At Grand Central Bakery, we bake and cook like it’s Earth Day every day! Whenever possible, we buy locally-sourced and sustainably-produced ingredients for our bread, pastries, soups, salads and sandwiches. View the list below to see information about our amazing products from local farms, ranches, dairies and purveyors, or check out our sustainability page to learn more about our Meat Standards and Purchasing Philosophy for ingredients.
Our silos are filled with Shepherd’s Grain flour that arrives in a rail car straight from the mill in Spokane, Washington. Owners Karl Kupers and Fred Flemming embrace sustainable agriculture techniques on their wheat farms in the Palouse Hills of Eastern Washington. Inspired by the health of their soil and economic success of selling wheat grown responsibly, Karl & Fred have recruited 41 of their neighbors to join them in a cooperative. Their farms are all Food Alliance certified.
Camas Country Mill
Thanks to Tom Hunton and a small, committed group of former grass seed growers, bread bakers have an incredible new product. Camas Country Mills’ hard red spring wheat flour, grown and milled in the Willamette Valley, is now a key ingredient in Grand Central’s whole-grain hearth breads. It’s delivered to our bakeries days after milling. “You can really taste the freshness,” says Grand Central’s Seattle head baker Mel Darbyshire. “Flour that’s a month old isn’t a huge deal, but this has that extra sweetness, and it’s more buttery.”
The local demand for better butter inspired Larsen’s Creamery in Clackamas, Oregon to develop one of the country’s best butters. Made from rBST-free milk produced by grass-fed cows in Western Oregon, Cremerie Classique boasts a high butterfat content and rich cultured flavor that makes it ideal for our flaky croissant, delicious danish, and delicate puff and pie pastry.
Champoeg Farm is located in St. Paul, Oregon, along the banks of the Willamette River. The chickens thrive on grass, bugs and other critters that they find to be delicious – roaming freely in beautiful green pastures. You’ll notice the difference in the color and taste of the sunny orange yolk on your Portland breakfast sandwiches.
Terry and Juanita Whetham of Quilceda Farm have been letting their chickens run around the fields eating freely on their Marysville, WA farm. You might say that they rule the roost. Lucky chickens! Lucky us! You’ll recognize their natural, cage-free and organic eggs in Seattle’s breakfast sandwiches by their beautiful, bright yolks and delicious fresh flavor.
Oregon Growers and Shippers
Beekeepers for Oregon Growers and Shippers collect honey from Hood River Valley wildflowers. The bees pollinate clover, chokecherry, snowberry and dandelion blossoms, and turn it into the full-flavored honey we use in many of our fruit tart fillings.
Beecher’s Handmade Cheese
Walk up to the windows of Beecher’s shop, situated in Seattle’s landmark Pike Place Market and witness the transformation from premium rBST-free milk to beautiful and delicious artisan cheeses. Kurt Beecher Dammeier sources all his milk from single herd dairies near Seattle for cheese of unmistakable quality.
Mount Townsend Creamery
Owners Matt Day and Ryan Trail founded their Mount Townsend Creamery on the belief that Pacific Northwest dairy is a regional treasure. They craft cheeses with a sense of place. The Olympic Peninsula has a rich dairy history. Its rolling landscape and rocky soils are more suited to grazing than tilling; a tradition small family run dairies have practiced for the last 150 years.
The Daufel family has been making jams, jellies and preserves under the Glenmore Farms label since 1975. You will never find artificial preservatives, sugars or colors in their product; it is simply great tasting, old-fashioned jam!
Oregon has a long and justifiably famous berry season. We source these glorious beauties-strawberries, blackberries, Marionberries, raspberries and blueberries-from a variety of local farms. From May through October, you’ll get a taste of one or more of these berries in coffeecake, on a frangipane tart or in a freshly baked pie.
Apples & Pears
Alan and Jan Frost grow some of the best tasting apples and pears on the planet in their Monmouth, OR orchard. From September through January we put their Jonagolds, Honeycrisps and Concord Pears in pies, tarts, coffeecake and in whatever else we can showcase them. We love these apples and pears so much we use them exclusively. So, when Alan’s apples are gone, so are our apple pies.
Big “B” Farms & Willamette Valley Fruit
Every year we look forward to the start of rhubarb season. It’s ruby-red color and intense, sweet-tart flavor make it the perfect spring antidote for a tired winter palate. That’s why we are glad that Big “B” Farms in Aurora, OR and Willamette Valley Fruit supply us all season long.
Portland Area Farms
We are lucky to live in a climate conducive to growing an abundance of vegetables. Local farms, including Creative Growers, Gathering Together, Sauvie Island Organics, Groundwork Organics, Your Kitchen Garden and Deep Roots Farm supply us with salad greens, leaf lettuce, and much of the seasonal produce used in our made-from-scratch soups. You’ll notice that our soups and salads change with the seasons, representing the best of what NW Oregon has to offer.
Fall City Farms
When Debbie and Rob Arenth opened Fall City Farms 18 years ago, they sold 49 cents of produce. Luckily for all of us, they persevered and we have the good fortune to use the produce raised by this hard-working couple out of Fall City, WA in Seattle.
Imported Specialty Foods
While working as the sous chef at Portland’s Zefiro restaurant in the early 1990′s Joe Guth was frustrated by the lack of specialty food items available in Portland’s wholesale marketplace. Portland’s burgeoning food scene and Joe’s desire to have access to high quality staples such as olive oil, chocolate, nuts and heirloom beans led him to imagine Provvista. His simple objective – to distribute food products of the best quality at a fair price – has made Provvista a vital vendor for Portland’s favorite restaurants.
Pork, Chicken, Turkey, Bacon
Our turkey is range-grown at Diestel Family Turkey Ranch in Sonora, Calif.
We buy our sustainably raised bacon from the farmers at Niman Ranch.
Highland Oak Farm
Jonathan Ehmig of Highland Oak Farm raises grass-fed Black Angus cattle on his ranch in Scio, OR. With plenty of room to graze, these happy cows produce the lean, flavorful beef we are proud to serve on our sandwiches and soups.
In a glacier-carved valley in Northeast Oregon, Cory Carman and Dave Flynn produce 100% grass-fed beef free of hormones and antibiotics. Close attention to the cattle and the land produces tender, delicious beef. We’re pleased to offer this fantastic product from fourth-generation ranchers committed to the care of their herd and the natural environment.
Tracy Smaciarz is an artisan butcher who works with independent small Northwest ranches and specializes in locally grown grass-fed and grass-finished beef and other high-quality sustainable meat products.
Stop by one of our cafes and enjoy a warm, spicy chai! Dragonfly Chai is hand-crafted in Portland, OR using organic, fair-trade teas and spices. You’ll taste the difference that small-batch production and quality ingredients make in every tasty sip.
Salumi Artisan Cured Meats
We’re huge fans of our neighbor in Seattle’s historic Pioneer Square. Armandino Batali co-founded Salumi with his wife Marilyn after retiring from a 31-year career as a Boeing engineer. Food is a time-honored tradition for this grandson of Angelo Merlino, founder of Merlino’s Fine Foods in Seattle. We love the variety and authenticity of Salumi’s traditional Italian cured meats.
World Spice Merchants
Inspired by his exposure to global kitchens during his extensive travels around the world, Tony Hill founded World Spice Merchants in 1994. Now it’s Amanda Biell who travels the globe searching for the spices we use to inspire our favorite culinary creations.
Headquartered in Salem, OR, Kettle Foods focuses on “green” and sustainable business practices. They also, happily, make a crunchy, deliciously-addictive chip.
Grand Central sources their beans locally from Caffe Vita, passionate vendors dedicated to direct sourcing, sustainable business practices, and most importantly, great coffee and espresso.
Columbia Gorge Organic
Brothers Ronny and Jimmy Stewart created Columbia Gorge Organic after realizing the juices they were concocting from fruit raised on their family farm were just too good to keep to themselves. Located in Hood River, Oregon, Columbia Gorge Organic has been a leader in sustainable growing practices since 1989.
Our bakers and cooks bring tremendous pride, dedication and skill to their jobs and it shows.