Meet Britny Ortega!


Meet Britny, this month’s featured baker. She’s been a fantastic team member for over a year and we’re so happy to have her on our bread crew at the bakery. Britny has introduced many fabulous items into our LJB repertoire including the March BREAD of the MONTH: Irish Soda Bread.

Meet Britny!

Q: What is your best at-home baking tip?
A: Do some research, use fresh ingredients and experiment! Making bread at home can be inexpensive, delicious and easier than you think. (But, don’t forget, Lovejoy’s bread is pretty magical).

Q: What time do you wake up?
A: I wake up anywhere between 6:30 – 8:30am. That gives me plenty of time to wake up, eat breakfast and play with my cat before work at noon.

Q: Best music to bake bread to?
A: Spice Girls radio on Pandora! Everyone gets pumped up. Latin workout radio is also really good!

Q: Favorite type of food or restaurant?
A: Mexican food over everything! Burritos are my jam. Cheap, portable and VERY delicious

Q: If you were a bread, what would you be and why?
A: I would be a panettone. I’m high maintenance, delicate and fragile.

Thank you Britny! You brighten our days with your smiling face and positive attitude. Thanks for being such a great addition to our team.
Have a great week.

She’s the bread boss, meet Christie Bork!

Here’s the latest in our series of  ‘Meet the Bakers’:  Introducing Head Baker, Christie Bork.

Behind every great team lies a great leader. Christie is just that. A calm and confident role model, Christie brings out the best in our bread bakers with her quiet charm and skill. Since coming to Lovejoy over a year ago, she’s introduced many fabulous items into our LJB repertoire. One of the most notable is our Red Bliss Potato Bread, full of roasted garlic and seasoned with fragrant rosemary. She also created our current Bread Of The Month, the Prima Morso. Airy and light, this delightful breakfast ciabatta is full of chocolate chunks, notes of orange and is covered in a generous dusting of crystal sugar. We deem this the “foodies” donut.

Christie’s made her home in the kitchen since she was a small child — happily helping her mom, who let all Christie’s siblings play a role.  Sometimes it was churning homemade butter… rolling goat milk cream and salt back and forth in a mason jar!  On other occasions Christie and the gang would pick blackberries and then watch them magically appear atop fresh crepes. She didn’t know it at the time, but these experiences shaped her baking passion and lifestyle.
Meet Christie!

Q: If you could bring one ingredient to a deserted island, what would you bring?
A: Flour! You can make natural yeast with just flour, water and bacteria from the air. You could get water from a stream and the salt could come from the ocean. Those are the things you need for basic bread. (Bread on an island, yah, we could get down with that, tuna fish sandwich anyone?)…

Q: What has baking taught you about life?
A: Baking has taught me patience. You can’t rush good bread. If you do it fails, so you have to be patient.

Q: What is your favorite thing about the baking lifestyle?
A: My favorite thing is making something in the middle of the night that people are going to be eating the next morning or that next night with dinner. I like making things for people (and we’re soooo happy that you do Christie!)

Q: What is your favorite thing to bake?
A: Bread! Any kind! When I first started baking school I wanted to make cakes and decorate them, which I still like but the fact that bread does not always react the same way when you are making it keeps me interested. So many factors go into making bread and I like trying to figure them out.

Thank you Christie! We are thrilled that you’re the bread boss at Lovejoy Bakers.
Have a great week.

Dinner To Go


Lovejoy Bakers is now happily offering Dinners To Go! We are packaging hearty meals from our kitchen in large containers to take home and heat up for dinner. The selections will vary by day, but you can expect hearty items such as: Gumbo with Andouille Sausage, Chicken and Shrimp, Lamb and Black Bean Chili with Saffron Basmatti and Lime Yogurt, Hungarian Beef Goulash with house made Herbed Dumplings and Sour Cream, and finally Chicken Tagine with Preserved Lemons, Green Olives and Couscous. Each of these costs $18 and includes a ficelle. It’s a full meal for 3-4 people, depending on your appetites.

Call the bakery at 503-208-3113 to find out what the daily selection is, and let us help you have an easy and delicious evening!

Back to the Basics

2014 has floated in rather quietly, don’t you think? While the rest of country has braced against extreme cold and snow, we have been graced with standard NW fare… Some sprinkles and clouds and the random peeks of sun have filled this new year. It makes us feel grateful that the small things others may take for granted give us such comfort. A sourdough or french baguette, slathered in melting butter… sipping hot coffee and watching the world go by. Join us as we ease into 2014, filled with moments focused on being present and embracing the effortless pleasures of a beautiful life here in Portland. Happy New Year!


Holiday Pre-Order


Left: Holiday Cookies, Right: Buche de Noel

The holidays are here! Let us help you make EVERYTHING easier! Treat your friends and family by bringing them an extra special sweet. We make it easy with on-line ordering.
Lovejoy Bakers On-Line Ordering

Click on the link above to place your order for one of our delicious holiday desserts. Not only do we have Lovejoy staples like our lovely Salted Caramel Chocolate Tart, Pecan Pie, Pumpkin Pie and Apple Pie, we also have oodles of season specific goodness. We are featuring our luxurious Buche de Noel, fruity Panettone, lush Chocolate Cinnamon Babka and adorable Christmas Cookie Gift Boxes.


Holiday Cookie Gift Box

Need a quick and easy hostess/host gift? Why not pick up a handful of our house made miniature bread ornaments! Perfect for all the foodies in your life, only $5 each!. Please note, we require 72 hours notice prior to pickup for pre-orders.


Mini Epi, Baguette and Croissant Holiday Ornaments

Have a BEAUTIFUL Holiday Season-
P.S. We’ll also be selling our individual Christmas Cookies in store. They are the PERFECT treat for YOURSELF after a long day of shopping (or a lazy day by the fire).

You say potato, I say YUM!


We’re rendered a bit speechless. All we can say is this potato bread, made with red bliss potatoes, roasted garlic and seasoned with a heaping portion of rosemary, is hair-raisingly transcendental. The office “taste-testers” have simply gobbled each and every morsel up as quickly as the boules leave the oven. Slather on a little butter and you’ll be oohh and ahhing all the way to the treadmill… but we promise, it’s worth it. Boules are only $5 and available starting TODAY!

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!

Have buns of fun on the Fourth!

Quickly becoming a “take-home” favorite, Lovejoy’s beautiful hamburger and hotdog buns are the PERFECT way to elevate your 4th of July celebration. Delicate enough to host a simple egg salad, but still hearty enough to support a big juicy burger or brat, these light and buttery breads have a perfectly moist, rich consistency that will make your cookout truly special. We offer them at our Lovejoy West location, 939 NW 10th Avenue. They are also available at the following fine establishments:
Whole Foods: Pearl, Bridgeport, Sandy, Fremont, Burnside
Zupans: Belmont, Macadam, Boones Ferry, Burnside
Sheridan Fruit


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.

For the Irish in all of us

Just in time for St Patrick’s Day, Irish Soda Bread is now available at Lovejoy Bakers. First conceived by homemakers in the 1880s who had neither ovens nor leavening, Irish Soda Bread was cooked in a heavy cast iron pot placed directly in the fire. It’s traditionally made with flour, baking soda, buttermilk and salt. Our version is scented with cardamom and gets a light dusting of crystallized sugar. Enjoy it warm, with a little butter and a cup of hot tea.

Make this delicious soup from scratch

Lovejoy Bakers may be known for artisan breads, but our scratch-made soups are quickly becoming just as popular. Here is Chef JJ’s recipe for a rich and satisfying soup similar to Vichyssoise, but made with celeriac, commonly known as celery root. Celery root isn’t the prettiest vegetable on the outside, but when pureed with onions, thyme and yukon gold potatoes, it becomes wonderfully silky-smooth with a delicate celery flavor. It’s easy to prepare and makes a lovely dinner with a salad, and of course, a Lovejoy Bakers Baguette. Enough to serve 4.

For the Soup
Serves 4
2 cloves garlic – peeled
1 medium yellow onion – julienned
21/2 pounds of celery root – peeled and diced in large chunks
1/2 pound yukon gold potatos – peeled, diced in large chunks
1 quart milk
2 cups water
1 sprig thyme – leaves picked from stem
1 large bay leaf
1 1/2 tbs Champagne vinegar
2 cups heavy cream
1 1/2 tbs kosher salt
1/8 tsp ground white pepper

For the Garnish
Crème Fraîche
Black Truffle Oil
Celery Leaves

Make the soup:
Fill a 6 quart soup pot with water and milk. Add the celeriac and potato directly to the pot to avoid oxidation. Add the onion, garlic, thyme & bay leaf. Bring to a low simmer and cook for 35 minutes or until tender. Remove bay leaf. Remove from heat. Add vinegar, cream, salt and white pepper.

Puree with a hand mixer until smooth and pass through a fine sieve. Ladle into 4 – 8oz bowls. Garnish with a little swirl of crème fraîche, a few dots of black truffle oil and a couple of lovely inner celery leaves for a beautiful finish. Serve warm and Enjoy!