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.
Our hand-crafted artisan breads and pastries are beloved locally and recognized nationally: Named one of 20 Great American Bread Bakeries (Saveur); acclaimed for having the best store-bought pie crust (Seattle Times); listed as one of Portland’s 5 Best Bakeries (Travel & Leisure); and ranked in the top cohort of the national Good Food 100 list for 2019.
As the first Pacific Northwest bakery to become a Certified B Corporation, Grand Central Bakery is part of a global movement of purpose-driven businesses dedicated to social and environmental issues.
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 and 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.
- People. We hire for passion and shared values, offer competitive wages and excellent benefits, and celebrate and reward hard work with growth and development opportunities.
- Customers. We work with vendors who are aligned with us in mission and values to provide our customers the best experience and support a strong local community and healthy food system.
- Community. Neighborhoods thrive with our involvement. Profit fuels our mission to create good jobs, be part of a robust local economy and support a sustainable regional food system.
- 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 the owners as well as advisory board members Michelle Lantow, Trever Cartwright and Gregg Johnson.
- Leadership: Grand Central is a leader in using local grains, working with researchers, millers and growers to bring more whole grains into artisan baking. We are proud to have trained and developed scores of young bakers who went on to their own ventures: Leslie Mackie, Scott Mangold, David Norman, Julie Richardson, Randy George and many others who have further shaped the renaissance of artisan bread in the Pacific Northwest and beyond.
Our founder: Delicious, authentic food is in our DNA. The story starts with founder Gwen Bassetti’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, several of whom would later join her at the bakery. Bassetti opened a sandwich shop in Seattle’s newly refurbished Grand Central Hotel Building in 1972, 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 honor our roots with our continued commitment to delicious food, the very best ingredients and providing warm hospitality and value for our customers.