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. It's nutty and savory, absolutely loaded with butter, and sprinkled with everything seasoning. Don't write off the whole wheat croissant as a lesser, healthy version. The chocolate croissant is one of the city's best, its tangy, bittersweet chocolate center surrounded by airy layers of crisp-edged dough, all laced with a sweet-salty butter flavor. Chocolate crinkle cookies melt in your mouth, berry hand pies are flaky, fruit-filled wonders, and the signature Katie roll still delivers-rolled flaky dough with a brown sugar-cinnamon swirl, punctuated by juicy golden raisins.
Long lines are still a constant, for good reason: pretty much everything pleases. The Portland faithful have turned out for Julie Richardson's baked goods since 1998, when Baker & Spice premiered at the Portland Farmers Market. Think cream-filled chocolate croissant meets an ecstatic eclair. Jinju PatisserieĪnother cult item emerged recently-the pain suisse. , Sat-Sun only, walk-in pastry case or pre-order at -KB 2. 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.
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