Waves of Grain Bakery is celebrating their one year anniversary of being open in Portland! It has been a fun and eventful year for the bakery. The move from Cannon Beach after the past nine years and their addition of brunch has filled the bakery owners, Jason and Hillary Fargo’s, time with fine tuning the menu and pastry offerings and finding the right staff who have the same passion for food and good service that the Fargos have.
Promoting Waves of Grain’s renowned pastries, cookies, desserts and breads in Portland’s saturated market has been an all consuming venture for the Fargos. Waves of Grain has been able to carve out its own destination. First, off of the beaten path in Cannon Beach, and now, by staking their claim as an extension of SE 28th avenue’s “foodie row
“We offer Coava coffee, artisan, scratch made pastries and breads and a phenomenal brunch, “ states Jason. That, in and of itself is not unique in a town that has as much culinary depth as Portland. Even the fact that the Fargos mill their own flour from their family’s fourth generation wheat fields in eastern Oregon has apparently blended in with the locavore trend. What is unique about Waves of Grain Bakery is their style, their quality, their passion and their authenticity.
The combination of Hillary’s native Portland roots and Jason’s southern raised influences via New Orleans and North Carolina have provided a decadent and innovative menu of bold flavors. Word is starting to spread that WoG has the best biscuits and gravy in town. With a choice of three different types of gravy and three different biscuits to pair together, everyone is finding multiple favorites. The chorizo gravy and cheese biscuit is proving to be the show stopper!
The breakfast sandwiches have provided some other delicious brunch offerings as well. What started as a build your own brunch concept has successfully evolved into a set menu of elevated flavors. Hillary’s favorite is the bacon, gorgonzola, apple butter and caramelized onion with a fried egg on ciabatta. Jason loves the combo of the house made chorizo on a sweet potato biscuit with gouda, tomato and a scrambled egg. Because Portlanders love food and have the palettes to prove it, the build your own breakfast sandwich option is a continued offering, alongside the set sandwich menu.
The Fargos want to make sure that their strong bakery roots don’t get lost amidst the excitement over the fantastic brunch and lunch menu. “We think that everyone’s first impression of Waves of Grain Bakery should come from the pastry case. The brunch menu is inspired by our breads and pastries, “ explains Jason. “In order to really appreciate our full menu, one should first try the flavors and textures of our pastries in their purest form.” Adds Hillary.
The Fargos knew, when they first opened waves of Grain nine years ago, that they could make cheese biscuits and other treats and the bakery would be a success, and they were right. The buttery, cloud like cheese biscuits have been the center of attention from the start and they are still the most talked about item in the pastry case. An equally popular pastry on the sweet side of the menu is the scone. Some of the most refined palates have touted the marionberry and chocolate ginger flavors as some of the best scones they have ever had. The seemingly unassuming bran muffins with their Coava coffee espresso glaze have been declared the “gold standard” by some of the more jaded pastry aficionados. The cinnamon rolls, sticky buns and variety of brioche are as melt in your mouth delicious as they are eye catching. The Waves of Grain cookies are in a league of their own. The ginger molasses and pecan praline are like no other. Their large size and rich, buttery flavor walk the fine line between deliciously crisp yet addictively soft and chewy.
Portland loves brunch, coffee and pastries more than almost anything. Portlanders take their morning rituals very seriously. Waves of Grain has been able to find their unique niche within this ‘scene.’ “The response has been very good” notes Jason. The process of getting the word out has been a longer and harder road than the self-financed, family run bakery had anticipated. “It is a much bigger pond than Cannon Beach to make our name known,” says Hillary. The word of mouth publicity that spread so quickly at the bakery’s original location is slower to spread in the city. The Fargos appreciate their loyal regulars’ passionately protective attitude. They tend to have a “let’s keep them a secret” mentality. The most common feedback they get about the flow of business has to do with fear that the bakery will be too busy and that they may have to wait outside in long lines. They don’t want Waves of Grain be a prisoner of their own success like other past favorites. The Fargos know that type of success. Summers at the coast would draw up to 25,000 people to the small town of 1300 Cannon Beach residents, and they all loved WoG! ”We have set this new incarnation of the bakery up to handle success because that is what we moved here for,” assures Hillary. The Fargos have only scratched the surface on all of the inspired ideas that PWoG has to offer. As they began their tenth year in business, and second year in Portland, they hope to strengthen their foothold in the exciting food scene.
The Fargos and Waves of Grain Bakery have a dynamic and inspiring story. Check out more about them and take a look at their full menu at their new website: www.wavesofgrainbakery.com like the Waves of Grain Facebook page and check them out in person, at 2250 E Burnside St. To schedule an interview with Jason and Hillary, email them at email@example.com, or call the bakery at 503-206-5556 56.