America's Best Bakeries
With a popular wood-fired-oven pizza restaurant, a James Beard Award-winning cookbook, and a new bakery and bar concept on the way, Ken Forkish is Portland’s undisputed dough king. And his reign began in 2001 at this bright bakery with large windows and open kitchen. Forkish quickly gained a following for his rustic breads and pastries with a Pacific Northwest accent: croissants with local berries and hazelnut cream; croque monsieur sandwiches on country bread with local Tails & Trotters ham.
Must-Try Item: The honeycomb-flavored cannelé made in a mold lined with 100 percent beeswax.