Portland, Oregon – A unique pastry, the Oregon Croissant, has become a signature item at Ken’s Artisan Bakery, embodying the region’s agricultural bounty and culinary innovation. For over two decades, the croissant, filled with blueberries, marionberries and hazelnut cream, has drawn locals and visitors alike, offering a taste of the Pacific Northwest in every bite.
Ken Forkish, the founder of Ken’s Artisan Bakery, established the bakery in . Initially focused on perfecting classic French viennoiserie, Forkish sought to create a pastry that was distinctly Oregonian. “I wanted one more that was unique to my bakery and that had local fruit in it,” he explained. The resulting Oregon Croissant, shaped similarly to a Danish, quickly became a staple.
The evolution of the pastry involved experimentation with fillings. It began with a crème d’amande similar to that used in almond croissants, before incorporating blueberries. The final iteration, perfected around , features marionberries pressed firmly onto the dough before baking, alongside a sprinkling of pearl sugar for added sweetness and texture. Forkish discovered the importance of using frozen fruit, finding it baked better and retained its shape more effectively than fresh berries, which would release too much moisture.
A crucial element in the Oregon Croissant’s success is the hazelnut cream, made with hazelnut meal sourced from Freddy Guys, a Willamette Valley grower encountered at the Portland Farmers Market. Forkish recalls discovering Freddy Guys at the market, a partnership that continues to this day, twenty-three or twenty-four years later. “The result then fit the label Oregon Croissant,” Forkish said, emphasizing the pastry’s representation of Oregon’s agricultural products.
In , Forkish retired and relocated to Hawaii, selling Ken’s Artisan Bakery to longtime employees Randy Dorkin and Theo Taylor. However, the Oregon Croissant remains a central offering. Forkish expressed confidence in its continued presence on the menu, stating, “I can’t imagine it will ever leave the menu. It is unique to this bakery, and exemplifies the kind of place it is.”
Ken’s Artisan Bakery operates multiple locations. The original bakery, located at
338 NW 21st Avenue, Portland, OR, is open daily from to , with lunch service beginning at . The Ken’s Artisan Bakery Annex, at
320 NW 21st Ave, Portland, OR, operates from to Thursday through Monday, and offers sourdough pizza service from to on Saturdays, Sundays, and Mondays. Ken’s Artisan Pizza, located at
304 SE 28th Avenue, Portland OR, is open Tuesday through Thursday from to , and Friday and Saturday from to . A further location in Bend, Oregon, at
1033 NW Bond Street, Bend OR, operates Monday, Wednesday, and Thursday from to , and Friday and Saturday from to .
The enduring popularity of the Oregon Croissant speaks to a broader trend of regional culinary identity and the celebration of local ingredients. It’s a pastry that, according to those familiar with the bakery, offers a taste of the Portland Farmers Market, even outside of berry season, and has become a beloved symbol of Oregon’s food culture.
