about

102 NW 9th Ave, Portland, OR 97209


Hours

Monday-Friday 6:30-5:30
Saturday 7-5
Sunday 8-4

 

the bakery

In February 1997, Pearl Bakery first opened its doors with only a handful of employees, a small product line and little fanfare. We were one of the first businesses on our block near the edge of Portlands Pearl District, one block from Powells City of Books. Since then, the bakery has grown with our vibrant neighborhood, and we offer our pastries, sandwiches, bread, coffee and tea to the growing number of workers and residents of the Pearl District seven days a week.

Pearl bread is served on the tables of some of Portlands finest restaurants, including Clyde Common, Oba!, Bluehour, Urban Farmer, Three Doors Down, Mama Mia Trattoria, Aviary, Cocotte, and Broder   as well as neighborhood favorites like Acadia, Cafe Nell, Lucca, Paragon, Justa Pasta, Caffe Allora, Meriwethers, Arleta Library, Bijou Cafe and all six Pastini locations.

Our loaves are also available every day of the week at gourmet grocery stores Pastaworks & City Market, Foster & Dobbs Authentic Foods, Phils Uptown Meat Market, and Whole Foods Market (Laurelhurst, Pearl District, Bridgeport Village, Hollywood & NE Fremont locations).

The bakery has gained national attention through several books and magazines, including Maggie Glezers Artisan Baking Across America, Nick Malgieris Cookies Unlimited, David Lebovitzs Great Book of Chocolate, Gourmet, Bon Appetit, Martha Stewart Living, W, Northwest Palate, The New York Times and USA Today.

While Pearl Bakery has grown, our mission as a small, artisan bakery has not changed. We strive for excellence in everything we do, from the handcrafted breads and pastries we bake to the organic coffee we brew. We hope to provide friendly, efficient customer service and a pleasant atmosphere to enjoy breakfast, lunch or an afternoon break.

We seek out the finest ingredients, buying organic, local, and small-producer items whenever possible. We respect the environment by using all-natural, biodegradable cleaning products, by recycling, and by using as many sustainably produced ingredients as possible. Our bags are made from recycled content, unbleached paper and printed with water-based ink. We buy pollution-free wind power through Pacific Powers Blue Sky program. And, we like to be involved in our community by making charitable donations to several local arts, educational, and humanitarian organizations.

bread

Good flavor develops during the fermentation stage of the bread-making process. At Pearl Bakery, we use different leavening methods, or preferments, to extend fermentation and give each variety of bread its own unique flavor. Our breads are made only with unbleached wheat flour, water, sea salt, and sometimes yeast. We never add preservatives or dough conditioners. A few of our breads include nuts, dried fruits, olives, specialty flours, spices and/or herbs, as noted below.

PAIN POOLISH
This is what most people consider to be traditional French bread think baguette. Poolish is a very liquid, yeast-based starter that is allowed to ferment for 16-24 hours before being mixed into dough. This starter imparts a nutty, rich aroma, crisp crust and soft, open crumb.

  • ficelle 8 oz
  • baguette 12 oz
  • parisienne 24 oz
  • pistolet grande 8 oz
  • pistolet / petit pain 2 oz
  • decorative shapes sunflower, epi, fougasse
    {available upon request or at the bakers whim}

PAIN AU LEVAIN
Levain is a culture of flour and water in which wild yeast and flavor-producing bacteria naturally occur. This is a sourdough in the traditional French style, with a mild, complex tang not at all like a harsh, vinegary San Francisco sour. No commercial yeast is added. Daily feedings of flour and water are necessary to maintain the delicate balance between yeast and bacteria. Pain au Levain is characterized by a dense crumb, chewy crust, and slightly sour flavor great with cheeses and charcuterie.

  • wheat levain 24 oz
  • demi-baguette 4 oz
  • walnut levain 16 oz
  • green olive levain 16 oz
  • pane coi santi 22 oz

CIABATTA & PUGLIESE
We consider Pugliese to be our signature bread here at Pearl we love it! It is enormously holey with a delicious, chewy crust. A silky texture is created through the addition of a splash of extra virgin olive oil. Our Ciabatta (rustic Italian slipper bread) is merely a smaller version of Pugliese. We also offer it jam-packed with kalamata olives.

  • ciabatta 16 oz
  • kalamata olive ciabatta 16 oz
  • pugliese 4 lb
  • mezzo pugliese 2 lb

PAESANO
An Italian country bread leavened with a pate fermentee: a portion of yesterdays dough that is held over to spur fermentation and enhance flavor. A mixed starter is made from a hunk of pate fermentee, water and flour. This is fermented for a number of hours before being mixed into dough. With its fine, tender crumb and thin crust, Paesano is great for sandwiches (especially our famous PB & J), bruschetta, or alongside a bowl of pasta. This dough also makes up our famous, hand-knotted Kaiser Rolls.

  • paesano 20 oz
  • kaiser roll 3.5 oz

PANINI
Italian for little breads, these rolls have been a staple at Pearl since the day we opened our doors. Enjoy them for breakfast, a snack, or better yet, make a sandwich out of one.

  • fig anise 3.5 oz
  • chocolate 3.5 oz
  • walnut 3.5 oz
  • pecan rosemary 3.5 oz

MULTIGRAIN
Looking to boost your daily intake of whole grains? Have your cake and eat it too! Our multigrain is hearty, loaded with whole grains and seeds, and it is absolutely delicious.

  • boule or batard 22 oz
  • roll 3.5 oz

ROGGENBROT
A traditional German dark rye bread, based on a formula that helped the US Team win the Specialty Bread category at the Coupe du Monde de la Boulangerie in 1996. It is dark, chewy and wholesome. Great with aged cheeses and smoked/cured meats or fish. Made on Thursdays.

  • batard 1.5 lb

VOLLKORNBROT
Another traditional, old world, German whole grain rye bread, lighter in color than Roggenbrot, and with the addition of steel cut oats. This bread is time-consuming to make and requires an aging period of at least two days before it can be sliced. Slice it very thin and enjoy with butter and marmalade or soft, fresh cheeses. Keeps in a paper bag for weeks. Does contain trace amounts of wheat. Available upon request or at the bakers whim. Sold by the pound.

  • pullman loaf

HOW TO STORE YOUR BREAD
Our breads keep best for 1 to 3 days after purchase. Store bread in a paper bag in a bread box or cupboard. To refresh your bread, sprinkle top with water and place in a warm oven at 350F for 15 minutes.

contact

We are unable to process orders online.
To place an order, please call 503.827.0910.

Local delivery: check out Portland Pedal Powers online menu here!

 EMAIL us your questions or comments:

GIFT CERTIFICATES
Available in $5 increments, starting at $10.
Also available is our new Tour de Pain certificate,
good for an assortment of eight loaves.
A bargain at $25, and a great gift.
Email or call us with your request and we will mail your gift!

MAILING LIST
If you would like to be included in our mailing list, please email us your street address.
We do not share our mailing list. We use it for occasional postcards and holiday announcements.

FIND US
We are located on the northeast corner of NW 9th Avenue and Couch Street, one block away from Powell’s City of Books, in the Pearl District. Complimentary parking is available for bakery customers in our lot across the street (on the northwest corner of 9th and Couch). We are one block off the streetcar line.

From I-5 south, take I-405 and exit at Everett Street. Turn left on Everett and follow it to NW 9th Avenue. Turn right on 9th and go two more blocks to Couch.

From I-5 north, take I-405 and exit at Everett Street. Turn right on Everett and follow it to NW 9th Avenue. Turn right on 9th and go two more blocks to Couch.

Click to view map