The goal is to create a place they believe in: less hierarchical and more worker-friendly, with open-book accounting and a democratic economy. Importantly, Cafe Olli is led by a fired-up crew of five veterans who have recommitted to the industry, working as a team of equals without a star chef-a model gaining traction around town. The plan includes handmade pastas, house charcuterie, and a parade of wood oven dishes, smoked chickens to fire-roasted potatoes. Meanwhile, local farm goods will show up everywhere-in pizzas, market salads, and sandwiches on homemade bread (another house passion). Take note: the former pastry chef has a waiting list for custom cakes and cookies at her pandemic-born project, Saint Frances. (Even the owners of Portland’s acclaimed Coquine are customers).Īnother reason for excitement: Cafe Olli’s wood-fired pizzas are from the “holy shit, that’s tasty” school, based on my pies at a recent pop-up. Mornings will feature baked goods from co-owner Siobhan Speirits. One reason for optimism: Cafe Olli, an all-day “handmade everything” cafe coming soon to the former home of Ned Ludd. Who’s going to carry the mantle to support local farmers? Who’s going to get ambitious? Hell, who even wants to work in the business? To-go only, kensartisan.Been fretting over the future of Portland’s food scene? I know I have. Long live the iconic orange zested morning buns, the berry-pocked Oregon croissant, and the goat cheese and leek croissant, all best heated up at home. So count us in on rooting for an institution and friendly neighborhood hangout. But in a sweet move, Forkish sold the business to longtime employees in late 2021. Even the titanic boule bread needed salt recently. The taste of butter mysteriously vanished from the vaunted croissants several years ago, never to return. We still admire Ken's while acknowledging it no longer sets the bar.
Bread and pizza master Ken Forkish brought serious French baking to a sad, squooshy bagel town, paving the way for today's flourishing bread-baking community. This spacious bakery helped jump-start Portland's artisan food culture, way back in 2001. To go or outdoor patio seats, -KB Ken’s Artisan Bakery Consistency has swerved a bit with staffing shortages, but this much is certain: The smoky chocolate chip cookies are epic. Old-fashioned donuts vie for the city's best, with a weekly flavor from cardamon to chocolate glazed with peanuts. Come for dainty cake squares that announce the season, persimmons to huckleberries or crisp waffles, handed over in paper jackets. Next door is the acclaimed Coquine Restaurant. This sweet little chef-driven bakery-market, opened in 2021, has its own morning pastry bar, everything stacked on tall pie plates. , Sat-Sun only, walk-in pastry case or pre-order at -KB James Beard-medaled cookbook author and grain baking pioneer Kim Boyce puts beautiful flour front and center, rouges de Bordeaux to rye, some hand-milled per batch. Instead of cruising ten years in, Bakeshop has recalibrated its formulas and jumped to another league-no longer just Portland's best bakery, but a national gem. And that doesn't count the fresh-picked berry tarts, the seasonal hand pies, the candied coconut muffins, and the killer Basque burnt cheesecake, whole or by the slice. Do you go for a plain croissant, able to hold its own in Paris, or a chocolate one, with its elegant crackle and darkly delicious interior, courtesy of Portland's esteemed Woodblock Chocolate, which makes a custom blend for the shop? But that would mean missing the city's best almond croissant, swaddled in crunch and oozing near-custardy nut paste. If you like the challenge of hard choices, this is your place.
0 kommentar(er)
