Kirari West Portland
Bakery · Northwest District ·
Dedicated gluten-free facility crafting house-made breads, pastries, ricotta
Dedicated gluten-free facility crafting house-made breads, pastries, ricotta
"Portland’s newest all-gluten-free bakery began its life in Fukushima, Japan, in 2010. Four years later, owner Hiro Saito brought his rice flour-based pastries and breads to Redondo Beach in Los Angeles County. Now, he expanded the brand to Portland, after noticing an uptick in online orders from the region. The all-day menu includes sandwiches, bowls, salads, and smoothies; a bakery side will operate for customers looking to buy whole loaves, rolls, and more. For those dining in, expect tall slabs of gluten-free toast slathered with jam and ricotta, panini-style pressed sandwiches, and veggie bowls packed with quinoa and greens." - Sararosa Davies
"Portland’s newest all-gluten-free bakery began its lifetime in Fukushima, Japan in 2010. Four years later, owner Hiro Saito brought his rice flour-based pastries and breads to Redondo Beach in Los Angeles County. In October, he expanded the brand to Portland, after noticing an uptick of online orders from the region. The all-day menu includes sandwiches, bowls, salads, and smoothies; a bakery side will operate for customers looking to buy whole loaves, rolls, and more. For those dining in, expect tall slabs of gluten-free toast slathered with jam and ricotta, panini-style pressed sandwiches, and veggie bowls packed with quinoa and greens." - Paolo Bicchieri
"Redondo Beach, California–born Kirari West has opened a gluten-free bakery cafe in the Northwest District; I note it serves brioche toast with ricotta and jam, quinoa bowls, panini, and smoothies, and it opened on October 30 at 1668 NW 23rd Avenue, Suite 1." - Rebecca Roland
"Opening in mid-to-late October at 1668 NW 23rd Avenue in the former Boxer Ramen space, I’m excited that one of Southern California’s best gluten-free bakeries is bringing its supple wheat-free breads and daytime cafe fare to Portland. Owner Hiro Saito—who debuted Kirari West in Redondo Beach in 2014 after his family opened Kirari in Fukushima in 2010—plans to operate the Portland spot as a bakery, cafe, and smoothie bar with an all-day menu of sandwiches, bowls, smoothies, and more (it will not offer cake for the foreseeable future). Breakfast will include items like brioche toast with ricotta and jam and overnight French toast with Oregon berries, while lunch skews savory with quinoa bowls, paninis on homemade bread, and seasonal salads. The star, though, is the standalone loaves and stacked pastry cabinet: brioche loaf, house loaf, rustic boule, muffins, cinnamon brioche, almond brioche, and scones. Smoothies include the Berry Nice (strawberries and blueberries) and the Grass is Greener (kale, spinach, and banana). Saito selected Portland after seeing an uptick in online sales and is partnering with Ramen Ryoma owner Yoshinari Ichise and manager Soichiro Kato to lease a larger space; though he isn’t gluten-free himself, he’s spent the last decade perfecting wheat-free baking using a flour blend made mostly from rice flour and aims to surprise people so they say, “Wow, is this really gluten-free?”" - Rebecca Roland
Family-owned Japanese gluten-free bakery-cafe known for fluffy brioche loaves, cinnamon brioche, and sandwiches. Covered by Willamette Week and Eater Portland; the Portland outpost brings Fukushima craft to NW 23rd with smoothies and bowls, too.
Lannamily I
Sarah R.
David G.
Krystin R.
Gloria K
Karen A.
Nathan C.
PJ
Allison P.
Angela C.
V C.
Jeannie D.
Holland M.
Kara R.
Margaret C.
Ivan K.
Alejandro B.
Windy B.
Melaney W.
Morgan H.
Awmber M.
Trish B.
Charlotte M.
yasu k.
Mark G.
Bruce M.
Melissa B.