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We use Shepherd’s Grain flour, a product of the Pacific Northwest, certified by The Food
We use Shepherd’s Grain flour, a product of the Pacific Northwest, certified by The Food
We use Shepherd’s Grain flour, a product of the Pacific Northwest, certified by The Food
We use Shepherd’s Grain flour, a product of the Pacific Northwest, certified by The Food
We use Shepherd’s Grain flour, a product of the Pacific Northwest, certified by The Food

We use Shepherd’s Grain flour, a product of the Pacific Northwest, certified by The Food Alliance, and from family farms in Oregon, Idaho, and Washington.

All Shepherd’s Grain farms use no-tillage cultivation, resulting in no soil erosion and richer soils, saving these family farms for future generations.

Country Brown Ingredients: white and whole wheat flours, water, levain, sea salt, yeast.

Available every day from 7am

This levain bread was modeled after the famous pain Poilane, the French brown bread that re-established the standard for rustic, country-style breads. This bread is made in three shapes and sizes:

1.75kg boule (Ken’s favorite!). Slightly smaller than a Poilane boule, lasts for several days. A little bit tighter crumb than the regular loaf, and a won- derfully subtle character of fermentation.

batard , a regular sized loaf. Nutty flavors characterize this loaf, with open, glistening holes on the inside. Suitable for sandwiches, toast, and dinner bread. Stored in a plastic bag, will last several days.

demi-baguette, a small loaf that most people slice in cross-section slices like a normal baguette. A good dinner bread. Best eaten the day of purchase.

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Walnut Bread Ingredients: white and whole wheat flours, water, walnut pieces, levain, sea salt, yeast.

A versatile bread with great flavor. Excellent toasted. Good with cheese, toasted with butter and honey, or with a nice rillette. We use this bread to make a pear & goat cheese sandwich. Available every day from 7am

Country Blonde Ingredients: white wheat flour, rye

flour, whole wheat flour, water, levain, sea salt, yeast.

Available every day from 7am

We bake this bread to a dark reddish-brown color to maximize the flavor in the crust, sometimes just shy of being burnt to get that caramelized slightly bitter taste on the ends of the loaves. Excellent as a table bread, for sandwiches and toast. If you want a poached egg on levain toast this is the ideal bread. This bread is made in four shapes and sizes

3kg boule (Ken’s favorite!). The flavor of the crust and the character of fermentation is most completely realized in the larger loaves. Favored by many chefs, we deliver these big fellas to many restaurants around Portland.

quarter boule. This is the 3K boule quar- tered so you can enjoy this great bread without having to buy the entire loaf.

1.75 kg boule & 1.75 kg crown loaf, aka Couronne

batard, a regular sized loaf. Irregular hole structure, real crust. These are the loaves most people buy – good for sandwiches, toast and dinner bread. Stored in a plastic bag the crust will soften and last several days.

• Demi-baguette. Should be eaten the day it is purchased or wrapped in plastic to keep it from drying out.

Baguette Ingredients: white wheat flour, water, sea salt, yeast.

We bake our baguettes twice daily, out of the oven by 8am and again by 1pm. The baguette showcases the baker’s craft differently from the more rustic levain breads. Our ideal is to produce a finely textured, crispy crusted baguette with a light crumb and a refined, delicate flavor. The baguette is a city bread, for people who live close to their boulangerie, and can stop by daily, or sometimes twice a day, for their bread. Its flavors are subtle, complimentary to all foods, whether robust stews, or light seafood dishes, salads, or pastas.

Baked twice daily, available by 8:15am and again by 1pm

ficelle: a skinny baguette, closer in size to the baguettes you would buy in Paris. We use these for our jambon sandwich. Great for eating plain or with butter.

Pain Rustique ingredients: white wheat flour, water, sea salt, yeast.

The world needs a soft white sandwich bread that tastes good! Made from our baguette dough, the pain rustique is a great bread for pb&j, toast, croutons, and many sandwiches. Soft crust, tighter crumb than our other breads. Kept in plastic will

last for about 3 days. Available every day from 8am

Ciabatta Ingredients: white wheat flour, water, sea salt, yeast.

Made with a biga, this crusty white bread has great flavor, a very light and soft crumb, and crackly dark brown crust. Most of the ciabatta we bake is delivered to Portland restaurants such as Fife, Ciao Vito and Paley’s Place. An ideal dinner-basket bread, perfect with any sauced food, also good for croutons, we use ciabatta croutons for Caesar Salad at Ken’s Artisan Pizza and on Monday Night Pizza at the bakery. We sell these in rounds and

rectangle shapes. Available every day from 10:30am

ciabatta buns We think these make the best burger buns in PDX! Used by many restaurants, including Le Pigeon, Carafe, and VQ for burgers.

Available every day from 10:30am

Raisin-pecan Ingredients: white and whole wheat flours,

rye flour, water, levain, yellow and purple raisins, pecan pieces, sea salt, yeast.

Ken developed this bread after visiting the famous Kayser bakery in Paris, thinking he could do better. We make this bread in demi-baguette shape. Good for eating plain, with cheese, or with butter.

Available every day from 10:30am

French Rye bread Ingredients: white and whole wheat flours, rye flour, water, levain, sea salt, yeast.

In France this would be a pain de métiel, half wheat flour, half rye flour. We use whole rye flour instead of the more commonly used white rye, to give this dense bread a more intense rye flavor and higher fiber. Slice this bread thin. Will last a week in a plastic bag. Excellent toasted. Serve with a soft cows-milk cheese, with smoked fish, or with butter. Paley’s Place serves this bread grilled with oysters.

Baked Saturdays only, available by 7:30am

Multigrain ingredients: white wheat flour, whole wheat

flour, water, sea salt, baker’s yeast, oats, rye, barley, flax seeds, sunflower seeds, triticale, rolled whole wheat.

Delicious high fiber bread, will last 4 days in plastic. Makes great sandwiches and toast!

Available every day from 10:30 am

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•••••• mon–fri: 7am–6pm sat: 7am–6pm sun: 8am–5pm 503.248.2202 kensartisan.com 338 nw 21st avenue
•••••• mon–fri: 7am–6pm sat: 7am–6pm sun: 8am–5pm 503.248.2202 kensartisan.com 338 nw 21st avenue
•••••• mon–fri: 7am–6pm sat: 7am–6pm sun: 8am–5pm 503.248.2202 kensartisan.com 338 nw 21st avenue
•••••• mon–fri: 7am–6pm sat: 7am–6pm sun: 8am–5pm 503.248.2202 kensartisan.com 338 nw 21st avenue
•••••• mon–fri: 7am–6pm sat: 7am–6pm sun: 8am–5pm 503.248.2202 kensartisan.com 338 nw 21st avenue

mon–fri: 7am–6pm sat: 7am–6pm sun: 8am–5pm

503.248.2202 kensartisan.com 338 nw 21st avenue portland, oregon 97209 (21st ave & flanders)

21st avenue portland, oregon 97209 (21st ave & flanders) breads Made by hand. No short cuts

breads

portland, oregon 97209 (21st ave & flanders) breads Made by hand. No short cuts taken. Parking

Made by hand. No short cuts taken.

Parking in Basta’s lot available weekdays until 5pm, and weekends before 10am and after 2pm

ken’s artisan bakery 338 nw 21st avenue portland, oregon 97209

until 5pm, and weekends before 10am and after 2pm ken’s artisan bakery 338 nw 21st avenue
until 5pm, and weekends before 10am and after 2pm ken’s artisan bakery 338 nw 21st avenue