When it comes to the best bakeries in Portland, Oregon, this city's creativity shines as brightly as its coffee culture. On my first few trips to Portland, I made it my mission to sample some of its most beloved spots, from iconic bakeries that went viral to the places locals swear by.
I bit into everything from pink-boxed donuts and laminated pastries to salted honey pie and hand-crafted chocolate.
My bakery crawl took me to Voodoo Doughnut and Blue Star Donuts, the yin and yang of Portland's donut scene; to Jinju Pâtisserie and Orange & Blossom, whose pastries could grace a Parisian window; and neighborhood favorites like Twisted Croissant and Lauretta Jean's.
Here's a look at the bakeries that made my Portland mornings (and afternoons) a little sweeter.
Table of Contents
Portland Bakeries
Voodoo Doughnut
Voodoo Doughnut opened in Portland, Oregon, in 2003, founded by Kenneth "Cat Daddy" Pogson and Tres Shannon, with a goal of world doughnut domination.
Starting in a late-night Old Town storefront that drew long lines, the shop quickly became a cult destination thanks to its wild flavors, sometimes adult-themed shapes, and signature pink boxes.
I first encountered Voodoo after moving to Austin in 2016, and it was already a viral hit. Their first Austin bakery had opened a year earlier on Sixth Street, a few blocks from my apartment.
By 2025, Voodoo had expanded to 25 locations across eight states, with additional locations planned for the future.
Voodoo helped launch the gourmet doughnut craze with signature creations like the Bacon Maple Bar and Voodoo Doll ("raspberry-filled, chocolate-frosted, and poked with a pretzel stake through its heart").
As Kel and I were staying at The Benson hotel in downtown Portland on my first trip to the city, it was only a six-block walk to the original Voodoo Doughnut store at 22 SW 3rd Avenue. The pink-painted brick building was instantly recognizable.
We only had to wait a few minutes to order, and I picked the Diablos Rex (devil's food cake with chocolate frosting, red sprinkles, and a vanilla frosting pentagram). 22 SW 3rd Ave, Portland, OR, voodoodoughnut.com
Blue Star Donuts
Before I began spending time in Portland, I wasn't all that familiar with Blue Star Donuts. That changed quickly. If you're flying into the city, it's hard to miss their busy shop inside the newly renovated Portland International Airport (PDX).
Inspired by a bakery tour through France, Micah Camden and Katie Poppe founded Blue Star Donuts in December 2012. Alongside Executive Pastry Chef Stephanie Thornton, they set out to create gourmet, brioche-based doughnuts made from scratch using high-quality ingredients like cage-free eggs, European butter, and rice oil.
Designed with adults in mind, Blue Star's flavors lean sophisticated, think blueberry bourbon basil or Cointreau crème brûlée. With its pastry shop aesthetic and focus on craftsmanship, Blue Star aims to deliver what it calls "mouth moments" that elevate the humble doughnut into something extraordinary.
Of course, research required sampling. One bite of Blue Star's orange olive oil doughnut (a staff favorite) at their flagship location, and I understood why they've earned a devoted following.
To make it, their "lightly sweet orange-vanilla cake donut is thoroughly coated with a house-made high-quality olive oil powder that has been fused with spices and a hint of fennel."
Before departing Portland for the second time in 2025, I tried two more doughnuts: blueberry bourbon basil and the raspberry rosemary old-fashioned.
All have been tasty, but it's the orange olive oil donut I can't stop thinking about. 1701 SW Jefferson St, Portland, OR - bluestardonuts.com
Jinju Pâtisserie
Located in Portland's Williams District, JinJu Pâtisserie is the creation of Seoul-born pastry chefs Kyurim "Q" Lee and Jin Caldwell, who blend global inspiration with French precision.
Their artistry has earned national acclaim, including the 2025 James Beard Award for Outstanding Bakery. When I visited, the morning light caught the buttery layers of croissants and jewel-like petit gâteaux lined up in glass cases.
I opted for a delightfully flaky ham, bacon, and Gruyère croissant, before giving in to the bright, coconut-passion fruit petit gâteau (a customer favorite).
JinJu's pastries are thoughtfully produced and unmistakably world-class. 4063 N Williams Ave., Portland, OR - jinjupatisserie.com
Orange & Blossom Modern Pâtisserie
At Orange & Blossom, Pastry Chef Marisa Kroes combines her fine-dining background with a plant-based vision to create seasonal, ingredient-driven desserts.
Rooted in the rhythms of local farms, their pastries are made with organic flour, vegan butter, and fair-trade chocolate sourced from the Pacific Northwest.
Menu items can change daily and rotate with the seasons, offering options such as their signature cardamom orange blossom bun and a honey almond sticky bun, alongside buckwheat ganache brownies and sourdough chocolate-chip cookies.
I founded Orange & Blossom to share unique and seasonally inspired desserts made from wholesome, ethical ingredients we can all feel good about.
Marisa Kroes
Upon entering the modern pâtisserie in Northeast Portland and scanning the display cases, I was overwhelmed by the options. Chai-spiced sponge cake, pistachio olive oil cake, a plum almond tart, and a peach blackberry cream cheese Danish all called out to me in equal measure.
Even the day-old Nutella maritozzi, a traditional Roman pastry, sounded delicious (Orange & Blossom make their own chocolate hazelnut cream).
I settled on an orange blossom cardamom bun to remind me of my bakery crawl in Copenhagen, a kabocha pumpkin cake topped with cream cheese buttercream and maple caramel, and three buckwheat chocolate truffles made from brownie trimmings.
I grabbed a stool at the narrow wooden counter running along the front windows and settled in for a good time. I began by slowly pulling apart the sticky morning bun made from brioche, cardamom, brown sugar, cinnamon, orange zest, and vegan butter. Every orange- and spice-scented bite reinforced why it's a favorite.
Leaving some of the bun to enjoy the next day, I turned my attention to the pumpkin cake, a sign autumn had arrived in Portland. It was less sweet, with a pleasant texture.
Finally, I took a bite of a buckwheat truffle (heavenly!) and wished that I had room for the chocolate ganache brownie from which it was made. Vegan baking never tasted so good. 1612 NE Killingsworth St, Portland, OR, orangeblossomco.com
Twisted Croissant & Pâtisserie
I was in the best of moods when I walked up to the aquamarine facade of Twisted Croissant & Pâtisserie at 9:25 a.m. It was my birthday, and while dinner at Kann awaited in the evening, I had set aside the morning to indulge in pastries.
Twisted Croissant & Pâtisserie launched in Portland in 2017, born out of Pastry Chef Kurt Goddard's mission to push the boundaries of croissant dough. With three locations across the city and roots in farmers' markets, the team reimagines laminated dough with creativity and precision.
Known for using high-quality, locally sourced ingredients and seasonal flavors, their menu features standouts such as the raspberry rose cruffin, char siu croissants, and a pumpkin croissant tart with poached pear.
During my time at the NE Broadway Street location, I devoured my first raspberry rose cruffin with abandon. Buttery croissant dough was twisted into a muffin shape and filled with vanilla bean custard and raspberry sauce. The cruffin is topped with a rose glaze, Chantilly cream, and bits of fresh raspberries.
The experience was so much fun that I went back for more. I leaned into the fall season, buying a magnificent maple apple brioche donut. 2129 NE Broadway, Portland, OR, twistedcroissant.com
Nuvrei
Founded by pastry chef-pâtissier Marius Pop, Nuvrei is situated in Portland's Pearl District, marrying classic French technique with a modern, Portland flair.
After honing his skills in New York under French Pastry Chef Francois Payard (Le Bernardin and Daniel), Pop opened the bakery at 404 NW 10th Ave, where he makes everything by hand using high-quality ingredients.
His laminated croissants, ranging from rose and sesame thyme varieties to the signature plain, flaky version, are considered some of the best in the city. Other standouts include macarons and chewy walnut chocolate cookies.
Inside Nuvrei's Pearl District café, exposed brick walls and wooden rafters contrast beautifully with sleek lighting and a minimalist design. A long, brightly lit display case showcases columns of croissants, danishes, scones, and cookies.
I skipped the Valrhona dark chocolate croissant in favor of trying the pistachio and rose cream-filled croissant, with its flecks of red and green. It was a good decision, though I'd go back in a heartbeat for the former.
I'd read good things about the flourless chocolate walnut cookie, but it didn't WOW me (Kel, on the other hand, enjoyed the leftovers). 404 NW 10th Ave LL1, Portland, OR, marius-pop-62r2.squarespace.com
Lauretta Jean's
Lauretta Jean's is a Portland bakery that came to my attention by way of my girlfriend (a pie lover if there ever was one). It opened in late 2012 after founder Kate McMillen built a loyal following selling her homemade pies at the Portland Farmers Market.
The bakery, named for her grandmother who taught her about pie-making in Idaho, became instantly beloved for its buttery crusts and rotating seasonal pies.
Inside the front door is a rotating display of refrigerated pies and cakes. On the day we visited, the case was full of chocolate banana cream pie, chocolate butter cake, and carrot cake.
The countertop was chock-full of cherry handpies, salted caramel brownies, pumpkin bread, buttermilk biscuits, cinnamon rolls, and scones.
Below them, whole pies from which to order your delicious slice, including:
- Lemon chess pie
- Plum lime pie
- Nectarine raspberry pie
- Whiskey peach pie
We ordered single slices of the salted honey pie and the chocolate chess pie, and both were fabulous. 3402 SE Division St, Portland, OR, laurettajeans.com
Bakeshop
Opened in 2011 by pastry chef and author Kim Boyce, Bakeshop has carved out a niche by championing whole-grain flours and locally-sourced ingredients.
Boyce's cookbook, Good to the Grain, won a James Beard Foundation Award and helped cement her reputation as a baking innovator. Located in NE Portland, the bakery is celebrated for its hand pies, scones, fig-laced buckwheat treats, and the now-iconic burnt Basque cheesecake.
The entry to Bakeshop was illuminated by the morning sun the day I dropped by to check it out. Fresh-baked treats were plentiful, including a strawberry barley scone, salted pecan wonder bun, and a raspberry ginger streusel muffin.
I ordered an almond croissant and a figgy buckwheat scone, then grabbed a stool by the front window. The sun was so bright I had to put on my sunglasses as I tore into each pastry.
Behind me, more than a dozen 25-pound bags of powdered sugar, light brown sugar, and gluten-free millet flour lined the wall, a reminder that Bakeshop is as much a working bakery as it is a neighborhood favorite. 5351 NE Sandy Blvd, Portland, OR, bakeshoppdx.com
Cookie McCakeFace
Cookie McCakeFace is one of my favorite bakery names, ever. It was launched as a dessert food cart by Sarah Higgins, a roller derby skater-turned-baker.
After leaving her IT job during the pandemic, Sarah pursued her dream of baking oversized, ooey-gooey cookies. The result was Cookie McCakeFace.
In Portland, her half-pound cookies are sold from a cart at the Heist food pod, which is where we sampled the goods. I got the blue Cookie Meister stuffed with whole Oreos. The googly eyes only add to their appeal.
True to her ideals, it was thick and cake-like, and genuinely delicious. We also tried the CCC, Sarah's signature chocolate chip cookie, which oozed melted chocolate after the staff warmed it up for us. 4727 SE Woodstock Blvd, Portland, OR, cookiemccakeface.com
Woodblock Chocolate
It was at a café in Cannon Beach on the Oregon Coast where I first learned of Woodblock Chocolate (in the form of a cookie, of course). A few months later, when I had the chance to revisit Portland, I made my way to the craft chocolatier's manufactory and café.
Founded by the husband-and-wife team of Charley and Jessica Wheelock, Woodblock Chocolate evolved from their home-based bean-to-bar experiments into Portland's pioneering craft chocolate manufacturer.
In June 2018, they opened their 1,500-square-foot facility and café at 1715 NE 17th Ave, including production roasters, a tasting bar, pastries, and a retail shop. In August 2025, they launched a bakery, as well.
The industrial yet warm and inviting interior provides a space where you can sip drinking chocolate made from beans roasted in-house and choose from an assortment of pastries. After taking a peek into the production facilities, visible behind large windows, I turned my attention to the baked goods.
A flourless chocolate torte and a chocolate chunk cookie held the most appeal, but there were also non-chocolate items (sausage, pretzel, and pesto rolls, baked cheese puffs, currant scones, and date cake). 1715 NE 17th Ave, Portland, OR, woodblockchocolate.com
From viral donuts to James Beard Award winners, Portland bakeries never stopped surprising me. Each one brought something different to the table, whether it was a rose pistachio croissant, a salted honey pie, or a blue cookie the size of my hand.
What stood out most was the creativity and care that went into every bite. Portland's bakers don't just follow trends; they set them. If you love pastries, I hope this story inspires your own Portland bakery crawl.
