The Latest News & Updates
Our baking and culinary teams are always coming up with something new. Find their amazing recipes here, alongside our latest news announcements, information about our beloved local suppliers and partners, and more stories about what makes Grand Central Bakery a Seattle and Portland favorite
Fund raiser for Food & Farms
Meet our two nonprofit partners focused on local food and farm systems, Friends of Family Farmers and HAKI Farmers Collective.
Sky Valley Farm eggs
Wide open spaces and lots of grass are the secret to those bright beautiful eggs in your breakfast sandwiches.
ABOUT OUR FLOUR
More than half the flour we purchase comes from regional independent growers and millers who source grain for flavor, baking performance, and rich color.
Bristol Bay Salmon
Make way for Bristol Bay wild sockeye, from the world’s most sustainable salmon fishery in Alaska.
Arenth Farm Tomatoes
Sweet, vine-ripened local tomatoes are the secret to the best BLT sandwich in Portland and Seattle.
Why we’re breaking up with (IMPORTED) avocados
As a company guided by sustainability and values, we can’t continue to purchase this product.
Lil’ Starts Farm
Luke and Lily at Li'l Starts Farm supply kale year-round for salads and a variety of vegetable crops for our kitchen.
Séka Hills Olive Oil
Our house olive oil is smooth, buttery and produced sustainably on ancestral land by an Indian Tribe in California’s Capay Valley.
Pecans from The Nut house
Elbie Powers’ plump, buttery freshly harvested pecans arrive every fall, signaling the start of Thanksgiving baking.
Columbia Blossom Stone Fruit
On a bluff perched over the Columbia River Gorge, Jim Reed grows the juicy organic peaches, nectarines, and apricots that delight and dazzle us in fruit tarts, Danish and coffee cake.
top-tier tuna from the oregon coast
Hook and line, one at a time, is how we like Pacific Albacore. The extra care in fishing and canning means meaty, juicy tuna that’s better for you and the environment.