Orange & Blossom Patisserie
Bakery · Vernon
1612 NE Killingsworth St, Portland, OR 97211
Highlights
Vegan patisserie with unique pastries, organic ingredients
Vegan patisserie with unique pastries, organic ingredients
"Those in the know have stocked up on Orange & Blossom’s cardamom carrot cakes and rosemary focaccia at farmers markets long before it landed a spot on Killingsworth. The gleaming pastry case is filled with vegan treats like brioche buns swirled with miso butterscotch caramel, sourdough chocolate chip cookies with dustings of Jacobsen sea salt, and super fudgy buckwheat chocolate truffles. Customers can enjoy slices of buttercream-topped pistachio olive oil cake in the patisserie’s gorgeous nook, with vintage bentwood chairs, a plush burnt orange couch, and dramatic floral wallpaper. Desserts rotate with the seasons as pastry chef Marisa Kroes sources produce, like winter citrus and rhubarb, from Oregon and Washington farms." - Anastasia Sloan
"A patisserie known for egg-free baking using substitutes like flax, chia, and Bob’s Red Mill Egg Replacer." - Anastasia Sloan
"This new vegan patisserie offers a variety of tasty dairy- and egg-free cookies, which still manage to get the right balance of buttery chew and crispy edges. For the miso brown sugar cookies, red miso is mixed into a brown butter vanilla cookie base. To add a savory contrast the cookie is topped with a sprinkle of Jacobsen flaky salt." - Rebecca Roland
"Farmers market stand turned sleek patisserie Orange & Blossom offers vegan treats like brioche topped with padron peppers, pumpkin seed pesto, and mozzarella; tender olive oil cake with a thick swipe of pistachio buttercream; and chewy tahini cookies sprinkled with sesame seeds. Pastry chef Marisa Kroes switches up pastries monthly based on the seasonal produce from farms like Groundwork Organics, but the spiced cardamom buns glazed with orange blossom are a mainstay." - Michelle Lopez
"Those in the know have stocked up on Orange & Blossom’s cardamom carrot cakes and rosemary focaccia at farmers markets long before it landed a spot on Killingsworth. The gleaming pastry case is filled with vegan treats like brioche buns swirled with miso butterscotch caramel, chewy-crunchy matcha sugar cookies, and super fudgy buckwheat chocolate truffles. Customers can enjoy slices of buttercream-topped pistachio olive oil cake in the patisserie’s gorgeous nook, with vintage bentwood chairs, a plush burnt orange couch, and dramatic floral wallpaper. Desserts rotate with the seasons as pastry chef Marisa Kroes sources produce, like winter citrus and rhubarb, from Oregon and Washington farms." - Waz Wu
