Meet the Bakers, Week 4

This week’s ‘Meet the Bakers’ would like to introduce you Miss Melissa Halbleib. Melissa has been with Lovejoy for a year and a half and is our own breakfast sweet’s queen. She’s introduced new items like the Raspberry Chocolate Croissant, Strawberry Rhubarb Danish, Cherry Almond Danish and Peach Blackberry Danish. Baking at a very young age with her mother and grandmother prompted Melissa to leave her hometown in Montana and relocate to Portland to attend baking school. Lovejoy Bakers was the home of her externship and first professional baking position.
Meet Melissa!

Q: If you could bake for anyone, who would it be?
A: If I could bake for anyone it would have to be my Grandpa Becker. I think he would be very proud of the person I have grown up to be.

Q: If you were a bread, what would you be and why?
A: If I were a bread I would be Monkey Bread cause I’m kinda goofy, super sweet, and have lots of layers.

Q: What is your best at home baking tip?
A: Use room temp butter like the recipes tell you to. I always used to melt mine because that’s what my mom always did, but the majority of the time that’s incorrect. Soft does not mean melted.

Q: If you were to get a culinary inspired tattoo what would you get?
A: I’d probably go with a skull and crossbones style. Skull made of cake with a whisk and spatula crossbones.

Thanks to Melissa for making your mornings a little sweeter!
Have a great week.

Meet the Bakers, Week 3

‘Meet the Bakers’ is back and this week we introduce you to bread head, and resident funny guy, David Lee. Born and raised in Portland (it’s true!), David started cooking and baking as a young lad at home with his grandma. He first came to Lovejoy over a year ago through a culinary externship, and has been a behind-the-scenes star ever since.
David focuses exclusively on bread baking and has his hands on virtually every loaf. As you can tell from the photos below, David is known for keeping us laughing and making what we do lots of fun.

Q: Best at home baking tip?
A: Don’t slide things into an oven when the rack is pulled out… they will fall onto the burner and burst into flames.

Q: If you were to get a culinary inspired tattoo what would you get?
A: A cooked chicken fighting a gang of sunnyside up eggs (dressed as cowboys and pirates of course)…

Q: What time do you wake up for work?
A: The crack of dawn (9am) … (Clearly David doesn’t work the early baking shift, which starts at 3am!)

Q: What has baking taught you about life?
A: Life is salty and warm…

When asked what his biggest contribution to Lovejoy Bakers was, David said “JOY.” So there you have it. Happy Thursday and have a joyful day!

It’s baaack!


The masses have spoken. Our original Lovejoy Turkey Sandwich took a very brief departure. We heard the cry and are happy to ensure that you can enjoy our “Thanksgiving between 2 slices” any day of the week. Moist, juicy turkey slices accompany our housemade cranberry chutney, smashed avocado, and thick, meaty planks of bacon. Layered between two rustic slices of Country Bread (shmeared with Mascarpone cheese), Lovejoy’s Turkey Sandwich is back. Enjoy!

Meet the Bakers, Week 2

In this week’s ‘Meet the Bakers’ segment, we are pleased to introduce Miss Leah Williams. Leah comes to us from Maui, Hawaii and in no time at all has proven herself to be an incredible asset to our team. Although this is her first job as a baker, she has mastered the delicate art of mixing dough and has made some major improvements to the mixing process at LJB — and trained the rest of the staff on her techniques.  Leah has fine-tuned which person we use for which dough to get the best bread out of each batch… Our bakery is a well-oiled machine and we’re so happy to have Leah mixin’ it up!


Q: If you could have any super power to help you with work, what would it be?
A: My super power would be the ability to stop time. It would be awesome to just stop the clock and get an hour of work done in no time at all. Would come in handy when your swamped.

Q: What has baking taught you about life?
A: Everything in portion. Your portions need to be correct so whatever you’re doing is done right. Sometimes if your portions are off you discover something new. Sometimes it works, sometime it doesn’t, but it’s still about portions.

Q: If you were to get a culinary inspired tattoo what would you get?
A: I would get a sweetheart cupcake. It would have an anatomically correct heart as an garnish. I know it sounds kind of gruesome but I think if done right it could be different and adorable.

Q: Fav thing to spread and/or dip your bread in?
A: Cream cheese and fresh pico. Sooo good….

Yum, speaking of which, it’s always time for a snack… stop by Lovejoy to pickup some sweet or savory treats for your week.

Meet the Bakers, Week 1

All the goodies you’ve grown to know and love don’t just magically make their way to Lovejoy’s shelves. We have an amazing team of dedicated, wonderful bakers that work day and night to bring you the very best breads and pastries. Here’s your chance to learn about our fantastic staff:
First up is Sara Carpenter. She has been with LJB for two years, and her work has been nothing but solid.

Q: What has baking taught you about life?
A: Don’t sweat the small stuff, everything will get done

Q: Favorite thing to bake?
A: Anything involving the creaming method

Q: Favorite restaurant?
A: Lardo – it’s hard to beat their double burger with dirty fries and a micro brew

Q: What products have you come up with?
A: Monkey bread, everything challah roll, and currently working on a chocolate almond croissant

Q: Best song for baking?
A: Under Pressure by Queen

Next Up: We wanted to give a little shout out to Kandice Brending. Kandice has also made wonderful contributions to Lovejoy as well including our Cinnamon Roll (lovingly called Kinnamon Roll by staff). Sadly, this is her last week with Lovejoy before she starts a new adventure.

Q: How did you start baking?
A: Ever since I was little I’ve been baking from scratch. My whole family called me little Betty Crocker growing up so none of them were surprised when I chose baking as a career. Later I became the head cake decorator at a Coldstone creamery and that continued my interest in baking and more specifically specialty cakes.

Q: Best song to bake to?
A: The best song to bake to hands down is Dancing in the Moonlight by King Harvest. I’m always dancing while i bake.

Q: If you were to get a culinary inspired tattoo what would you get?
A: I actually already have culinary inspired tattoos! I call them my finger utensils. I have a chefs knife, a rolling pin, and a spatula on the inside of three of my fingers. My parents weren’t super excited about them but I’m in love.

Just in case you were curious…

Have you noticed that Lovejoy’s pastry case is growing? The many fanciful and delicious pastries, tarts mini-cakes, heavenly macaroons, salted caramels and homemade marshmallows are thanks to our long-time pastry chef Danielle Hoeft. A true “Sweet Genius,” Danielle always has something up her very creative sleeve. And that includes custom birthday and wedding cakes too.
To access our custom cake order form online, please click here. Of course you can always call the bakery and ask questions or place an order the old fashioned way. Scroll down to see more of Danielle’s blissful creations. Trust us, they taste as divine as they look!

Upper left, clockwise: Fig Roll and Chocolate Cherry Cap, Blueberry Orange Bread Pudding, Lemon Raspberry Tart with a Chocolate Crust and Meyer Lemon Cheesecake


Chilly morning + Hot Breakfast = Love (joy)

Take off your coat, stow your umbrella and stay awhile. On dark, rainy mornings, we invite you to Lovejoy Bakers where a delicious sit-down breakfast awaits. Start with an artfully brewed Stumptown cappucino, and choose from a fluffy egg sandwich on Challah or Ciabatta roll. Perhaps you feel like a flaky fruit Danish, slice of coffee cake or good-for-you muffin. Or if you’re in the mood for a real treat, indulge in Lovejoy’s secret recipe oatmeal topped with caramelized brown sugar.

Read the paper, do the crossword or just people watch. We look forward to feeding you well.

Be Still My Heart

Here’s a sophisticated way to show how smitten you are with your love muffin. These two exquisite heart-shaped cakes are as beautiful outside as they are delicious inside.

Above is our Dreamy Decadence Chocolate Cake. It features a kick of chile, which amplifies and richens the chocolate. Filled with indulgent layers of chocolate mousse, creme fraiche and chocolate covered hazelnuts, it’s glazed with iridescent gold dust!

Below is our Luscious Lady Finger & Lemon Cake. Light and sweet lady fingers embrace lush lemon mousse, sweet raspberry coulis, and tart cherry streusel. It’s topped with fresh raspberries and candied lemon.

We also have our beautifully decorated Valentines cookies. All items are available for pre-order by clicking here. You can also place an order at the register at Lovejoy Bakers West, 939 NW 10th Ave.

We also offer custom cakes. To place a custom cake order, please call (503) 222-7371 and ask for Brianna. Spread the Love with Lovejoy Bakers.

A recipe for our Roasted Beet Salad

This fresh and vibrant salad is great as a lunchtime entrée, or a dinner starter– and is very impressive to serve to guests. Make it while plump NW beets are still in season. Enjoy!

For the Roasted Beets
2 lbs beets
1 sprig rosemary
1 small stick cinnamon
8 black peppercorns
2 bay leaves
4-5 tablespoons extra virgin olive oil
kosher salt

Preheat oven to 400 degrees. Rinse beets thoroughly and pat dry with towel. Coat with olive oil and sprinkle generously with kosher salt. Place in deep baking dish with enough water to cover bottom by 1/2 inch. Add cinnamon, rosemary, peppercorns and bay leaf. Cover pan tightly with aluminum foil. Roast for 2 1/2 hours or until tender when pierced with a small knife. Allow beets to cool. Peel by rubbing skin with a towel. Cut into 1 1/2″ wedges.

For the Tarragon Vinaigrette
1/2 cup champagne vinegar
2 tbs whole grain mustard
6 egg yolks
1 1/2 tbs fresh tarragon leaves
1 large clove peeled garlic
1/8 tsp salt
1/8 tsp black pepper
1 cup canola oil
1/4 cup extra virgin olive oil

Mix all ingredients except oil thoroughly with hand blender or food processor. Slowly add both oils in a steady stream to achieve a creamy emulsion.

Garnish and final prep
1-2 large ruby red grapefruit
1 large head frisee
6 oz chèvre

Peel, segment and seed grapefruit. Trim, wash, dry and tear frisee into 1 1/2″ long pieces. Toss the beets with EVOO and Salt to taste. Arrange in center of 4 large plates. Place citrus and crumbled chèvre around beets. Toss frisee with enough vinaigrette to coat and arrange a small amount atop beets. Enjoy!

Lovejoy introduces “Wonder” Bread

The best thing since sliced bread, well, is Lovejoy sliced bread! Packaged and available on our bread rack, choose from Country Levain, Country Walnut, Caraway Seed Rye, Multigrain, Marble Rye, and Sourdough — all freshly baked and ready for you to take home. These breads are 100% natural and have absolutely no preservatives. Feel free to freeze what you don’t eat today, for enjoyment tomorrow. Each loaf is only $5.

Finding Pleasure in Small Things

2012 has flown by, and we wish to thank you, dear customers, for your kind patronage. Turning the page to 2013, we look forward to a fulfilling year in which hope is renewed and happiness can be found in the most humble of acts. May we suggest the singular enjoyment of freshly baked bread and butter?
Many have waxed poetic about the necessity and comfort of our daily bread. Lovejoy Bakers is a place to find such comfort… in all shapes and sizes! Here’s to a New Year filled with good bread, and the kind acts which result from a nourished soul.