2016 - Grand Central Bakery

Grand Central Bakery

Portland Locations

Seattle Locations

Holiday Panettone

When the days get short and the nights cold, we set about baking a finicky, delicate, glorious Italian holiday bread. It’s called Panettone, and you can find it from early December through Christmas Eve at all Grand Central locations as well as Whole Foods in Portland and Seattle and Metropolitan Markets in Seattle. Several days […]

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Seka Hills Olive Oil

Great olive oil makes almost everything taste better. We are thrilled to have found one that’s fruity, peppery, rich and delicious that’s sustainably produced in our region. Besides its incredible flavor, here are a few reasons we love Seka Hills Olive Oil: It’s grown and processed by the Yocha Dehe Wintun Nation in the Capay Valley […]

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Arenth Farms tomatoes

  The Grand Central Bakery BLT starts 26 miles east of Seattle, along the Snoqualmie River, where rows of rangy vines twine upward on strings and fist-sized tomatoes blush an ever-deepening shade of red. Early August marks the start of a long, sweet season at Arenth Farms.  Deb Arenth, hands stained from a morning tying […]

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Right on Time, Perfect BLT returns

Our customers start asking about this sandwich in July, anticipating the arrival of the first ripe local tomatoes. When we get the go-ahead from our friends at Deep Roots Farm and Fall City Farms, it’s time to put the BLT back on our specials menu. Get ready, because Aug. 5th is the day! What is so special […]

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Phelps Farm Blueberries

As a young boy, Marv Phelps said he wanted to figure out how to grow blueberries that weigh a pound each. Now close to 70, Marv hasn’t yet cracked the code on the pounder, but he’s still devoted to blueberries, tending bushes his father planted on the family’s Gresham-area farm in the 1950s. “I do […]

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What’s for Lunch? Great Ingredients

We’re stubborn about some things. Like the fact that we want our food to taste delicious and reflect the seasons. More than that, we insist that the farmers, ranchers and food producers we buy from meet certain standards – growing food and raising livestock in ways that are humane and good for the land. We can’t […]

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Columbia Blossom stone fruit

To taste a Northwest summer, start on a windswept bluff in Mosier, 70 miles up the Columbia River Gorge from Portland. Here, in Jim Reed’s Columbia Blossom Organic Orchards, apricots ripen to a soft blush in June. Waves of rich, juicy stone fruit – nectarines, plums, peaches and more – follow from July into late September. Fruit from these 32 acres […]

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What’s Delicious: Chocolate Croissants

It’s hard to beat a buttery, flaky croissant. But the relatively modern invention of the chocolate croissant is a strong contender. Really it’s just a square of that flaky, buttery dough wrapped around two pieces of dark chocolate. We use 10 Degrees Chocolate, produced with premium Trinitario and Forestero cacao. Then there’s our croissant dough, made with Cremerie Classique European style […]

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Bread Explained: A Dark Crust Adds Extra Flavor

Magic happens when you bake bread in a hearth oven. This final step in making artisan bread is visceral and dramatic. Loaves slide onto the oven’s molten-hot hearth and doors clank shut. Great puffs of steam swirl around inside, giving each loaf a crackling crust. The bread goes into the oven pale and soft and […]

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Artisan Bread 101

Making high-quality artisan bread is a three-day process that requires skill, care and sensitivity, with bakers making subtle adjustments in the moment. Here are the essential steps: Mixing Everything starts in the mix room, where bakers portion out and combine sustainably grown Northwest flour, water, salt and yeast or pre-ferment, as we call the natural […]

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