Lovejoy Bakers

3 Perfect Ways to Make Mom’s Day

admin — Mon, 06 May 2013 17:18:27 +0000

UPDATE: Orders are now closed for Mother’s Day Cakes, HOWEVER you can still stop by Lovejoy to pick up some lovely treats for Mom! Gift cards also make a great gift ♥

Mother’s Day is next Sunday May 12 and if you haven’t made plans yet, we have some great ideas for you. Since Portlanders LOVE their brunch, Lovejoy Bakers will be making some special additions to our menu!

1) Choose from Royal Eggs Benedict with Roasted Asparagus or a creamy Chevre and Spinach Strata crowned with a Sunny-Side Egg.

2) We’ll also be offering a delicate Mother’s day Mimosa Cake, pictured above, made with pink champagne and filled with mandarin orange cream and frosted with orange buttercream. You can preorder this cake on line (scroll down for order form) and have it inscribed with Mom’s name or another short message.

3) Pick up some chocolate dipped meringue roses (flavored with orange blossom water, yum!)… they are light as air and a wonderful gift, just because.

And one more thing, you may also order a CHOCOLATE VERSION of the Mimosa Cake filled with mandarin orange cream and frosted with orange butter cream. To order, complete the form below by noon on Thursday. We will have your cake ready to pick up on Sunday. Payment is received at the time pick-up.

Just in case you were curious…

admin — Fri, 05 Apr 2013 22:37:49 +0000

Have you noticed that Lovejoy’s pastry case is growing? The many fanciful and delicious pastries, tarts mini-cakes, heavenly macaroons, salted caramels and homemade marshmallows are thanks to our long-time pastry chef Danielle Hoeft. A true “Sweet Genius,” Danielle always has something up her very creative sleeve. And that includes custom birthday and wedding cakes too.
To access our custom cake order form online, please click here. Of course you can always call the bakery and ask questions or place an order the old fashioned way. Scroll down to see more of Danielle’s blissful creations. Trust us, they taste as divine as they look!

Upper left, clockwise: Fig Roll and Chocolate Cherry Cap, Blueberry Orange Bread Pudding, Lemon Raspberry Tart with a Chocolate Crust and Meyer Lemon Cheesecake

Enjoy!

Easter ‘Sun’ Day

admin — Fri, 29 Mar 2013 16:30:31 +0000

The weather is supposed to be GLORIOUS this weekend, so whether you celebrate Easter or not, hop over to Lovejoy Bakers for some special treats to herald our much anticipated Spring! There are bunnies, chicks and other fanciful cookies, hot cross buns, as well as delicate egg-shaped macaroons that melt in your mouth. And yes, weather permitting, the patio will be set up with tables and chairs to dine al fresco and soak up all the Vitamin D we’ve been missing!

For the Irish in all of us

admin — Wed, 13 Mar 2013 16:10:48 +0000

Just in time for St Patrick’s Day, Irish Soda Bread is now available at Lovejoy Bakers. First conceived by homemakers in the 1880s who had neither ovens nor leavening, Irish Soda Bread was cooked in a heavy cast iron pot placed directly in the fire. It’s traditionally made with flour, baking soda, buttermilk and salt. Our version is scented with cardamom and gets a light dusting of crystallized sugar. Enjoy it warm, with a little butter and a cup of hot tea.

Make this delicious soup from scratch

admin — Fri, 01 Mar 2013 23:33:43 +0000

Lovejoy Bakers may be known for artisan breads, but our scratch-made soups are quickly becoming just as popular. Here is Chef JJ’s recipe for a rich and satisfying soup similar to Vichyssoise, but made with celeriac, commonly known as celery root. Celery root isn’t the prettiest vegetable on the outside, but when pureed with onions, thyme and yukon gold potatoes, it becomes wonderfully silky-smooth with a delicate celery flavor. It’s easy to prepare and makes a lovely dinner with a salad, and of course, a Lovejoy Bakers Baguette. Enough to serve 4.

For the Soup
Serves 4
2 cloves garlic – peeled
1 medium yellow onion – julienned
21/2 pounds of celery root – peeled and diced in large chunks
1/2 pound yukon gold potatos – peeled, diced in large chunks
1 quart milk
2 cups water
1 sprig thyme – leaves picked from stem
1 large bay leaf
1 1/2 tbs Champagne vinegar
2 cups heavy cream
1 1/2 tbs kosher salt
1/8 tsp ground white pepper

For the Garnish
Crème Fraîche
Black Truffle Oil
Celery Leaves

Make the soup:
Fill a 6 quart soup pot with water and milk. Add the celeriac and potato directly to the pot to avoid oxidation. Add the onion, garlic, thyme & bay leaf. Bring to a low simmer and cook for 35 minutes or until tender. Remove bay leaf. Remove from heat. Add vinegar, cream, salt and white pepper.

Puree with a hand mixer until smooth and pass through a fine sieve. Ladle into 4 – 8oz bowls. Garnish with a little swirl of crème fraîche, a few dots of black truffle oil and a couple of lovely inner celery leaves for a beautiful finish. Serve warm and Enjoy!

Chilly morning + Hot Breakfast = Love (joy)

admin — Fri, 22 Feb 2013 19:54:11 +0000

Take off your coat, stow your umbrella and stay awhile. On dark, rainy mornings, we invite you to Lovejoy Bakers where a delicious sit-down breakfast awaits. Start with an artfully brewed Stumptown cappucino, and choose from a fluffy egg sandwich on Challah or Ciabatta roll. Perhaps you feel like a flaky fruit Danish, slice of coffee cake or good-for-you muffin. Or if you’re in the mood for a real treat, indulge in Lovejoy’s secret recipe oatmeal topped with caramelized brown sugar.

Read the paper, do the crossword or just people watch. We look forward to feeding you well.

Be Still My Heart

admin — Mon, 04 Feb 2013 21:25:55 +0000

Here’s a sophisticated way to show how smitten you are with your love muffin. These two exquisite heart-shaped cakes are as beautiful outside as they are delicious inside.

Above is our Dreamy Decadence Chocolate Cake. It features a kick of chile, which amplifies and richens the chocolate. Filled with indulgent layers of chocolate mousse, creme fraiche and chocolate covered hazelnuts, it’s glazed with iridescent gold dust!

Below is our Luscious Lady Finger & Lemon Cake. Light and sweet lady fingers embrace lush lemon mousse, sweet raspberry coulis, and tart cherry streusel. It’s topped with fresh raspberries and candied lemon.

We also have our beautifully decorated Valentines cookies. All items are available for pre-order by clicking here. You can also place an order at the register at Lovejoy Bakers West, 939 NW 10th Ave.

We also offer custom cakes. To place a custom cake order, please call (503) 222-7371 and ask for Brianna. Spread the Love with Lovejoy Bakers.

A recipe for our Roasted Beet Salad

admin — Fri, 18 Jan 2013 19:56:41 +0000

This fresh and vibrant salad is great as a lunchtime entrée, or a dinner starter– and is very impressive to serve to guests. Make it while plump NW beets are still in season. Enjoy!

For the Roasted Beets
2 lbs beets
1 sprig rosemary
1 small stick cinnamon
8 black peppercorns
2 bay leaves
4-5 tablespoons extra virgin olive oil
water
kosher salt

Preheat oven to 400 degrees. Rinse beets thoroughly and pat dry with towel. Coat with olive oil and sprinkle generously with kosher salt. Place in deep baking dish with enough water to cover bottom by 1/2 inch. Add cinnamon, rosemary, peppercorns and bay leaf. Cover pan tightly with aluminum foil. Roast for 2 1/2 hours or until tender when pierced with a small knife. Allow beets to cool. Peel by rubbing skin with a towel. Cut into 1 1/2″ wedges.

For the Tarragon Vinaigrette
1/2 cup champagne vinegar
2 tbs whole grain mustard
6 egg yolks
1 1/2 tbs fresh tarragon leaves
1 large clove peeled garlic
1/8 tsp salt
1/8 tsp black pepper
1 cup canola oil
1/4 cup extra virgin olive oil

Mix all ingredients except oil thoroughly with hand blender or food processor. Slowly add both oils in a steady stream to achieve a creamy emulsion.

Garnish and final prep
1-2 large ruby red grapefruit
1 large head frisee
6 oz chèvre

Peel, segment and seed grapefruit. Trim, wash, dry and tear frisee into 1 1/2″ long pieces. Toss the beets with EVOO and Salt to taste. Arrange in center of 4 large plates. Place citrus and crumbled chèvre around beets. Toss frisee with enough vinaigrette to coat and arrange a small amount atop beets. Enjoy!

Lovejoy introduces “Wonder” Bread

admin — Wed, 09 Jan 2013 14:48:39 +0000

The best thing since sliced bread, well, is Lovejoy sliced bread! Packaged and available on our bread rack, choose from Country Levain, Country Walnut, Caraway Seed Rye, Multigrain, Marble Rye, and Sourdough — all freshly baked and ready for you to take home. These breads are 100% natural and have absolutely no preservatives. Feel free to freeze what you don’t eat today, for enjoyment tomorrow. Each loaf is only $5.

Finding Pleasure in Small Things

admin — Fri, 04 Jan 2013 17:37:08 +0000

2012 has flown by, and we wish to thank you, dear customers, for your kind patronage. Turning the page to 2013, we look forward to a fulfilling year in which hope is renewed and happiness can be found in the most humble of acts. May we suggest the singular enjoyment of freshly baked bread and butter?
Many have waxed poetic about the necessity and comfort of our daily bread. Lovejoy Bakers is a place to find such comfort… in all shapes and sizes! Here’s to a New Year filled with good bread, and the kind acts which result from a nourished soul.