Brick Oven Whole Grain Breads – Friday and Saturday
Bagels and Sandwiches – Sunday
For continued safety and precaution, we ask that you continue to wear masks when picking up orders
Take Out Only – We will be continuing with take out only, encouraging online ordering and expanding our bagels, breads and baked goods menu.
Add salad, bread, produce, beer, wine, to your order!
Pizza menu is at the bottom of this email and online
We cannot accommodate build your own pizzas at this time
Whole pizzas only, no half-n-half’s
Pizzas will be served hot and ready to eat, pre-cut and pre-boxed
Orders are first come first serve and will be closed when sold out
All payments will be made prior to pick up
If you want to tip, you can find the option on the website
Pre-ordered, pre-paid, limited call in and walk up orders are available
Our first priority is to keep our staff, customers, and community safe during this continued pandemic, our dining room will remain closed
Cancelled orders will result in a refund of the total minus 5% to cover credit card processing fees
Salads are boxed, undressed, and should be tossed thoroughly before serving.
To reheat pizzas – place a wire oven rack in the upper part of the oven, turn the oven to 400. Place pizza directly on a wire rack with a pan underneath to catch any drippings. Heat for a few minutes until the cheese is melty.
To go containers and pizza boxes are getting hard to come by, so we might be rotating through what we can get our hands on
Some changes suddenly happened in our mixer. A tragic fire at a Pendleton mill has shut down Shepard’s Grains local operation. Thankfully no one was hurt in the fire and we wish them the best and hope they get a facility up and running soon so we can get back to baking with their amazing flours. We have been working with their flour for almost 20 years. And as a matter of fact, it is the only flour we have used for our pizza dough since our very beginning, besides when we would buy bulk dough from Grand Central before each farmers market, way back in 2001.
But for now. We are working to find a new formula that meets your and our needs. We are so in love with everything Camas and Cairnsprings are milling up these days so it is our pleasure to incorporate new flours from our favorite farmers and millers. We are weaning off our last of the Shepherd’s grain flour and will be adding a few new wheats to our formula this week. The crust will appear as a lighter whole wheat. We are excited for this opportunity!
BREADS – FRIDAY and SATURDAY
whole grain – wheat, buckwheat, rye
seedy – squash seeds and sunflower seeds
100% whole wheat with leek and poppy seed
cast iron focaccia –
hearth focaccia –
challah – Friday only
cinnamon rolls – Saturday only
bagels and sandwiches – Sunday 10am – 1
STONE SOUP PDX
We are happy to offer our space as a pickup spot for subscriptions to Stone Soup, which is a non-profit foodservice training enterprise based in Portland, providing workforce development & hands-on culinary expertise to people at risk of homelessness. Please check out there website for menu and details to participate. STONE SOUP PDX
2021 Cor Cellars Alba, WA: $20
Columbia Gorge AVA, Pinot Gris and Gewurztraminer co-fermented in a concrete tank. Brilliant characteristics of Celilo Vineyard and the refreshing results of merging two traditionally Alsatian varietals into one Columbia Gorge wine.
Winemakers Notes: Peach melon and honeysuckle accentuated by spicy notes of pear and lychee make this wine a wonderful companion to a wide variety of globe-trotting dishes, especially those with a fiery temperament.
week of 10/12 Wednesday, Thursday, Friday and Saturday