Behold the beauty of our Granny Smith Apple Tart.  It tastes as good as it looks.  See the shiny sweet polish on top?  It’s apricot glaze.  The crust is made from buttery shortbread and inside is a delicate almond cream.  Enjoy a slice or pre-order for a whole tart.

We serve our Caramel Pot de Creme in the evening for dessert.  A pot de creme (”pot of cream”) is whipped sweet cream and egg custard with a touch of vanilla.  Our chef infuses caramel and this makes the taste and the texture even richer.  The edible blue flowers are “bachelor buttons.”

Switching to breakfast treats, keep on the lookout for Lovejoy’s limited-time Blueberry Danish.  Oregon is having a terrific blueberry season this year, but as fall approaches and berry season wanes, there’s probably only a few weeks left to get one!  The moist center is filled with pastry cream.

This is our habit-forming Peach Pecan Coffee Cake.  It melts in your mouth (or in your coffee) and besides being delicious it is very easy to make.  Here’s the recipe for you to try at home.

Peach Pecan Coffee Cake

Cake
1/2 cup (4 oz.) butter
3/4 cup sugar
1/2 teaspoon salt
2 eggs
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 cup milk
1 teaspoon vanilla
1 cup sliced peaches

Preheat oven to 350 degrees.  Cream butter, sugar and salt.  Beat in eggs one at a time.  Sift dry ingredients and add alternately with milk and vanilla.  Gently mix all together then spread evenly into sprayed 9″ springform pan.  Arrange peach slices evenly over batter.  Top with pecan streusel mixture (see below).  Bake for 45 minutes or until tester comes out clean.  Cool thoroughly.

Pecan Streusel
1 cup brown sugar
1/2 cup sugar
1 cup toasted pecans
1/2 cup all purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (4 oz.) cold butter

Process all ingredients together in cuisinart to fine crumbs.  Use immediately or refrigerate for later use.

He’s the guy wiping down tables, offering free cookies to kids, and carrying plates of sandwiches and salads to hungry guests.  Our hero, Marc Frankel, is the owner of Lovejoy Bakers and looks forward to making everyone feel right at home the minute they walk through the door.

This is the other sight you’ll see - two magnificent 6″ x 6″ racks filled with all shapes, sizes and tantalizing varieties of freshly baked breads.  From baguettes to batards, ryes, whole grains, brioche and ciabatta, challah on Friday and cinnamon raisin loaf to come, living by bread alone is, well… doable.

Here’s a photo of cookies and pastries on the cooling rack, fresh out of the oven.  What we don’t sell today, is your luck for tomorrow.  Check out our ‘day old” bags of sweets and breads near the front counter.  1/2 off!

Now picture yourself here.  Lounging on one of our comfy adirondack chairs.   Loving your latte.  Enjoying the sights and sounds of the Pearl.  On behalf of everyone at Lovejoy, and especially Marc, we look forward to seeing and serving you soon.

We’re proud to add dinner service to our repertoire of fine baked goods and cafe items.  From 5 – 8 pm every Thursday to Sunday, we welcome you to enjoy your evening meal with us.  Pictured above is our Lovejoy Deluxe Burger, house ground tri tip, bacon and Fontina on a Lovejoy Bakers’ bun.  Our delicious rosemary garlic ‘pommes frites’ also come with.

If the warmer weather calls for lighter eating, we have a lovely selection of Tartines on the dinner menu.  Tartines are French-inspired open faced sandwiches.  This vegetarian option features our homemade Kalamata hummus and watercress salad on multigrain.  Perfect for smaller appetites.

Chef Steven highly recommends the warm Brussels Sprouts salad.  He uses his own preserved lemon zest and adds fried capers and julienne prosciutto.  This works well as either a main dish or appetizer to share.

But if you’re just in the mood to sit on the boardwalk, watch the people go by and listen to live music — yes we have that too — Lovejoy Bakers is the place to be.  We suggest a glass of sparkling Gruet Brut and a bowl of roasted shallot popcorn.  For our full evening menu and wine list, please click on the link at the top of the page.