Artisan Bread Made from Scratch,
Daily
in the Old World Tradition
Sure, we know you have a favorite. But have you tried our Olive Ciabatta or Focaccia? The only thing more satisfying than the scent of our freshly baked breads is the first bite, followed by the next. There are so many to choose from. Stop by the bakery counter for samples. All our European-style artisan breads and sandwich breads are made from scratch using organic ingredients and baked fresh daily.
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Ciabatta, or Italian "slipper" bread, characterized by its open crumb (big holes) and chewy crust.
Juicy kalamata olives dot this Italian "slipper" bread with a chewy crust and airy interior.
Crunchy, crispy French bread with a light and airy interior.
French style bread loaded with Romano cheese and whole cloves of garlic that roast to perfection while baking.
Sweetened with organic honey and made with seven healthy grains.
Made with organic semolina then rolled in sesame seeds and left to slowly rise in wicker baskets.
Made with our secret sourdough starter dating back to 1849. We donate 50¢ from the sale of each loaf to Loaves & Fishes, The Meals-On-Wheels People. |
Loaded with whole wheat, walnut chunks, flax and millet. Made with wild yeast.
Quintessential European country loaf. Made with whole wheat and wild yeast.
Slow rising bread with a chewy crust and a tangy interior.
Crunchy, crispy French bread with a light and airy interior.
Tangy, chewy and crisp. Made with our secret sourdough starter dating back to 1849.
Smaller version of our signature baguette. Light and airy with a thin crispy crust. We follow the same method the French have been using since the 1800's.
French bread with Romano cheese and whole cloves of garlic that roast during baking.
Traditional soft and chewy Italian flat bread. Made with extra virgin olive oil and fresh rosemary. |
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Pan Dulce ConchaOnly $1.49eaWe’re celebrating Cinco de Mayo with the introduction of our
own pan dulce concha (“sweet bread shell”). This year, New Seasons Market wanted
to offer a bakery item that was more traditionally Mexican, and Jesse Dodson, our
Bakery Merchandiser, says that pan dulce concha was the perfect choice.
Our version of this south-of-the-border treat starts with local butter and flour, and each round of dough is covered with a paste of flour, sugar, water, cinnamon and vanilla. After the rolls rise almost enough to bake, our artisan bakers score the tops to resemble a seashell pattern. The result is a buttery sweet bread with a crunchy, sugary topping that’s delicious for breakfast, brunch or a snack. “Our pan dulce conchas are special for Cinco de Mayo,” says Jesse, “but I’m hoping they’re popular with customers so that we can keep them around forever.” |
Camas Country Mill
Eugene, OR
We have an intimate relationship with Camas Country Mill, which supplies us with organic whole wheat flour, used in almost all of our whole wheat breads. Family owned and operated since the ‘50s, Camas Country Mill enables us to have a connection from farm to mill to bakery, supporting our regional food economy. Their miller delivers flour to our stores each week!
Our Departments
Meet the Expert
Jesse Dodson "Portland has many high-quality artisan bakeries, but customers still say we bake the best bread in town."
All of our bakeries are Certified Organic by Oregon Tilth.
Sell to Us
Looking to sell your products to us? Learn more here.
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