I share a car with my partner, but mostly rely on my scooter (Vespa-esque) as my main source of transportation. On market days, she and I would go together, loading up the car and dropping the produce off at Berlu. Occasionally, I’d have to transport produce/goods via scooter, rigging it with boxes and bags to safely take it back to the restaurant. Over the past few weeks my partner, Mallory, has needed the car as she is participating in EMT training, so I’ve been left to rely on ol’ scootie to transport the goods. Sometimes, multiple trips are needed, but if you thought I was creative with my mid-pandemic restaurant concepts, you’d be surprised at my creativity in securely packing delicate produce.
Just two weeks in but, so far, the bakery has been a success (thank you!!!). The biggest challenge for me has been keeping up with the amount of ingredients needed for the bakery. Having been used to supplying a small, 12 seat restaurant, I’ve been able to source all of my ingredients from the farmer’s markets. Now, adding the equipment necessary for take out and the amount of large, organic eggs we use (50 dozen a week!) a whole new challenge is presented.
The bakery has been an amazing way to connect with my Vietnamese heritage. I’ve learned so much about myself, my family, and it’s been a blessing to be able to connect with the Vietnamese community in Portland. I recently spoke to a friend regarding the impact the bakery has had in connecting with my Vietnamese roots and jokingly said that the most Vietnamese I’ve ever felt was when I transported a 25# bag of rice, 1 case of flour, 1 case of coconut milk, and a flat of mangoes (among other small things) on my scooter earlier that week.
Our Vietnamese bakery will now be open Friday-Sunday, 8-11am.
Bakery favorites have been our Bánh Bò Nướng (pandan honeycomb cake), Pandan Waffle, and Chả Trứng (egg meatloaf).
I’m excited to continue offering these, as well as a few new treats including a vegan Bánh Chuối (banana bread pudding), cream puffs filled with Chè Bắp (coconut-corn pudding), egg custard tarts, and a strawberry/pandan mille crepe cake.
We will continue offering our Berlu at Home experience for pick up and delivery Saturday night at 5:30 and 6, with bookings available the preceding Tuesday through Tock. This Saturday, 29th will feature an omnivore menu, with the following Saturday, 5th being fully plant-based (bookings for both weeks will be available tomorrow at 12pm). We’re incredibly grateful for the support of our vegan friends and am happy to be able to offer an option at the bakery and with our Berlu at Home experience. We’ll continue to expand our bakery menu with more plant-based treats and offer more plant-based Berlu at Home experiences in the future.
As always, I’m humbled by your support and kind words. No matter how many new hip foodie followers interested in cute pastries I’ll get, I’ll never take your support for granted.