An interview with the Chef

JJ Harris, Tim Campen, Jim Kavanaugh, Andrew Gorgol, Matt Burns

JJ Harris, Tim Campen, Jim Kavanaugh, Andrew Gorgol, Matt Burns

Hailing from Pell City Alabama, the venerable seat of Southern Hospitality, chef James J. Harris (JJ) is the heart of Lovejoy’s kitchen. Leading by example, teaching from experience, JJ guides a dedicated crew who share his high standards. As they say in the restaurant business, JJ has the “chops.” He trained with renowned Chef Frank Stitt of Highlands Bar & Grill and Bottega in Birmingham, AL, another farm-to-table food mecca. When he moved to Portland, he forged his way into the kitchens of Simpatica and Café Castagna, then made his real mark as sous chef at Accanto.

Read his interview below to learn more about this amazingly talented fellow:

Q: What are some quirky/little known facts about you?
A: My first word was EAT!

Q: What’s your favorite Lovejoy dish and why should customers try it?
A: The pulled pork with green tomato pickles on brioche. I like the pulled pork because of the components it is made of: Crunchy, tart, pickled local green tomatoes. Tender, slow-smoked pork shoulder. Slightly boozy bourbon bbq sauce. Creamy cole slaw. Perfect on our brioche.

Q: How do you like to spend your free time?
A: With a nice glass of wine in my hand and dinner on the way to the table.

Q: If you could dress any way you want, what would you wear in the kitchen?
A: I don’t intend to disappoint you but I already dress exactly how I want.

Q: What do you love most about your job?
A: the hours, the food, the challenges, the people, its all a very close tie!

Q:Favorite meal in 30 minutes or less… GO!
A: I would get to Pho Hung as quickly as possible and order a number 1.

Q: How does Lovejoy stand apart from other bakery/cafes?
A: We have the best looking chef in town.

Thanks JJ! We love having you at the head of the Lovejoy kitchen!

Countdown to next Sunday

Arguably the most important day of the year, Mother’s Day at Lovejoy Bakers is the best way to reward the tireless woman who: 1) went through childbirth to have you, or 2) went through childbirth to have your own children, and/or 3) is the best mother to your dog, cat, bird, horse, etc.  From a royal Egg’s Benedict to individual, heart-shaped chocolate cakes inscribed with “Love You Mom,” we will treat your special lady like the queen mother herself.  Join us, won’t you?

Lovejoy Breakfast – the most important meal of the day

Lovejoy Deluxe

An egg can be eaten many different ways, but we declare that our selection of breakfast sandwiches is the best way to do so. Each sandwich starts with a freshly-baked ciabatta, toasted and buttered, then filled with the most delicious combination of ingredients. Take The Lovejoy Deluxe: a customer favorite, filled with a fried egg (intact with a runny yolk) and 4 smoky slices of bacon (enough for each bite!). A swathe of Bleu d’Auvergne and a handful of tarragon-dressed frisée brightens this protein-packed meal.  Guaranteed to start your day right!   *In case you can’t make it to the bakery in the morning, our breakfast sandwiches are available all day long.

In addition to the Lovejoy Deluxe we offer a simpler line of breakfast sandwiches that we love just the same. Choose from Egg & Kalamata Olive Tapenade, Fontina & Egg and the classic Bacon & Egg featured above.  Note that this sandwich is served on one of our other freshly baked rolls.  If you’d prefer your breakfast sandwich on nutty Multi-grain, buttery brioche, or sourdough, feel free to tell us so.  We are always happy to oblige.

One last bit — This PB & J scone is so good, we thought we’d share the recipe with you. Enjoy!

Peanut Butter and Jelly Scone Lovejoy Bakers

Peanut Butter & Jelly Scone Recipe:

1 cup  Butter
2 cup  Pastry Flour
1 cup + 2 Tbs  Oats
2/3 cup  Sugar
1 tsp  Baking Powder
½ tsp  Baking Soda
½ tsp  Salt
2/3 cup  Buttermilk
1/2 cup  Peanut Butter (Creamy or Chunky)
1/2 cup  Berry Jam of choice
Coarse Sugar

Preheat oven to 375 degrees. With a knife cut butter into small (grape-sized) pieces. Combine all dry ingredients in a large bowl. Cut in butter with a pastry knife until mixture is a coarse crumble. Add peanut butter, mix until evenly distributed. Lastly, add buttermilk, and mix just enough until the dough comes together uniformly – be careful not to over-mix.

Turn dough out onto a lightly floured surface. Roll dough out to a 1/2 inch thick round. Cut into 8 wedges, and place onto greased or non-stick baking sheet. For the jelly center, make an indentation on each scone with the back of a spoon or your thumb, and spoon jam until it’s level with the scone. Sprinkle coarse sugar over scones before baking. Bake for approximately 16 Min or until golden brown.

Wake up happy at Lovejoy Bakers

Coffee Stumptown Latte Pearl

For many, the first sip of coffee is a treasured ritual. Some sip this hot drink delicately to not burn their tongues, while others add cream and drink deeply. However it goes, there are few things quite so satisfying. All particulars regarding foam, sugar, caf/decaf/half-caf, cream/no cream, rich/skinny milk, are of utmost importance to us. Because… we get it, we cherish our coffee too. From our creamy lattes to dark Americanos, all made with Stumptown beans, your treasured sip will not be disappointing.

*Also, if you’re in the mood for something new, we now serve Stumptown’s Cold-brewed Coffee Stubbies.*

Peanut Butter and Jelly Scone

For the perfect accompaniment, look amidst the bountiful array of puffy croissants, exquisite danishes and bursting muffins to the quiet scone in our pastry cabinet. Featured here is the peanut butter & jelly scone inspired by the classic sandwich. But (!) this is so much better than the gooey, stick-to-the-roof-of-your-mouth sandwich from your lunch box.  The consistency of the scone — somewhere between cookie and biscuit — is the perfect companion to peanut butter, and neatly holds the berry jam center.

We invite you to make Lovejoy a habit — to start your morning with perfection.  That g-o-o-d feeling will last throughout the day.

S’wonderful at Lovejoy Bakers

Summer may have taken its time getting here, but now the outdoors beckon.  Picnic with us at Lovejoy Bakers!  Dine on the boardwalk, take a Lovejoy sack lunch to Jamison Square, or pick up a cookie and stroll around the Pearl District.  May we also suggest an icy, watermelon-guava lemonade? (Fresh-squeezed of course.)


Over 6,000,000 served!  Just kidding.  The Lovejoy Deluxe, pictured above, is one of — if not the — most popular menu item.  Here’s why:  perfectly fried egg, thick-cut bacon, Bleu D’Auvergne cheese, and tarragon-dressed frisee on a  freshly baked ciabatta roll.  Served from 6am to 8pm.

Speaking of Deluxe, this is our ample (understatement) Lovejoy Salad.  Viridian Farms greens are topped with house-roasted  turkey breast, San Daniele prosciutto, assorted cured salame, kalamata olives, and a perfectly soft-boiled egg.

So whether you visit us by bike or streetcar, by foot, motorscooter, hybrid or tour bus, come hungry and prepared to relax.  There is so much to enjoy at Lovejoy Bakers.