Small-batch artisan breads and pastries, baked fresh daily in a wood-fired oven. Taste the warmth of slow baking.
Every loaf tells a story of patience, craft, and the finest ingredients.
We mill organic heirloom grains on a granite stone mill weekly, preserving the germ and bran for maximum flavor, nutrition, and that unmistakable nutty aroma.
Our sourdough breads are raised with a 20-year-old wild yeast starter—never commercial yeast. This slow fermentation builds depth and makes each loaf more digestible.
Baked in a hand-built Alan Scott oven using local Oregon oak, our breads develop a blistered, caramelized crust that can't be replicated in a conventional oven.
We cold-ferment our dough for 24–48 hours, allowing complex, tangy flavors to mature while breaking down gluten. Patience is the secret ingredient.
Fresh from the hearth — our most beloved loaves, available every day.
Our signature loaf, naturally leavened with a 20-year-old starter, boasting a blistered crust and tangy, open crumb.
Hearty blend of organic whole wheat, rye, and oats, generously loaded with pumpkin, sunflower, and flax seeds.
Olive oil-rich flatbread dimpled and dressed with fresh rosemary and flaky sea salt.
Enriched dough swirled with fragrant cinnamon sugar and plump raisins, finished with a honey glaze.
Chewy Italian-style bread loaded with briny Kalamata olives and garden herbs.
Rich, buttery, and golden as a summer sunrise. Makes indulgent French toast.
Our signature loaf, naturally leavened with a 20-year-old starter, boasting a blistered crust and tangy, open crumb.
Enriched dough swirled with fragrant cinnamon sugar and plump raisins, finished with a honey glaze.
To nourish our community with honest, handcrafted baked goods that honor tradition and celebrate quality ingredients. Every morning, the scent of fresh bread drifts through our Portland neighborhood—a daily invitation to slow down and savor.
Learn Our StoryStories from the people who make our bakehouse a home.
"The best croissant I've had outside of Paris! Flaky, buttery, and the almond bear claw is a dream. I make a detour every morning just to smell the bakery."
"We ordered the country sourdough on a whim, and it was life-changing. We now pick up a loaf every week without fail—even the kids ask for seconds!"
"Clara and her team made our wedding cake, and it was not only stunning but the lemon lavender flavor was divine. Guests still rave about it months later."
"Their rosemary focaccia is my go-to for dinner parties—always a hit. Walking into Flour & Ember feels like a warm hug."
Follow along on Instagram for daily bakes, behind-the-scenes moments, and plenty of crust shots.