Greg Mistell

The Baker


Pre-ferments, poolish, lamination, autolyse are all an important part  of our baking arsenal. Produce from friends I made when I was the  manager of the Hollywood Farmers Market, flour that puts protein quality  over quantity, and butter from cows that I could drive out to see if I  had the time, all contribute to the quality of Fleur de Lis .

Our customers are our neighbors. We share our lives and families.

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

Baking isn't something I want to write about it's something I want to  do. There are always baking memories to inspire, there are always  baking smells to take you back to a time when life was simple. I once  met Poilane and toured his cellar bakery in Paris. The heady aroma of  baking , and the rustic simplicity of naturally leavened bread was  unforgettable. A simple sablee offered as a gesture of hospitality  redefined simplicity and flavor. I have spent my life baking. I have no  regrets.

Watch Us At Work

" Sam and I had the privilege of spending a couple of days with Greg Mistell and his amazing team at Fleur De Lis Bakery and Cafe in Portland  Oregon. We were able to capture their bread making process all the way  from fermentation to their rolls being delivered.

------ Zach T. Smith Media Drink

Fleur de Lis Bakery Video