Convicted felon returns to family bakery biz. Makes killer bread, amasses legions of fans, achieves rock star status. Struggles with addiction now resume, amazing breads continue.
I personally don’t care if this guy rammed his car into a police car under the influence of drugs, the bakery that started out at a Portland farmer’s market 10 years ago is now making some of the tastiest sliced breads in the country (and, according to their own website, now sells in 25 states and Canada).
They make 13 different loaves, all organic and non-GMO and with slightly different profiles. My favorite is the sliced Good Seed Bread and the entire loaf—from crust to crumb—is filled with organic sunflower, flax and sesame seeds and steel-cut oats, and it is almost as good straight out of the bag as it is lightly toasted (with the latter treatment the chewiness of the seeds is more pronounced and the warmth of the molasses comes through). Trying this bread spoils you for all others of this kind and makes you realize how perfunctorily most other bakeries incorporate the really yummy things like nuts into their bread – perhaps just a light dusting on the outside so they can check that box. Not Dave. Never Dave. Dave is there for you, big-time.
Not only does it make a great lunch sandwich (I love it with smoked turkey, avocado and aioli), but I have taken a cue from Jim and Patty’s (a fave local breakfast joint) and use it as the basis of my own egg sandwich (fried egg, bacon and a little arugula and smear of butter). If in the unlikely event you don’t finish off the whole loaf before it starts to stale, you’re in luck – cut into little squares it makes amazingly crunchy little nubbins of goodness, nutty croutons. They are the perfect topping for a bowl of carrot soup or tossed with mixed greens and perhaps a disc of baked goat cheese.
One last thing. Did you know that as a result of its amazing ingredient list each slice delivers a hefty 6 grams of protein (and only 120 calories)? Add say, seven or eight strips of bacon, a couple fried eggs and a cafe au lait and you have one helluva power breakfast.