Grand Central Bakery

Portland Locations

Seattle Locations

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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What’s Delicious: 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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More bread, more joy: Angelo Desarno

At the end of the day, the craft of baking great artisan bread is about happiness. Baker Angelo Desarno takes basic ingredients – flour, salt and water – and uses time and fermentation to turn them into loaves of pure joy. Hometown: Scranton, Pa. Years as a baker: 11 Background: Studied graphic design in college, switched to […]

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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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Great Pastry Every Day: Bob Borowieki

Bob Borowieki starts each day ready to bake the best pastry in Portland. With every coffee cake or croissant he pulls from the oven, he finds ways big or small to push his craft forward. So how did a guy with a weakness for classics end up in the kitchen?  “I went to college for ancient history […]

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Artisan Bread 101: Baking

Baking, the final step, 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 comes out sturdy and brick red. Later, on the cooling rack, it ‘sings’ – emitting a chorus of faint crackles […]

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Baker on the rise: Luis Santiago

  Luis Santiago, one of the young bread bakers on our Seattle crew, is mastering the art of artisan bread while saving money for college.  “My uncles work here, and since they always talked about making bread, I thought it sounded fun,” says Santiago, 19. I started dish washing a year and a half ago […]

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Artisan Bread 101: Proofing & Scoring

Proofing – the hours when bread dough rests before going into the oven – is another test of a baker’s skill. It’s a tricky combination of temperature and time; let the formed loaves linger too long, or rush them, and the bread won’t have the proper crumb or size. The last step before baking is scoring – slashing a […]

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Solving the daily puzzle: Bread baker Allie Griff

Bread baker Allie Griff solves the daily puzzle of timing, fermentation and hands on deck as she practices the craft of artisan bread. From Ventura, Calif., this talented bread baker returned to the west coast and a job at Grand Central after attending Johnson & Wales University in Rhode Island. On baking: “Bread is so hands on, […]

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