Great food starts with delicious, well-raised ingredients. Whenever possible, we buy from local and sustainable producers. Learn about our Meat Standards and Purchasing Philosophy for ingredients on our Sustainability page.
Shepherd’s Grain & Rogers Foods
Our bread starts with sustainably grown unbleached white flour from Rogers Foods, located in the heart of British Columbia’s wheat country, and with Shepherd’s Grain flour that arrives in a rail car straight from the mill in Spokane, Washington. Owners Karl Kupers and Fred Flemming embrace sustainable agriculture techniques on their wheat farms in the Palouse Hills of Eastern Washington. Crop rotation and other no-till growing methods help regenerate the soil and minimize erosion, ensuring healthy land for generations to come. Inspired by the health of their soil and economic success of selling wheat grown responsibly, Karl & Fred have recruited 41 of their neighbors to join them in a cooperative. Their farms are all Food Alliance certified.
Camas Country Mill
On his family’s third generation Willamette Valley farm, Tom Hunton grows and mills artisan grain into nutritious, flavorful flours designed for baking. We use Camas Country Mills’ hard red spring wheat, rye and spelt flour in many of our whole-grain hearth breads as well as our Goldendale Wheat sandwich loaf and some of our pastries. “You can really taste the freshness,” head baker Mel Darbyshire says. “It has that extra sweetness, and it’s more buttery.”
The local demand for better butter inspired Larsen’s Creamery in Clackamas, Oregon to develop one of the country’s best butters. Made from rBST-free milk produced by grass-fed cows in Western Oregon, Cremerie Classique boasts a high butterfat content and rich cultured flavor that makes it ideal for our flaky croissant, delicious danish, and delicate puff and pie pastry.
Zweifel Farms is located in Seaside, Ore., along the Oregon Coast. The chickens are pasture-raised and roam and forage outdoors for bugs and grass while also being fed natural whole grains. They never receive antibiotics or chemicals to help them grow faster. You’ll notice the difference in the color and taste of the sunny orange yolk on your Portland breakfast sandwiches.
Sky Valley Family Farm
Sky Valley’s pasture-raised eggs come from happy, healthy hens. You’ll recognize these organic eggs, featured in our Seattle breakfast sandwiches, by their beautiful, bright yolks and delicious fresh flavor.
Artie’s Harvest Honey
Artie’s partners with local producers who collect only the purest native honey from the great Pacific Northwest. The honey is raw, never pasteurized, and never ultra-processed, so it’s good for you and good for the bees. You’ll find this delicious local honey in our cafes, our breads and in many of our fruit tart fillings.
Beecher’s Handmade Cheese
Walk up to the windows of Beecher’s shop, situated in Seattle’s landmark Pike Place Market and witness the transformation from premium rBST-free milk to beautiful and delicious artisan cheeses. Kurt Beecher Dammeier sources all his milk from single herd dairies near Seattle for cheese of unmistakable quality.
Portland Creamery, Gothberg Farms
Rhonda Gothberg crafts Award-winning farmstead chevre from a small herd of LaMancha goats in the beautiful Skagit Valley. At Portland Creamery, Liz Alvis makes fresh, creamy hand-crafted cheese from single-origin goat milk at her small creamery in Molalla, Ore.
Since 2004, Oregon Growers has been preserving the bounty of local farms in the Willamette and Hood River valleys. Their fruit jams use less sugar than traditional recipes, allowing the flavor of ripe berries, cherries and stone fruit to shine.
Oregon has a long and justifiably famous berry season. We source these glorious beauties-strawberries, blackberries, Marionberries, raspberries and blueberries-from a variety of local farms. From May through October, you’ll get a taste of one or more of these berries in coffeecake, on a frangipane tart or in a freshly baked pie.
Apples & Pears
The Zielinski family grows some of the best tasting apples and pears on the planet in their Salem, OR orchard. From September through February we follow their harvest and put assorted apples and pears in pies, tarts, coffeecake and in whatever else we can showcase them.
Big “B” Farms & Willamette Valley Fruit
The arrival of the first ruby-red, sweet-tart rhubarb marks the start of our spring pastry specials. Big “B” Farms in Aurora, OR and Willamette Valley Fruit supply us all season long.
We are lucky to live in a climate conducive to growing an abundance of vegetables. Local farms, including Gathering Together Farm, Sauvie Island Organics, Groundwork Organics, Your Kitchen Garden and Deep Roots Farm supply us with salad greens, leaf lettuce, and much of the seasonal produce used in our made-from-scratch soups. You’ll notice that our soups and salads change with the seasons, representing the best of what NW Oregon has to offer.
We’ve worked with Debbie and Rob Arenth since they first opened Fall City Farms two decades ago. You’ll find their exceptional tomatoes, grown in Fall City, Wash., in our Seattle cafes every summer.
Imported Specialty Foods
While working as the sous chef at Portland’s Zefiro restaurant in the early 1990’s Joe Guth was frustrated by the lack of specialty food items available in Portland’s wholesale marketplace. Portland’s burgeoning food scene and Joe’s desire to have access to high quality staples such as olive oil, chocolate, nuts and heirloom beans led him to imagine Provvista. His simple objective – to distribute food products of the best quality at a fair price – has made Provvista a vital vendor for Portland’s favorite restaurants.
Importers and distributors of high-quality ingredients from Greece, Spain, Italy and France and the best local and sustainable products. Established by restaurateur Alexis Bakouros in 1987, this family-owned company fills our pantry with great ingredients and remains devoted to service, integrity and hard work.
Pork, Chicken, Turkey, Bacon
Our Portland turkey is pasture-raised at Champoeg Farm in St. Paul, Ore., using a graze-rest-grow rotational model during the spring and summer growing season. Along with the fresh air and sunshine, the birds are fed a ration of local wheat, oats, alfalfa, soy and corn, as well as minerals and vitamins. They are moved to a new area of pasture every week, providing them fresh forage and lots of space. Thanks to these sustainable growing methods, the meat on your turkey sandwich is rich in flavor and nutrients, all natural and antibiotic-free.
Our Seattle turkey is thoughtfully raised at Diestel Family Ranch with plenty of fresh air and space to roam while given individual care and a wholesome diet. The turkeys are allowed to develop slowly, resulting in a more tender and juicy old-fashioned turkey flavor.
We buy our sustainably raised bacon from the farmers at Beeler’s Pure Pork.
In a glacier-carved valley in Northeast Oregon, Cory Carman and Dave Flynn produce 100% grass-fed beef free of hormones and antibiotics. Close attention to the cattle and the land produces tender, delicious beef. We’re pleased to offer this fantastic product from fourth-generation ranchers committed to the care of their herd and the natural environment.
Preservation Meat Collective
Our Seattle kitchen gets pork sausage, beef top round for Blue Ribbon sandwiches and beef and pork for our scratch-made soups from this sustainable-minded collective that works with a favorite local producer, Pure Country Pork.
The Tao of Tea
Pure leaf teas made with flavor, artistry and soul. A Portland-based company dedicated to sourcing exceptional-tasting pure leaf teas grown sustainably and processed with old-style methods.
Victrola Coffee Roasters & Nossa Familia Coffee
Grand Central sources their beans locally from Victrola Coffee Roasters in Seattle and Nossa Familia Coffee in Portland. They are both passionate vendors dedicated to direct sourcing, sustainable business practices, and most importantly, great coffee and espresso.
Stop by one of our cafes and enjoy a warm, spicy chai! Dragonfly Chai is hand-crafted in Portland, OR using organic, fair-trade teas and spices. You’ll taste the difference that small-batch production and quality ingredients make in every tasty sip.
World Spice Merchants
Inspired by his exposure to global kitchens during his extensive travels around the world, Tony Hill founded World Spice Merchants in 1994. Now it’s Amanda Biell who travels the globe searching for the spices we use to inspire our favorite culinary creations.
Headquartered in Salem, OR, Kettle Foods focuses on “green” and sustainable business practices. They also, happily, make a crunchy, deliciously-addictive chip.
Columbia Gorge Organic
Brothers Ronny and Jimmy Stewart created Columbia Gorge Organic after realizing the juices they were concocting from fruit raised on their family farm were just too good to keep to themselves. Located in Hood River, Oregon, Columbia Gorge Organic has been a leader in sustainable growing practices since 1989.
Our bakers and cooks bring tremendous pride, dedication and skill to their jobs and it shows.