Wednesday, I visited Grano Bakery and Market for stop number 6 on our “52 Bakeries in 52 Weeks” Goal. Grano just opened a storefront in Oregon City after getting rave reviews at the Farmers Market. I picked up a loaf of Brioche and a Savory Bread Pudding.
We used the Brioche for sweet French Toast on Saturday morning with homemade clotted cream and maple syrup.
The Savory Bread Pudding was sliced this morning for a savory French Toast to accompany our farm fresh scrambled eggs. Yum.
The last stop on todays “52 Bakeries in 52 Weeks” Goal – Little T American Baker (#6) on 26th & Division.
The bread looks really good so we picked up a skinny baguette and a petite loaf. The crust looks just amazing – we’re going to have to get out the Texas Olive Oil.
We continued down Division on our quest for bagels, stopping for our fourth stop today on our “52 Bakeries in 52 Weeks” Goal, Back to Eden (#5) on 28th & Division. This is a bakery food cart with a small selection of cookies, cupcakes, and a breakfast pastries. We didn’t want any additional sweets, so we chose to bypass a purchase (maybe next time).
Stop two for the day on our “52 Bakeries in 52 Weeks Goal” this Sunday morning was Roman Candle Baking Co. on 33rd & Division.
They have a great selection of breads: Stecca, Ciabatta, Caraway Rye, Pane coi Santi, Seeded Whole Wheat loaf, Contadino and more. In addition they serve some wonderful looking Pizza Bianca al Taglio – “Roman style flatbread”, sandwiches and a variety of breakfast items.
They all looked wonderful so we picked up a Pizza Blanca to have during the SuperBowl – soft and fresh, sprinkled with salt and fresh rosemary.
We decided to work on our “52 Bakeries in 52 Weeks Goal” this morning. Our First Stop – Petite Provence on 48th & Division in Portland. This bakery has an attached cafe which was packed on a Sunday morning. I have a dear friend, a French teacher, that gives Petite Provence a very positive recommendation.
We stepped in from the rain to a bustling shop smelling of good coffee, breakfast and cinnamon. They had a beautiful selection of pastries so we picked up a square of coffee cake, a Kouign-amann, and a sticky pecan roll to take home for the boys.
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- 6 lemons – Meyers are best (about 1.5 pounds total)
- 4 cups water
- 4 cups sugar
- 1 t butter
Quarter the lemons and remove the seeds (reserve these) and slice very thinly. Combine the lemons with 4 cups of water. Place the seeds in a cheesecloth bag and add it to the lemons in a nonreactive bowl. Let mixture stand, covered, on the counter overnight.
After about 24 hours, throw out the lemon seeds and add the butter and bring the mixture to a boil. Lower the heat, and simmer, until it has reduced down to about 4 cups. Stir in the sugar and boil, stirring to prevent sticking and scorching, until the mixture passes the cold plate jam test.
Ladle hot marmalade into sterile jars, and steam can for 20 minutes.