This summer Chef JJ introduced a fantastic new twist on our standard cafe sandwich fare: the tartine. He brought us not one, but two, light and delicious varieties, both of which are vegetarian (if you eat NW eggs and albacore tuna, that is). Tartines are defined as “A French open-faced sandwich, especially one with a rich or complex spread.” Our tartines are no different, served open faced on grilled french baguette, with lush spreads and paired with a textural salad of baby greens and frisee.
The egg salad tartine perfectly balances the rich, creamy egg with crisp celery and refreshing lemon and chives.
The tuna tartine features wild caught albacore tuna, smoky and sweet calabrian chilis, salty kalamata olives, bright shaved fennel and lemony caper aioli.
So what are you waiting for? Lunch on the boardwalk awaits your arrival. Bon Appétit!
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!
Lovejoy Bakers East is now open! Located a block off SE Division at 2523 SE 9th Avenue, our brand new wholesale facility is now producing Lovejoy signature baked goods for Zupans, Whole Foods and local restaurants. If you’re in the neighborhood, PLEASE STOP BY! We also serve lunch and you can pick up your favorite baguettes, ciabatta or rye fresh from the oven. Click here for the Lovejoy East menu. And check out the article from our new fans at PDX Eater. Hope to see you soon!
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 & 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
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.
From a PB & J served on the best bread in town, to the Lovejoy Roast Beef (pictured above), it would take you nearly a month to sample each of our sandwiches. Speaking of the best bread, when is the last time you had a freshly baked Kaiser Roll? A taut exterior, soft and chewy interior and all those nutty poppy seeds are the perfect package to hold our house-made roast beef. We season and slow-cook it ourselves, slice it thin and stack it tall – then add melt-in-your mouth caramelized yellow onions and organic sharp white cheddar. A devilish horseradish aioli adds just the right kick to each bite. Served hot… and with lots of napkins.
The turkey sandwich – voted by our customers as ‘most popular’ – is a glorious combination of salty + sweet, soft + crunchy, light + rich. House-roasted turkey is generously layered on our rustic country bread with perfectly ripe avocado and smokey planks of bacon. A shmear of slightly sweet mascarpone cheese plus another of house-made cranberry chutney act as the icing on the cake, so to speak. If you haven’t had this re-imagined classic yet, you must… read what a fellow Portlandian writes about it: click here.
Taking a break from bread? May we suggest the Lovejoy Salad? Weighing in at over a pound, this bountiful array of meats, cheeses, brine-y olives and soft boiled eggs is a meal and a half. Organic baby lettuces are gently tossed in our signature tarragon dressing, then topped with tender white meat turkey, dry-cured salami, kalamatas, and an egg cooked so perfectly, you could cry. What makes this salad extraordinary is the Italian San Daniele prosciutto (cured for 16 – 18 months) and the Bleu d’Auvergne imported from South central France. Truly a feast.
P.S. Once you’ve had a Lovejoy lunch, you may not need dinner!
You will be delighted when you taste this fresh, savory AND sweet sandwich. Full of flavor, the Vietnamese Bahn Mi mixes thinly sliced Tri-Tip steak with crisp vegetables (including carrots, cabbages and cilantro). Chopped peanuts are added for extra crunch, and all of this neatly fills a freshly baked ciabatta. A finishing spread of Jalapeño aioli makes these flavors shine.
Here’s what a food critic might say:
“The people who make Lovejoy Bakers hum, have hit a high note with their Roast Turkey Sandwich. Paper-thin slices of house-brined bird stack up to a layer of perfectly ripe avocado and a shmear of slightly sweet Mascarpone cheese. Smoky planks of un-fatty bacon (do they trim these before cooking?) flavor each bite and a lively cranberry chutney covers all, bursting forth with plump berries and citrus zest. One might forget the bread with so much else going on. But the humble glory of Lovejoy’s simple Country Bread is a legend in the making. Crumb, crust and grain… I bought a loaf on my way out, daydreaming of toast for breakfast the next morning. I give Lovejoy’s Turkey Sandwich an A, withholding the ‘plus’ for a future visit when they prove to me they can create perfection – again.”
Stuffy nose or not, we invite you to experience the restorative effects of our housemade chicken and rice soup. Every steaming spoonful delivers shredded chicken and wild rice, and is packed with vitamins and minerals derived from the fresh carrots, celery, parsley, onions and root vegetables that make up our slow-simmered broth. It’s our prescription for a delicious lunch!
If you’re in the mood for something a little richer, our fire-roasted red pepper and tomato soup should do the trick. Thick and satisfying, it has a kiss of cream for a silky texture, and is brightly flavored with basil, thyme and chives. Lovely on its own, you may want to consider pairing it with one of our sandwiches…
… our grilled organic sharp cheddar and fontina on brioche bread, perhaps? Not exactly like Mom used to make, but a good, hot meal on a cold day. She would definitely approve.
…Well, almost always. Starting at 6 am and continuing until 8 pm, we will welcome you with open arms, the sweet smell of bread and pastry baking, and the aroma of fresh Stumptown brewing — all while serving you breakfast, lunch and dinner in our convivial Lovejoy style.
One of our most popular sandwiches, the Lovejoy Reuben, is a miracle of melded flavors. Lean corned beef is the star, but not to be outdone are the German-style sauerkraut, Steve’s special Reuben sauce, and Provolone cheese. Served on freshly baked rye, we warm the sandwich before serving so the cheese melts and all the ingredients marry. Mmmm.
When it comes to desserts, we’re in a retro pie mood. From Banana Cream, to Granny Smith Apple, to the Coconut Cream Pie pictured above, you can enjoy a taste of yesteryear with every bite. Whole pies are available for purchase too, just ask.
You can’t tell, but this photo was taken moments after these sourdough baguettes emerged hot from the oven. Ever so gently, they were placed on the cooling rack, where the crust crisps and the soft center achieves the perfect chewy texture. As close to heaven as a simple loaf of bread can be, that is our mission at Lovejoy Bakers.
Our new favorite sandwich: The B.E.L.T. Bacon, over-easy Egg, butter Lettuce and ripe Tomato on whole wheat country bread with dijon aioli. Served all day.
Every evening, Chef Steven surprises us with fabulous dinner specials using best-of-the-season ingredients. Pictured here is Wild Columbia River Steelhead, served over crispy fingerling potatoes and a sweet corn and serrano chili puree.
This mouthwatering special is a rustic “Porchetta,” marinated, slow-roasted pork belly, stuffed with Italian sausage. It’s served with a barley and spinach risotto, prepared with local oyster mushrooms and black truffle creme fraiche.
With Oregon berry season in full swing, we proudly offer this flaky, buttery Blueberry Danish. It’s filled with sweet pastry cream and topped with swirled streusel and a dusting of powdered sugar. Come early for breakfast, this one sells out quickly!