Portland, Oregon Bakery & Deli | Lovejoy Bakers

February 4th, 2013

Be Still My Heart

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.

January 18th, 2013

Roasted Beet Salad

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!

January 9th, 2013

Lovejoy introduces 'Wonder' Bread

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.

I have been painting and creating for 28 years. A big moment was when I sold two paintings to an employee of the Guggenheim museum in New York for an esty art show she was putting together in NY, so I actually got to address my paintings to the Guggenhiem museum just writing down the address brought tears and a huge crooked smile. Other big moments are the ones that happen when I am sending out my work around the globe. When I create my world feels just right. Spreading love as my message...that feels right too.
Contact Me Via Email
Katy Keuter Website

Portland Oregon Bakery And Deli | Lovejoy Bakers

Roasted Beet Salad

Lovejoy introduces 'Wonder' Bread

Featured Artist, Katy Keuter

SEARCH BY TOPIC