Konditorei
craft business in which fine or sweet pastries are made and usually sold in the attached shop.
Read more →Artisan bakery with local
Bread That Knows Its Ground
Sourdoughs and laminated pastries baked daily with regionally milled grains, paired with hands-on classes and seamless local pickup or delivery.
Bakery catalog
40 notable Bakery entries with photos, dates, makers and origins, from open data.
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Daily Menu Spotlight
Our ovens fire at first light, turning heirloom grains and stone-milled flours into sourdoughs that change with the harvest and laminated pastries shaped by season and sun. Every loaf carries the fingerprint of the valley it came from.
See all of Daily Menu Spotlight →- 01
Heirloom Rye Sourdough
Milled in Hood River, fermented 24 hours, with wild yeast from the Columbia Gorge
- 02
Salted Caramel-Sea Butter Croissant
French-style lamination with Willamette Valley butter and Pacific Northwest sea salt
- 03
Peach-Clotted Cream Galette
Shelton Farm peaches, puff pastry made with hay-aged Kerrygold, baked before 9 AM
Our Bakery
We partner directly with small grain farms along the Pacific Northwest’sWillamette and Snake River Valleys, milling in small batches to preserve bran integrity and enzymatic vitality. Our starter culture has lived in the same sourdough crock since 2017, fed daily by hand, proofed in oak-dough bins.
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Direct Farm Partnerships
No commodity flour—only organic, traceable grains from family-run growers
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Stone Milling In-House
Wood-fired roller mill on-site to capture peak freshness and nutrient integrity
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No-Additive Promise
Zero additives, no dough conditioners, no commercial yeast—only time, salt, water, and grain
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Classes & Events
Our workshops meet you where you are—whether you’re kneading for the first time or refining your crust game. Led by bakers who’ve shaped dough in commercial ovens and home kitchens alike, sessions blend technique with terroir storytelling.
See all of Classes & Events →- Beginner Sourdough SaturdaysBuild your starter, mix dough, shape your first boule—take home bread and confidence
- Laminated Layers WorkshopMaster puff, croissant, and kouign-amann technique with butter temp control tips
- Seasonal Tart LabDesign a tart based on what’s ripe and ready—from spring rhubarb to fall persimmon
Shop Online
Pre-order for same-day pickup at our SE Hawthorne address, or schedule delivery within the City oftrees zone. Curated bundles—like the Weekend Brunch Kit or Fermentation Starter Pack—arrive with recipe cards and pro tips.
See all of Shop Online →Locations & Hours
Our bakery sits where the city meets the orchard line—east of the river, two blocks from the old rail tunnel, near the community garden plots. Pick-up slots fill quickly on weekends; delivery runs Tue–Sun, 8–12 noon only.
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Hawthorne Production Bakery
Open Tue–Sat for pickup (7–12), Sun for prep-only—check orders online for real-time availability
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Delivery Zone
Limited to neighborhoods within 10 miles—enter your ZIP at checkout to confirm
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The Breadboard
A living notebook of techniques, grain profiles, and baker notes—no fluff, just the craft. From explaining why diastatic power matters to documenting how humidity shifts our bulk fermentation, this space is for the home baker who reads the recipe twice.
See all of The Breadboard →- Grain Spotlight: Red FifeHeirloom wheat’s nutty depth and strong gluten make it ideal for hearth loaves
- Starter Feeding ChartsAdjusting hydration by season—plus how to troubleshoot sluggish levain
- Oven Spring 101Steam technique, scoring angles, and how your peel matters more than your oven
Get in touch
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