Slideshow: Ask the Pastry Chef: What to Eat at St. Jack, Portland, OR

Canelé
Canelé
"This is one of my favorite pastries! They're a special pastry from the Bordeaux region in France composed of a rum and vanilla batter. They are baked for a long time until the outside is dark and crisp, tasting like crème brûlée and the center is more like a custard, similar to a bread pudding."
Galette
Galette
"These free-formed tartes are always changing in the patisserie. Sometimes they are sweet and sometimes they are savory. During the summer I love to use the fresh produce for sweet ones, but some of my favorites are the savory with the baked egg on top. They make a perfect breakfast treat!"
Almond Croissant
Almond Croissant
"Almond Croissants are hard to keep on the shelf at St. Jack. The croissant is soaked with an orange liqueur and filled with the almond paste batter. We even have guests call us to make sure I have enough before they arrive."
Éclair
Éclair
"A classic, but surprisingly uncommon in the pastry cases of Portland. The pastry is filled with a light vanilla custard and glazed with a dark chocolate which keeps it from being overly sweet."
Alissa Rozos
Alissa Rozos
Pastry chef Alissa Rozos crafts a variety of traditional French delights at St. Jack. Rozos honed her skills at Daniel in New York before taking her culinary talents to Portland.