the simple, down-to-earth charm of the bakery’s interior. Designed and built with mostly recycled and renewable materials by Richardson’s husband and business partner, Matt, there are eight small tables, a 10-12 seat community table and large windows that ample daylight as you nibble, read the paper, and covet your neighbor’s selections after your own have sadly disappeared. Beware, during peak hours it can be noisy and difficult to get a table.
Crema Coffee & Bakery
This café/bakery is almost always busy. It’s gone through a few changes over the years but continues to provide a bevy of house-made baked goods. It’s a large, bright and cavernous space that can also be painfully loud at times, but no matter. When the weather is fine, large garage doors open to the street, reminding Portlanders why we put up with 6 months worth of gray and rain each year. Expect scones, croissants and other breakfast type pastries, alongside cheddar corn biscuits, bread puddings, and very popular chocolate bread. They have recently opened a second branch closer in, so they are even easier to get to from downtown.
- 2728 Southeast Ankeny Street, Portland OR. 97214 Map
- 390 NE Couch, Portland OR. 97232 Map
- (503) 234-0206
Decadent Creations Bakery – Hillsboro
You may have seen Decadent Creations at Beaverton Farmers Market. It opened in 2010 and quickly gained a following for their focus on local, natural ingredients. But it was owner Mindy Simmons’ win of a 2015 episode of the television show Chopped that brought them the most attention (season 23, episode 5). She won the ‘Chocolate Rush!’ episode in which she prepared a three-course meal, working chocolate into every dish. Since then the bakery which specializes in scratch-made goods has thrived. It’s in an old restored house on the edge of the downtown core. The interior is bright and open with plenty of seating both up and downstairs. Even better, there are lots of picnic tables outside for warm days. This is not a bread bakery. The focus here is on cakes, cookies, pastries, and a few pies as well as a small selection of breakfast sandwiches. I’m a sucker for anything with lemon curd and their scone, layered with a liberal dollop makes my knees weak. The same goes for the “decadent bar”. I like to get off the train at Cornell road and walk to the bakery and I frequently get something for the walk back. On a rare sunny day, the bar kept nagging me, and the bag was feeling heavy, so I decided it would be silly to wait for after dinner. As the flavors exploded across my palate I sat on the nearest bench and closed my eyes, overwhelmed with memories of my grandmother’s pastries from so long ago – coconut, almonds, dark chocolate, and salted caramel.
The breakfast sandwiches are as good as any I’ve had in Portland. Two types, one with a potato roll and another with a savory biscuit which manages to be moist and friable, yet holds together. My favorite is the Cowboy with crispy bacon, egg, roasted poblano and good aioli. Is it worth the drive from Portland? I’d say yes. Even better, take the train. Wander around the quaint old Hillsboro downtown. Swing by the bakery, explore the town – don’t miss the hobby shop that will make you flashback to your childhood.
- 171 NE 3rd Ave, Hillsboro, OR. 97124 Map
- You’ll also find them at Beaverton Farmers Market on Saturday mornings. Map
- (503) 430-7619
Fleur De Lis Bakery and Cafe
Fleur De Lis bakery is in the old Hollywood Library building at NE 40th and Hancock, which retains its library roots in the architecture of the building. Tall floor to ceiling windows allows light to spill into the room. Coffee and coffee drinks are available, all Stumptown blends. Owner Greg Mistell specializes in artisan French bread and pastries, of which there is a large selection: airy little apple puffs, flavorful rhubarb tarts, wonderful scones – may be the best in town – are available every day. For almond lovers, the almond ring is a winner, exactly the way it should taste on a perfect crust. The croissants are flaky, light, and buttery without being oily, unmistakably authentic. The pain au chocolat has a good amount of excellent bittersweet chocolate running through it. One of these and a cup of coffee and I’m set for the morning. Other notable offerings: walnut pecan rolls, cinnamon rolls, pecan coffee cake, apple mazurka, blueberry scones, orange-currant scones, banana-walnut scones. Not only is this an excellent bakery, but they have breakfast and lunch items such as pancakes, omelets, egg sandwiches, salads, sandwiches, etc. There is plenty of space to spread out – family-friendly and a patio out front.
Grand Central Bakery
#6 in Best Bakeries 2017. Though Grand Central Bakery has its roots in Seattle, the first Portland branch opened way back in 1993. Since then, they have slowly expanded to seven branches, all featuring local and sustainable ingredients. The bakery has a wide selection of bread: sesame currant loaf, como, ciabatta, levain, etc. Grand Central also has a large number of pastries, pretty much what you would expect to find, and they draw a large lunch crowd with a selection of made to order sandwiches and salads. Of course, you can get a variety of espresso drinks too. Also popular are their frozen U-Bake products – pie dough, pizza dough, puff pastry, and pies.
Grano Bakery & Market
Grano Bakery and Market is located in downtown Oregon City. After a recent rave in the Oregonian, we decided to drive out and pay them a visit. The bakery is easy to find and offers easy parking. The bakery is known for bread, so we bought two loaves, brioche, and a spelt flour loaf. At the same time, we bought several types of dessert bread, and a white nectarine polenta cake, and a chocolate rye hazelnut cookie.
We thought everything was just fine, but not up to the raves in the O. Their strength is definitely the bread. The brioche was light and airy, with just a slight sweetness. The spelt was great, dense but moist, ready for the dinner table.
Coffee, as seems to be true for many of the bakeries we’ve visited, was awful – I threw mine away.
If you are in the area, definitely give Grano Bakery a try, but I wouldn’t drive all the way to Oregon City for it.
Helen Bernhard Bakery
Helen Bernhard is a Portland institution. In a city with Parisian quality patisserie and James Beard award-winning artisan bakeries, sometimes you just want a good old-fashioned American Bakery. Helen Bernhard will take you back in time, to the kind of bakery with a scuffled Formica floor, a take a ticket number system for customers, cakes, cookies by the dozen, and even that antiquated, “ladies who lunch” classic: petite fours. We keep coming back to Helen Bernhard’s because after being in business since 1924, they’ve perfected their craft. Bernhard’s also makes bread daily from thin-sliced white for canapés, to classic raisin bread. A go-to for custom birthday and other cakes – always moist, light, perfect using real buttercream, vanilla, and sugar.
Ken’s Artisan Bakery
#2 in Best Bakeries 2017. Ken Forkish opened Ken’s Artisan Bakery in 2001 to accolades from Travel + Leisure, The Los Angeles Times and more. Known mostly for their artisan bread, Ken’s also makes a variety of pastries. Expect French traditional selections like croissants, cannelés, brightly colored macarons, and seasonal fruit tarts. American-style baked goods include pound cakes, Valrhona chocolate chip cookies, and flaky, sweet, orange Morning Buns. This café is a popular spot on bustling NW 21st. Expect long lines and hectic service during the morning rush and especially on the weekends. However, hit it on an off time and have a moment of relaxation with a cup of coffee and a pastry. Ken’s has recently started offering pastries along with pizza at Trifecta Annex in Pine Street Market, SW/Downtown. In 2012, Ken wrote Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza for which he won a James Beard Foundation award. It remains Amazon’s #1 in the bread baking category. Want more? Try Ken’s Artisan Pizza, which is consistently voted one of the best in Portland by our readers.
- Artisan Bakery: 338 NW 21st Ave, Portland. Map (503) 248-2202
- Trifecta Tavern: 726 SE 6th Ave, Portland, OR 97214 (503) 841-6675 Map
- Trifecta Annex: 126 SW 2nd Ave, Portland, OR 97204 Map (503) 841-6675
Jinju Patisserie, new for 2019, is one of the best dessert stops in Portland. Everything from the little chocolates to the desserts are flooding Instagram with breathless descriptions. This is well deserved their creations are gorgeous. I happened to review Jinju just after I finished the La Rose review, so had an easy time comparing my top choices for the best patisserie. I don’t remember ever seeing such beautiful pastries in the past, and if you show up to a gathering with a box of these you’ll be serenaded with ooh’s and aah’s. One in particular, a peanut butter chocolate bar, stopped me in my tracks, and I leaned against a wall while I finished it. The brownies were very good as were the macarons and the six-layered chocolate mousse cake. The jewel-like bon-bons are a must try and reasonably priced. Be sure to pick some up.
My only complaint about JinJu is everything is incredibly sweet. Yes, I know this is pastry, but it is over the top for my palate. Still, I’ll be back when I’m in the area.
- 4063 North Williams Ave., Portland, OR. 97227 Map
- (503) 838-7728
- Be warned – closed Tues – Wed.
La Rose Patisserie
As I’ve said before, I’ve considered adding the line to bakery reviews, “are the pastries as good as they look?” This is the first time not only can I say yes but to most of them I’ll say the flavor combinations are frequently even better than you expect.
Chef Dan calls La Rose a “modern pastry shop.” Outside of a few standards like delicate almond croissants ($4.50), Grolet’s influence shows in the carefully airbrushed pastries and jewel-like colors. A truly enthusiastic, happy baker, she uses flour, butter, and purees imported from France, matcha from Japan and durian from Thailand. Gorgeous cakes are her specialty, one encrusted six-tier version runs $3,000, but fear not, her more standard cakes are $60 and up, though the price tag on the custom ones is high enough to stop your heart many start at $150.
There are a few things that make La Rose stand out from other bakeries. One is the balance of flavors. Take, for example, the tiramisu. We’ve all had it in restaurants usually, it has too much alcohol, too much espresso or is teeth-shatteringly sweet. Not so the La Rose version. The dance between flavors is perfect in every bite ($5.99). Secondly, nothing is overly sweet. Chef Dan mentioned several times that she always uses less sugar than normal for everything including the caramel which I find enhances rather than distracts from the overall flavors. You can read our (updated) full review here.
#5 in Best Bakeries 2017. When you specialize in pies you’d better be Blue Ribbon State Fair worthy. Loretta Jean’s pulls through, with great pies – flaky crusts and tender, never too cloying sweet fillings. Pies are often seasonal: Strawberry in late spring, Blackberry in summer, S’mores Pie in winter. Other pies rotate on the menu from a textbook traditional pecan and coconut cream to a fancy pear strudel and salted honey pie. The Division Street location also acts as a breakfast-lunch spot with a tight menu of biscuits such as biscuits Benedict or biscuit egg sandwiches, while lunch offers homemade soups, salads, and sandwiches. The atmosphere is a flashback to cozy cafés, comfortable alone or with a friend. On a recent warm weekend evening, the cafe was packed with happy people. Don’t miss the pies in the cooler behind the register.
The downtown location also serves coffee and espresso drinks out of a tiny, but charming storefront.
- SE Portland: 3402 SE Division St, Portland, OR 97202 Map (503) 235-3119
- Downtown: 600 SW Pine St., Portland 97205 Map (503) 224-9236
- PSU Park Blocks Farmers Market (Saturdays Nov-Feb 9 am to 2 pm, 8:30 am to 2:00 pm Saturdays (March-Oct) Map
Little T American Baker
Reader’s Choice #1 in 2017. Little T quickly gained a legion of fans for their French baguette and other bread, and many people consider the best bakery in Portland. Though they have a comfortable seating area, the selection of pastries is usually limited to ten or so, but the focus shows in the food. The selections are flawless and sell out quickly, so get there reasonably early. Sometimes I get up early on Sunday morning and drive over just to beat the crowds and quietly indulge it still warm baked goods. I’ve been known to eat an entire mini-baguette in a sitting, and their toffee cookies call to me like a siren on the rocks. Just get over there and try them for yourself. In my opinion, Little T is easily one of Portland’s best bakeries.
A recent post on the Lovejoy Bakers Blog read, “Light, Airy, Buttery, Goodness.” Yep, that pretty much sums it up. Baked in the Viennoiserie style, this means baked goods here are in the classic patisserie tradition of feather-light croissants, creamy éclairs, and a very addictive hazelnut caramel tart. Scones are textbook British with the addition of things like crystallized ginger or dates. American treats include rich moist coffee cakes, muffins, and Walnut Cinnamon Gooey-Buns. This is also a full-service café serving breakfast and lunch alongside espresso and coffee.
- Pearl District: 939 NW 10th Avenue, Portland 97209 Map
- Northwest: 33 NW 23rd Pl, Portland OR 97210 Map
New Cascadia Traditional
This is a completely gluten-free bakery offering bread, pastries, and cookies. New Cascadia sells at the Portland Farmers Markets, but they also have a new storefront café near SE Hawthorne with coffee, tea, and other beverages. Cookies include peanut butter chocolate, ginger lemon, and a vegan chocolate chip version. Pastries include things like fruit pies, cinnamon rolls, cupcakes and brownies. Whole cakes are available by special order.
You’ll know you are there by the odor of baking pastry. “Founded by Owner/Pâtissier Marius Pop, Nuvrei is a pâtisserie in Portland’s Pearl District, known for skill, sophistication, and innovation. Marius Pop worked under François Payard in New York before returning to Portland to open his own shop. Trained in French techniques, Pop uses classic pastry as a platform for modern experimentation and creativity. Nuvrei uses the highest quality ingredients in all of their products, each made carefully by hand.” Nuvrei sells wholesale to many of Portland’s coffee houses and cafés, so you might already be familiar with their brioches, chocolate chew cookies, and croissants. Yet, Nuvrei also has a storefront located in the Pearl District, with a macaron store downstairs. Orders can be placed, including special orders for cakes by calling ahead. Look for the macaron bakery hidden below street level on NW 10th st. Their products are also available at many Portland coffeehouses.
I’d heard rave reviews about the Japanese bakery, Oyatsupan, and made the treck to Beaverton with great expectations. They specialize in “oyatsu pan” bread you see in most of the Asian markets around town – soft, silky loaves that are baked in a pan. I always pick up a loaf to munch on over the next few days.
The Oyatsupan space is bright and airy, one wall lined with bins of pastries that remind me of a 50’s automat – wander down the row with a pair of tongs and a tray, oohing and aahing over the cute little pastries. You’ll find all kinds: mini chocolate croissants, puff pastry, red bean rolls, cinnamon rolls and more. There is also a refrigerated section for more perishable items and a selection of savory pastries like a terrific jalapeno bread.
It’s a fun experience to wander down the row of pastries, and if you want to take photos for your Instagram feed, this is the place. Service is great, and the whole place has a friendly, family atmosphere. A musician is frequently playing in the corner. Oyatsupan has a small selection of sandwiches, but I tried the hotdog, which was interesting – made with a pastry bun with a glaze of mustard which is baked on. Prices are a bit higher than you may be used to about $2.50 and up, but they are worth it. The only negative I can come up with is the coffee – it’s not very good.
The bakery is easily worth the drive to Beaverton, especially if you are heading that way. Your kids will love it. You can read our full review of Oyatsupan here.
A Portland dining institution, Papa Haydn are full restaurants, but they are best known for their huge selection of desserts. Desserts are available for carryout and are often from the ooey-gooey chocolate and dairy-rich school of pastries, but hey there’s nothing wrong with that. They often look like something you’d expect to see on the British Baking Show. Expect a large selection of New York-style cheesecakes, panna cotta, and crème brulee alongside Dobos torte, Cassata cake, and a variety of cream and fruit pies. Whole cakes are available for order with 24 hours advanced notice, and they do offer an extensive custom wedding cake service. One warning, both locations are extremely popular – be prepared to wait for a table.
- SE Portland: 5829 SE Milwaukie Ave, Portland OR. 97202 Map
- (503) 232-9440
- NW Portland: 701 NW 23rd Ave, Portland OR. 97210 Map
- (503) 228-7317
Piece of Cake Bakery
This bakery in the Sellwood neighborhood runs the gamut from elaborate tiered fantasy wedding and other cakes, to basic desserts, cookies, and other treats. Cakes come in a huge amount of types and flavor combinations. These include standards such as carrot, lemon poppy seed, and Devil’s Food, alongside oatmeal cake, apple rum, berry, and chocolate peanut butter. They even provide options such as sugar-free, vegan, and gluten-free. You name it, they can probably make it. Living up to their namesake, Piece of Cake has all of their cakes for sale by the slice, while whole cakes come to order in several sizes. Pies include fruit versions as well as a signature Key Lime. Cupcakes, brownies, and tiramisu round out the offerings. This is not a place to visit if you are claustrophobic – it is jammed from counter to ceiling with sample cakes, cake decorations and other bakery accouterments such as bride and groom toppings, ribbons and boxes. They do wedding cakes and custom orders, of course.
Pix is the Parisian princess of the Portland sweet shops, showing up in international guidebooks and is a de facto stop for many visiting guests and locals alike. Part quirky “date” bar serving champagne and other cocktails, part daytime cafe with the usual fixings, and part dessert shop, the funky French thrift store decor and late-night hours only add to the vibe. Yet, Pix is also a serious patisserie and chocolatier featuring classic small pastry offerings such as Dobos torte, Gateau Opera, Macarons, and various creative creams, cakes and tarts. Their signature Amelie once won the Patis France Chocolate Competition. It is made with orange vanilla crème brûlée atop a glazed chocolate mousse, caramelized hazelnuts, praline crisp, and Cointreau génoise. Chocolates include house soaked kir cherries covered in dark chocolate and a variety of infused, stuffed and flavored selections they also make their own ice-creams. Pix has won many awards for having one of the best wine lists in the nation, and the best Champagne and Sparkling Wine List in the World… and the staff is knowledgeable about many selections. Look for special events such as their prix fixe dessert dim sum, spirit and dessert pairings, or kitschy movie nights.
La Provence & Petite Provence Boulangerie and Patisserie
La Provence has three formidably sized locations in the Portland area, and one in the Dalles, making them more Grande Provence than Petite. And even though this self-proclaimed boulangerie and patisserie have an extensive menu more suited to a restaurant, including sandwiches, soups, salads, and full breakfast, they do indeed offer a huge selection of pastries. Look for French favorites such as croissants, pain aux raisins, and palmiers alongside more Yankee sweets such as Bear Claws, fruit turnovers and coffee cakes. Dessert pastries are indeed quite Gallic though, including Chocolate Mousse, Strawberry Charlotte, and a classic apple and salted butter caramel Tart Tatin. Custom catering orders and wedding cakes are also available.
- 15964 SW Boones Ferry Road, Lake Oswego, OR 9703 5 Map (503) 635 4533
- 1824 NE Alberta St, Portland, OR 97211 Map (503) 284-6564
- 4834 SE Division, Portland, OR 97206 Map (503) 233-1121
- 937 NE Orenco Station Loop, Hillsboro, OR 97124 Map (503) 747-3667
- 15151 SW Barrows Rd #153, Beaverton, OR 97007 Map (971) 246-8627
Random Order Coffeehouse and Bakery
Random Order is a neighborhood café that makes cakes, pies, and other baked goods, but also sources from bakeries such as the Pearl Bakery. Yet when it comes to house-made pies, this is where Random Order really shines. Expect a dozen or so choices on any given day, including Banana Rum cream pie, Vanilla Apple Salted Caramel, or Oregon Cherry. Random Order Coffeehouse & Bakery has a full liquor license and is open till around 11 pm Thurs – Sat, making it a perfect stop for an end of the evening Spanish Coffee and a slice of Chocolate Cream pie, or a warm-up with a glass of champagne and a slice of Marion Berry pie before a night on the town. Pieces are available by the slice, or whole pies are available upon special order. Contact them for details, and be sure to reserve in advance for major holidays.
Soro Soro Coffee & Dessert
While I can appreciate cute desserts, what is most important to me is the taste. Soro Soro, the new Korean bakery on 22nd and SE Burnside has very cute products which have catapulted them into the spotlight. But how do they taste? The coffee is just fine – a rarity in bakeries – though I wish they had a traditional cappuccino. Soro Soro uses Stumptown for espresso drinks and they have a selection of both hot and cold tea. But the pastries are a mixed bag. All of them are pretty adorable, but on our first visit which was a Saturday, most were just average not that this is a bad thing. But on a later weekday visit everything was much better so we added Soro Soro to this list. Order your food and find a table, but keep your eye on the counter – your food will be waiting for you when it is ready. A plus: everything is on a tray with some little cream puffs to make you smile.
Of all the offerings, and we managed to consume eight of them in a sitting, the best were the cheesecakes and a peanut butter crumble. Those are better than you find in most bakeries. Overall, the space is great, with room to sit and a nice communal vibe, the service is excellent, and the pastries are just fine. I’d go again if I were in the area.
St Honoré Boulangerie
#4 in Reader’s Choice Best Bakeries 2017. A quintessential Parisian style cafe/bakery/patisserie, or at least an American fantasy version of one. We’ll let you be the judge of St. Honoré’s quality and authenticity, but feel free to read our hotly debated review from 2007. However, on my last few visits, I thought the food has improved across the board.
A variety of croissants, brioche, and other classic French sweet breads share space with tarts, custard flavored Canelet, and Chouquettes – sugary, puffy baked pastry balls made from buttery pate á choux dough. Desserts include several French classics such as Eclairs, Napoleons, fruit and pastry cream-filled Mille Fleurs, and the like. A great selection of sandwiches and salads are also available, making this a great place to end a hike in Forest Park, or from the second location, stroll around SE Division. Both are close to Salt & Straw – why not throw the diet out the window and truly go for it!
- NW Portland: 2335 NW Thurman St, Portland, OR 97210 Map (503) 445-4342
- SE Division: 3333 SE Division St, Portland, OR 97202 Map (971) 279-4433
- Lake Oswego: 315 1st St, Lake Oswego, OR 97034 Map (503) 445-1379
- Downtown: 501 SW Broadway St., Portland, OR 97205 Map (503) 954-3049
Sweetpea Baking Co.
100% vegan, Sweetpea offers standard bakery fare, sans animal products, including cakes, cupcakes, cookies and other pastries. Boston Cream Pie, Banana Peanut Butter, Chocolate Decadence, Lemon Chiffon are but a few of the flavors. They can make cakes, gluten-free in many cases, and can make some baked goods soy-free as well. Custom orders, including wedding cakes, are available. The storefront is also a café offering soups, sandwiches and coffee/espresso beverages.
Lizzy writes about the types of food she likes to cook the most simple dishes based on the freshest ingredients and gently coaxed to bring out their best qualities. Things like roast chicken with crackling skin, meat stews, all kinds of soups, and anything on toast. You know, peasant food like your French/Southern/Thai/Lebanese Mother might make.
In her past she held many a food service job, from a high-end traditional Japanese restaurant to a grease-pit diner off of Interstate 5. And she claims to still have nasty case of espresso wrist from the 10 billion lattes she made during her barista years.
Lizzy has an educational background that includes food sciences and politics, and has been a past writer for both cultural and academic publications. She takes a big picture view of the role that all things gastronomic are having in shaping the economy, culture, identity, and ever changing food scene both here and elsewhere. She believes Portland is at a pivotal and creative time food wise, and is constantly amazed and surprised at the bounty our city has to offer.
Best Overall: Lodge Pre-Seasoned Cast Iron Baking Pan With Loop Handles
Versatile use for oven, stove, or open fire
Cast iron has a lot of advantages when it comes to cooking pizza. It retains heat well and is nearly indestructible, so you don’t need to treat it gently. It comes pre-seasoned so you can use it right away, but with continued use and additional seasoning, it achieves a very nonstick surface. The pan can handle high heat, so besides using this in the oven or on a grill, you can use it on the stovetop or even on a campfire.
Besides using this for pizza, you can use it on the stove to cook bacon, pancakes, burgers, steaks, or just about everything you’d use a cast iron frying pan for, and it’s also good for heating tortillas. In the oven, you can use it for roasting meat or vegetables, or for baking bread. Loop handles make it easy to handle this pan, even when you’re wearing oven mitts. Made in the USA, this 14-inch pan has so many uses, you’ll wonder why you didn’t buy one before.
"The material is also quite durable, which means this pan should last for decades unless it’s severely mistreated." — Donna Currie, Product Tester
makes 1 pie (about 6 ) Servings
Place a rack in lower third of oven and preheat to 525° or as high as oven will go.
Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20–30 minutes.
How would you rate Classic Mozzarella Grandma Pie?
I only let the dough rise in the fridge for 4 hours and it worked out great! Topped with shaved asparagus, mushroom and red onion. Yum!
This is my go-to pizza recipe. I've made it several times, and it has worked out really well each time. I line my baking pan with a silicone sheet, and I use just enough olive oil to cover the silicone sheet in a thin layer (much less than the recipe calls for). I know my oven well (it runs hot) so I don't have problems with burning like some of the other reviewers have mentioned.
Who posted this untested disaster? A thin crust pizza at 525 for 20-30 minutes? You might as well throw your ingredients directly into a bonfire. After hauling out a blackened "pizza" after 20 minutes (we'll just do it on the "short" side we hazarded), we revealed the source to our friends we had meant to make dinner for and they said "Oh, the Bon Appetit Grandma Pie? We created charcoal with that one too, you should have told us." Iɽ recommend putting this in for 8 minutes and checking frequently if not cooked enough by then. Or go with a recipe that someone actually worked out in a test kitchen.
This came out a lot closer to a Detroit style pie than I was expecting! The sauce is absolutely phenomenal, don't skip the anchovy, we devoured it! The crust worked out great, it does call for an unholy amount of olive oil in the pan, but it seemed to work out. I would put it in for 20 min next time, not 25, even though my oven only goes to 500. It was great, will be making again this weekend!
Used this to make Detroit-sytle pizza in a bluesteel pan. Given the common origin, focaccia, it makes total sense. It makes 2, 10" by 14" pizzas and comes out perfect with a crispy bottom, a lacy cheese crust, and fluffy interior. My fiance grew up just outside Detroit, and grew up on Buddy's pizza, and raves about it. Only change from the recipe is that it requires more cheese but a simple change for a second recipe from this original. Have also tried it by the original and it was great but ended up with some oil overflow like other recipes noted.
This pizza was a hit with my entire family! No issues whatsoever. Loved this Detroit-ish style pie. As a young adult, this will enter my repertory of recipes for the rest of my life.
This came out very well! I would not that it takes some time to get the dough stretched out to the size of the pan, so add an extra 20 minutes or so. You need to stretch, then wait, then repeat a few times. I would also cook on top of a baking stone next time to get the bottom even more browned. But a delicious result in general, can't wait to eat the leftovers!
I’ve made this recipe more than any pizza recipe I’ve tried. One of my favorites! Dough always comes out fantastic. Note: I use a Lloyd Grandma Style pizza pan and bake on top of a Baking Steel. Love this recipe!
Clarkston Michigan - (Detroit Style Pizza Zone)
The key to this one is testing your oven. I found that placing the pan over another metal pizza sheet worked best for me, the crust didn’t come out burnt. I opted for adding more cheese and less olive oil on top.
I cut the time by 5 min and the bottom still came out hard as a rock/overly browned. I used a pre-made dough so maybe that’s the reason but still, 25 min in an oven that hot seems like a bit much.
Tried to shortcut using WFoods premade dough. Ended up tough and the crust over browned. If i try again it will be with the recommended dough. Flavor good otherwise
Liked the general recipe, but way too much oil (Half a cup) in the pan. Oil ended up bubbling out of the pan into the bottom of my oven! Had smoke rolling through my house and eventually took it out and turned off my oven. Thankfully no fire. Then I tried waiting for oven to cool and washed the bottom. I turned my oven back on and put a piece of tin foil underneath to prevent and more oil dripping. This meant the bottom was shielded by the tin foil and as I was only half way through baking, as well as having to take it out, the bottom ended up not crisping up completely, and instead was slightly crisp with a lot of oil absorbed in. Perhaps if the oil didn’t drip out it would have cooked correctly, but this is a major flaw! Next time I will reduce oil in pan to at least 1/4 cup rather than 1/2 or maybe even less. Other parts of the pizza cooked and tasted great though.
Family did not like it!! Followed the recipe, did not change anything. Dough was easy to make and handle, it took about 8 min with stand mixer to knead properly. Way too much oil (1/2 cup) on pan -- yes the oil makes the dough crisp up, but it also absorbs the oil and makes the pizza very heavy and unpleasant. We used good olive oil too, and fresh mozzarella. Sauce was bland, even with anchovies, garlic & basil. Might be better with 1/4 cup or less oil in the pan, no oil in the sauce, and a more flavorful sauce.
Where to Find the Best Pizza in Portland - Recipes
Switch Galaxy Ultra is a fast-paced, reflex-based arcade challenge where you must weave your way across the galaxy in story mode, avoiding enemies.
Dr. Luigi is a new twist on the classic virus-popping puzzle game.
Beer Co. Revives Ancient Recipe beer AP Tapping a recipe enshrined in ancient Egyptian hieroglyphics, Kirin Brewery Co., Japan's second biggest.
The Bush girls: "They are cute and dress like college girls. Flirty," says Kit. The Kerry girls: "They are a bit more sophisticated than the.
Tom Cruise Learns From The Best Hollywood's biggest star Tom Cruise acts opposite Jamie Foxx in the new film "Collateral." It's the latest.
Consumer Correspondent Susan Koeppen CBS/The Early Show Use them or lose them - that's always been the basic advice of frequent flyer.
What are the best hospitals in the country, and where are the best specialists? Those questions are answered every year by the editors of U.S.
Best Bets For Bargains In '09 There could be bargains aplenty to be had next year, in many major areas, and our "Saturday Bargainista" could.
How to Bake Your Pizza
This dough can be used as a pretty generic pizza dough – so you can use it with any pizza recipe you want. (I’ve included some of my favorites below!!) If using another recipe, you can just follow the instructions from that recipe.
But if you want to just bake a basic pizza, topped with your toppings, this is how you would do it.
- Preheat the oven as hot as your oven will go. This will normally be between 450ºF and 500ºF. If your oven is not clean, it may smoke if you get it all the way up to 500ºF, so you may need to turn it down to 450ºF. If you are using a pizza stone, I like to heat the oven for at least 30 minutes. If you aren’t, then just heating it up to your desired temperature will work.
- While the oven is preheating, take one of your pizza dough balls and stretch it or roll it out. I go as big as my pizza stone, so about 14-16″ in diameter. Like I mentioned above, I like to use parchment paper, because it makes transferring the dough to the oven so much easier.
- Spread the dough with your desired toppings.
- Transfer the pizza to the preheated oven and bake until the crust is brown and the cheese is melted. This is usually about 10 minutes for me, but keep an eye on it, because the thickness of your dough, the temperature of your oven, and the amount of toppings on your pizza can all change this.
- Remove from the oven and slice into pieces.
**Note: some people like to bake the crust without toppings for a few minutes first, then remove and top before returning the pizza to the oven. If you like an extra crispy crust, this is what you’ll want to do.
BEGINNING MEMORIAL DAY WEEKEND
WHOLE WHEAT HAMBURGER/HOTDOG ROLLS!
Available Every Weekend All Summer
Thurday, May 6th BLACK OLIVE GARLIC
Friday, May 7th FRENCH CHOCOLATE CHERRY
Friday, May 14th SUNDRIED TOMATO FETA BASIL
Tuesday, May 18th JALAPENO CORN/CHEDDAR
Friday, May 21st GREEK OLIVE FETA & BASIL
Friday, May 28th TOMATO BASIL MOZZARELLA
A Big Sky Gift Certificate is the perfect gift for Mother's Day - May 9th
Know Before You Go
Please make your shopping trip safer, healthier and more convenient for everyone by keeping the following guidelines in mind:
- Masks or face coverings are required to enter the market
- Leave pets at home (service animals are welcome)
- Maintain 6 feet of physical distance at all times
- If you are sick or have been in contact with a sick person, please stay home
- Please read our health and safety plan for details on how we’re keeping our customers, vendors, and community safe.
The Dough | Wewalka
Experience the exquisite European taste of bakery style creations, right in your own kitchen. Wewalka refrigerated dough products are now available right here in the USA to help you quickly and easily prepare inspired recipes with perfect results.
Traditional European Recipes
Prepared in the classic tradition using recipes perfected over time, Wewalka incorporates authentic European taste into each of our specialty doughs. From pizza dough inspired by the trattorias in Naples to the flaky croissants baked in Parisian cafes’ to the delicious pastries prepared in Austrian bakeries, Wewalka brings you the true taste of the old country.
This commitment to traditional baking is why 8 out of 10 U.S. consumers prefer Wewalka over their current refrigerated dough brand*. Taste for yourself, and see the difference the right dough can make.
Highest Quality Ingredients
There are no shortcuts. Premium ingredients combined with the highest standards ensure the best baking results. All of Wewalka’s dough products are carefully prepared to provide superior taste and a tantalizing presentation.
Impressive Results Every Time
Great food punctuates every occasion. Whether you are baking for yourself, your kids or that special someone, Wewalka helps you create delicious mealtime memories.
So show the people in your life how you really feel. Bake up those appetizers, serve up that entrée, and celebrate with pastry. Wewalka wants to help you bring friends and family together while warming up your love for baking.
We offer recipes that are hand-crafted by our chef
We make it fresh. You bake it to perfection.
Classic recipes served on our original crust that made us famous.
Sophisticated recipes with gourmet toppings, served on our crispy thin crust.
For big appetites! Hearty recipes and two layers of our original crust. It's loaded with toppings.
Keto friendly! Make your favorite pizza crustless. Microwavable on the go.