Grand Central Bakery Ingredients

Celebrating the craft of baking and the ingredients of the Northwest

Finding that perfect balance of flavor, texture, and beauty is what guides us as we bake and cook from scratch - offering customers gorgeous artisan breads, irresistible pastries, and satisfying sandwiches day in and day out. We use only the best ingredients from small and medium-size makers, farmers, ranchers, and fishermen that have clean, humane, verifiable production methods. And whenever possible, we do business with local and independently owned companies and give preference to organizations that are BIPOC- LGBTQ- or women-owned.
This combination of rigorous sourcing, dedication to traditional techniques, and a made-from-scratch approach may require more time and care, but the results are so worth it. Real food, borne of community connections, just tastes better.

see our full ingredients lists here

meet our partners

Featured

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.