At Blue Star Donuts, Micah and Katie Camden offer unique glazes and toppings for their light and fluffy brioche doughnuts. Here's our first look at this downtown Portland, Oregon, establishment.
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In 2011, Kate McMillen started Lauretta Jean's as a farmer's market pie stand. Thanks to rave reviews and increasing demand, a second storefront has opened on SE Division. We stopped by to see what's baking.
Everywhere we went in Eugene, folks mentioned Red Wagon Creamery. "It's the best ice cream in Oregon," more than a few people said. "It's the best ice cream in the West," said others. We tried to get a scoop at the Lane County farmers' market, but Red Wagon was away at an event for March of Dimes. Their little mobile shop next to The Party Cart was closed as well. Determined to follow an ice cream tip (and always willing to try a beer sampler), we tracked down Red Wagon Creamery's ice cream at Falling Sky Brewery on Oak Alley, and we're glad we did.
Portland ice creameries have been killing it recently, upping their game to make some of the best scoops in the country. It makes it hard to choose a spot, never mind a flavor, but these 7 of our recent flavors in town.
Though everything at this bakery on the Oregon coast looks delicious, it's definitely worth a visit for the Bohemian Buns alone. (Those would be brioche dough buns studded with pecans and topped with caramelized granola. No, we don't know how we didn't think of that before.)
Kim Boyce, author of the James Beard Award-winning Good to the Grain: Baking with Whole-Grain Flours cookbook, recently opened the quaint and cozy Bakeshop in Portland, Oregon. Fans of her cookbook are in luck: Bakeshop sells a number of items from Good to the Grain, including her chocolate chip cookies, Figgy Buckwheat scones, ginger molasses cookies, corn gruyere muffins, and maple pecan granola. Here's a peek behind the scenes.
It's summertime, hot sun's beating down, what do you crave? Ice cream. You've had your chocolates, your vanillas, your mint chips, your rocky roads. And those are fine. They're classics for a reason. But sometimes you want to branch out, try something a little off the beaten path. Maybe a lot off the beaten path. That's where Salt & Straw comes in.
Triple Chocolate Penetration. Maple Blazer Blunt. Tangfastic. Miami Vice Berry. These are just a few of the quirky doughnut creations you'll find at Voodoo Doughnuts, Portland's famed independent doughnut mini-chain (they opened their third location in Eugene just this past May). It was one of the most frequent recommendations I received when I told people I was going to Portland. I didn't think it could live up to the hype, but I knew I couldn't not try a doughnut covered in Cocoa Puffs or sprinkled with Tang.
So when is it normal to stop into a place called Burgerville twice in 24 hours and not order a burger? When the place, a popular Pacific Northwest chain, is just as well known for their seasonal milkshakes, with flavors like Pumpkin, Peach, Boysenberry, and Chocolate Hazelnut.
You walk up to place your order at Moody's Donuts and—genius!—you see what's been whining away. On the back counter, one leg balanced on paperback book, a small automatic donut fryer is churning out sweet, hot rounds of deliciousness. Its funnel-like reservoir drops batter (a rice- and wheat-flour blend) into a narrow channel of oil, and, like clockwork, little flippers rise from the oil, turning the cake donuts and sending them on their way.