|
Lovejoy Bakers East is now open! Located a block off SE Division at 2523 SE 9th Avenue, our brand new wholesale facility is now producing Lovejoy signature baked goods for Zupans, Whole Foods and local restaurants. If you’re in the neighborhood, PLEASE STOP BY! We also serve lunch and you can pick up your favorite baguettes, ciabatta or rye fresh from the oven. Click here for the Lovejoy East menu. And check out the article from our new fans at PDX Eater. Hope to see you soon!
An egg can be eaten many different ways, but we declare that our selection of breakfast sandwiches is the best way to do so. Each sandwich starts with a freshly-baked ciabatta, toasted and buttered, then filled with the most delicious combination of ingredients. Take The Lovejoy Deluxe: a customer favorite, filled with a fried egg (intact with a runny yolk) and 4 smoky slices of bacon (enough for each bite!). A swathe of Bleu d’Auvergne and a handful of tarragon-dressed frisée brightens this protein-packed meal. Guaranteed to start your day right! *In case you can’t make it to the bakery in the morning, our breakfast sandwiches are available all day long.
In addition to the Lovejoy Deluxe we offer a simpler line of breakfast sandwiches that we love just the same. Choose from Egg & Kalamata Olive Tapenade, Fontina & Egg and the classic Bacon & Egg featured above. Note that this sandwich is served on one of our other freshly baked rolls. If you’d prefer your breakfast sandwich on nutty Multi-grain, buttery brioche, or sourdough, feel free to tell us so. We are always happy to oblige. One last bit — This PB & J scone is so good, we thought we’d share the recipe with you. Enjoy!
Peanut Butter & Jelly Scone Recipe: 1 cup Butter Preheat oven to 375 degrees. With a knife cut butter into small (grape-sized) pieces. Combine all dry ingredients in a large bowl. Cut in butter with a pastry knife until mixture is a coarse crumble. Add peanut butter, mix until evenly distributed. Lastly, add buttermilk, and mix just enough until the dough comes together uniformly – be careful not to over-mix. Turn dough out onto a lightly floured surface. Roll dough out to a 1/2 inch thick round. Cut into 8 wedges, and place onto greased or non-stick baking sheet. For the jelly center, make an indentation on each scone with the back of a spoon or your thumb, and spoon jam until it’s level with the scone. Sprinkle coarse sugar over scones before baking. Bake for approximately 16 Min or until golden brown.
From a PB & J served on the best bread in town, to the Lovejoy Roast Beef (pictured above), it would take you nearly a month to sample each of our sandwiches. Speaking of the best bread, when is the last time you had a freshly baked Kaiser Roll? A taut exterior, soft and chewy interior and all those nutty poppy seeds are the perfect package to hold our house-made roast beef. We season and slow-cook it ourselves, slice it thin and stack it tall – then add melt-in-your mouth caramelized yellow onions and organic sharp white cheddar. A devilish horseradish aioli adds just the right kick to each bite. Served hot… and with lots of napkins. The turkey sandwich - voted by our customers as ’most popular’ - is a glorious combination of salty + sweet, soft + crunchy, light + rich. House-roasted turkey is generously layered on our rustic country bread with perfectly ripe avocado and smokey planks of bacon. A shmear of slightly sweet mascarpone cheese plus another of house-made cranberry chutney act as the icing on the cake, so to speak. If you haven’t had this re-imagined classic yet, you must… read what a fellow Portlandian writes about it: click here.
Taking a break from bread? May we suggest the Lovejoy Salad? Weighing in at over a pound, this bountiful array of meats, cheeses, brine-y olives and soft boiled eggs is a meal and a half. Organic baby lettuces are gently tossed in our signature tarragon dressing, then topped with tender white meat turkey, dry-cured salami, kalamatas, and an egg cooked so perfectly, you could cry. What makes this salad extraordinary is the Italian San Daniele prosciutto (cured for 16 – 18 months) and the Bleu d’Auvergne imported from South central France. Truly a feast. P.S. Once you’ve had a Lovejoy lunch, you may not need dinner! |
|
|||||||||||
