Small-batch breads and pastries from a neighborhood oven — flour, water, salt, patience, and a good story.
See the menuTwenty-seven layers of laminated butter dough, finished with flaky salt. Best while the crackle lasts.
Our house loaf: a 48-hour cold ferment, dark bake, open crumb. The starter is older than the shop.
A humble slice with toasted hazelnut and a whisper of orange zest. Quietly the staff favorite.
14 Juniper Lane, Old Mill District
Portland, OR
Flour & Fable began as a Saturday market stall and one stubborn sourdough starter named Bartholomew. Ten years on, we still bake in small batches, still name our starters, and still believe a good loaf is a short story you can eat.