Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do – from where we buy ingredients to how we care for our employees and invest in our communities.
As a Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good.
Our Mission: To serve our customers delicious, authentic food made from high-quality local and sustainable ingredients while growing a healthy, values-driven business. Learn more about Grand Central Bakery’s Mission, Vision, Values and our company history in the videos below and on our YouTube channel.
Food, people, customers, community. Our bread, pastries, sandwiches and soups start with the best local and sustainable ingredients. We partner with innovators and small mills to strengthen the local grain economy and shorten the time it takes for grain to get from field to bread.
We hire for passion and shared values, offer competitive wages and excellent benefits, and celebrate and reward hard work with growth and development opportunities.
We work with vendors who are aligned with us in mission and values.
We are proud to be locally owned and operated. Claire Randall, Ben and Piper Davis, Bob Kerr, Gillian Allen-White and Gabrielle Moorhead comprise Grand Central Bakery’s ownership group. Our board of directors meets quarterly and includes Ben Davis, Piper Davis, Claire Randall, Bob Kerr, Gillian Allen-White and Gabrielle Moorhead. They are joined by advisory board members Michelle Lantow, Trever Cartwright and Gregg Johnson.
Our customers share our belief that well-raised ingredients lead to delicious food – and a better food system. Our communities thrive with our involvement, and our profits fuel our mission while creating good jobs, a robust local economy and a sustainable regional food system.
Our history: Delicious, authentic food is in our DNA, going back to Gwen’s roadside farm stand on Lopez Island in the 1960s, where she sold fresh homemade bread, jam and vegetables with a gaggle of young children, two of whom help guide our bakery today. Bassetti later opened a sandwich shop in Seattle’s newly refurbished Grand Central Hotel Building, rechristened it Grand Central Bakery in 1989 and, with those first Como loaves, started an artisan bread revolution. Gwen’s son Ben Davis opened the first Grand Central in Portland in 1993. We celebrate our roots and our continued commitment to delicious food, the very best ingredients and providing value for our customers.