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Shorebird Bakery

@shorebirdbakery

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A Portland bakery. Cousin to Sea Wolf & Oxbow in Seattle. Open daily with croissants and pastry. Bread on Fridays. 8am-3:30pm.

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…Probably should have mentioned this earlier.

While things feel a little lonelier on 42nd without our friends at Oakshire, we’re still here, baking away for the good people of Cully and all the other intersecting neighborhoods.

Croissants and pastry available daily from 8am - 3:30pm. by @shorebirdbakery

Absolutely delighted to have paintings from @lisaellisart back in the bakery. Lisa is a North Portland artist who paints en plein air (if I’m using that correctly) in the gorge and on Sauvie Island and just all over the place. Everything is for sale and in the meantime, it will brighten this humdrum space and remind me of the rivers and trees waiting just outside. by @shorebirdbakery

Bread is back! See you tomorrow! by @shorebirdbakery

by @shorebirdbakery

Lamination starts with “locking in” a sheet of butter into a slab of dough, essentially creating a dough and butter sandwich. This dough/butter combo is then rolled out into a long, thin sheet either using a rolling pin or a mechanical sheeter, which uses synchronized conveyor belts to run the dough back and forth between two rolling pins that are ratcheted incrementally closer together with each pass.

Once the dough has reached the desired thickness and length, it is folded and run through the sheeter again. Here we’re using a “single” or letter fold, which turns the single layer of butter into three layers. We repeat the fold two more times for a total of 27 layers, after which the dough rests before being sheeted out to be shaped. by @shorebirdbakery

Up until now, most of my efforts have been focused in the back of house. However, I was recently reminded that it’s helpful for customers to know where you are, what you sell, and when you’re open. Details.

Commercial menu boards are typically either over-priced or unattractive. This sheet of 3/4” birch plywood cost $65 at Mr. Plywood. The grooves are cut at a 20° angle and spaced 2.5” apart to hold the 3.125” tall cardstock. Spacing between is 1”. I’m no carpentry wizard, but was able to borrow a track saw to make the long cuts and only made a couple mistakes. by @shorebirdbakery

by @shorebirdbakery

Attempting some modest self-promotion. by @shorebirdbakery

Another Bread Friday!

Here we’re looking at the four stages of baking in cast iron: preheating the pans, baking with the lid on, removing the lid to dry out the loaves, and taking on the final color. by @shorebirdbakery

by @shorebirdbakery

Our croissant family is growing! Cinnamon Sugar croissants are now on offer daily.

These discs are made by cutting strips of croissant dough then twisting and coiling them into circles. Prior to proofing, we dredge them in a cinnamon/sugar blend.

Shaping regular or chocolate croissants usually involves a certain amount of trimming the rough ends of the dough. These still-useful scraps can be combined and re-sheeted into new doughs, that are a little less refined in their lamination quality, but still tasty. This swirl shape is well-suited to these secondary doughs and reusing the croissant scrap cuts down on food waste and ingredient costs by @shorebirdbakery

We’ve heard that @misszumsteins’ departure left a biscuit-shaped hole in the hearts and stomachs of our neighbors.

While for my money @eat.balong makes the best biscuit in town, here for your consideration is our humble effort. by @shorebirdbakery