About us

Natural fermentation, Pre-ferments, poolish, lamination, and autolyse are all important parts of our baking methods.  Locally sourced flours, European style butter, French chocolate, local hazelnuts and fresh fruit from orchards nearby Hood River are our raw ingredients. 

Our customers are our neighbors. 

In the winter, looking out the bakery windows watching every flake of snow that falls is hypnotic. In summer, when the big parade passes outside our windows we are children again. 

  For me, there will always be baking memories to inspire, there are always baking smells to take you back to a time when life was simple.  I once met the late Lionel Poilane in his historic  underground cellar bakery in Paris.  The heady aroma of baking, and the rustic simplicity of his naturally leavened bread was unforgettable. A simple butter cookie was offered as a gesture of hospitality. It redefined in me, simplicity and flavor. As many others have done, I have spent my life baking - Still no regrets.    (Updated 12/29/2022)