Portland is cold, and we are broke.
So today Yean and I made another excursion to the Rose Test Garden, which is free (free!) and very pretty. It’s rare that I end up in the 23rd-ish area of Portland, which is a shame because Ken’s Artisan Bakery, my favorite bakery in Portland, is there. On our way down Burnside to Washington Park this exchange occurred:
YEAN: Oh, aren’t we near Ken’s?
EMMY: Omg, yes.
(moment of silence)
YEAN: You wanna swing by there?
EMMY: OMG YES. I mean, I am a bit peckish.
YEAN: (makes wild right onto 21st.)
I always tell people Ken’s makes the best croissants in Portland. I have not sampled all the croissants in Portland (though that would be an AWESOME THING TO DO) but I do know that Ken’s bakes theirs nice and dark, which is not common! You know those anemic Costco-type croissants that are all floppy and pale? I know, I’d totally still eat them too, but to me the proper way to bake a croissant is nice and dark, helped along with a healthy egg wash. It gets all nice and flaky, but still stays chewy and yeasty in the middle. Basically, if you’re not making a huge crumby mess when you eat it, you’re doing it wrong.
And yes, my hand is that tiny and cute. It’s a gift.
Yean got a morning bun, which reminds me of the ones I used to bring her from Grace Baking and La Farine in Oakland. It’s a Bay Area staple, but in Portland they do it a bit different. Is that raw sugar I spot on the outside?
Yean says there was some sort of lemon zest mixture in the middle, but I can’t confirm that. I didn’t try it.
When it comes to pastries, we don’t share. We’re cruel like that.