in france, "manger au comptoir" refers to eating a light bite at the counter in a convivial and casual fashion. st honore bakery offers a selection of fresh salads, quiches, and savory entrees made in our kitchen every day.
tomato, zucchini, roasted garlic, parmesan cheese and creme fraiche layered on a sheet of puff pastry.
the classic! brioche sliced with emmental cheese béchamel sauce, dijon mustard, black forest ham.
mesclun mixed greens tossed with our house vinaigrette. poached eggs, bacon, saucisson a l'ai ( garlic sausage).
mesclun mixed greens, yukon gold potatoes, haricots vert, tomatoes, tuna in olive oil, hard boiled egg, nicoise olives, anchovies, house vinaigrette.
savory egg custard baked in a pastry shell with spinach roasted red peppers and roasted leeks.
Vol Au Vent
puff pastry shell filled with a creamy roasted chicken, leek and mushroom sauce.
Salade Du Chef
roasted tarragon chicken salad, carlton farm smoked ham, emmenthal cheese, hard boiled egg, tomatoes, mesclun mixed greens with our house vinaigrette.
magrets de canard (smoked duck breast), aged goat cheese toast, roasted red bell pepper, mixed greens mesclun with our house vinaigrette.
Roasted Red Beet Salade
mesclun mixed greens, oven roasted red beets, fourme d'ambert blue cheese, fresh apples and candied walnuts, tossed with our house house vinaigrette.
Turkey And Cheese Croissant
croissant, emmenthal cheese béchamel sauce and sliced turkey breast.
savory egg custard baked in a pastry shell with bacon and emmental cheese.
Soup Du Jour
our soups are made fresh in house daily. served with bread.
baked fresh each morning with traditional french "methode amelioree" leavening, providing a crispy, yielding crust and a creamy, honeycomb crumb structure.
shepherd's grain whole wheat flour and our natural levain starter baked into the perfect rustic loaf.
our classic baguette coated in fragrant, toasted seeds.
our baguette bread shaped into a classic ring for an elegant table presentation.
Cereal Loaf / Rolls
cracked wheat, oats, rolled rye, yellow polenta, rolled barley, millet, rice bran, wheat germ, and flax seed leavened with our traditional levain. available as a whole loaf or shaped into rolls.
Cranberry & Hazelnut Loaf / Rolls
sweet, dried cranberries and hazelnuts mixed into our miche banaltm dough. available as a whole loaf or shaped into rolls.
Petits Pains Auvergnat, Tabatiere, Fendu
our baguette dough shaped into smaller rolls.
mild sour dough made of a blend of wheat and whole wheat flour. the perfect sandwich bread. available in two sizes.
Raisin Fennel Benoitons
rolls of campagne flavored with fennel seed and plump raisins.
Walnut Loaf / Roll
made with whole wheat flour and levain with walnuts. available as a whole loaf or shaped into rolls.
Onion Loaf / Rolls
our traditional bread dough flavored with caramelized onions. available as a whole loaf or shaped into rolls.
Nicoise Olive Roll
our traditional bread with nicoise olives and rosemary.
a roll studded with crispy bits of bacon.
Croissant Au Beurre
fresh out of the oven, buttery and flaky.
Tarte Abricot Amande
buttery tart shell baked with a rich almond filling and fresh, sliced apricots.
a rich and decadant bread made with eggs, butter and sugar.
Normandy Apple Toast
a pain perdu of brioche and pastries baked in a custard flavored with vanilla and pommeau apple wine, topped with fresh apples.
addictively delicious puffy baked pastry balls made with a pate a choux and sprinkled with rock sugar.
custard flavored with fresh vanilla bean and rum. baked in a copper tin thinly coated with beeswax for a special taste and crunch.
Pain Au Chocolat
a buttery sweet dough filled with chocolate. available in a mini version.
Pain Aux Raisins
a buttery sweet dough wrapped around raisins and a hint of custard.
our brioche dough combined with bittersweet chocolate chips and topped with a chocolate streusel.
Mini Raspberry Croissant
a mini version of our croissant but this one is filled with delicious raspberry jam.
Mirliton De Rouen
fragrant creamy almond batter and vanilla poached pears. a specialty from the normandy capital city of rouen.
Croissant Aux Amandes
twice baked croissant with an almond cream filling.
Chausson Aux Pommes
flaky dough filled with applesauce. available in a mini version.
a little buttery almond cake.
Tarte Aux Pommes
puff pastry covered in apple slices sprinkled with sugar.
Panini, Casse Croute & Pan Bagnat
for a nice break or a full meal, our sandwiches are a true tribute to the very french "casse croute". made fresh every day on our ficelle loaf, our sandwiches offer a myriad selection of flavors and freshness. choose from casse croute, the traditional french baguette sandwich, grilled panini, a savory grilled classic, and pan bagnat, literally "bathed bread" filled with an abundance of flavors.
Brie Aux Fines Herbes
baguette, double crèam brie, fresh herbes, frisée green leaves, cucumbers and toasted sliced almonds.
baguette bread drizzled with garlic infused olive oil and balsamic vinegar, layered with sliced tomatoes, fresh mozzeralla, basil, and niçoise olives.
baguette, dijon mustard butter, black forest ham, emmental cheese, cornichons (french pickles) and lettuce.
Poulet Aux Crudites
baguette bread filled with tarragon chicken salad, sliced tomatoes, lettuce and slices of hard boiled eggs.
prosciutto, brie cheese, caramelized bartlett pears and onions with arugula greens, oilve oil and balsamic vinegar on a grilled panini.
white bean tapenade with garlic and olive oil, roasted eggplant and red peppers on grilled panini.
Rillette Et Roti De Porc In Red Wine
rustic roll, oven braised pork shoulder with fennel, cranberries, honey dijon glazed pork roast. apple slaw of golden delicious, radicchio, fennel and red onions with a bacon dressing.
pan bagnat rustic roll, tomatoes, cucumbers, onions with a mix of parsley, oregano and mint herbs. topped with tuna, hard boiled egg and green leaf lettuce.
Poulet Basquaise In White Wine
pan bagnat rustic roll, oven braised chicken with tomatoes and red bell peppers, espelette piments (basque chili pepper.) red bell pepper slaw with cucumbers and vinaigrette dressing.
master baker, dominique geulin and our baking team - many of them students at portland's western culinary institute - take pride in the fine art of pastry design. the colorful display of desserts made fresh every day, selecting only the highest ingredients, replicates the french heritage of an art that engages both creativity and meticulous precision.
Chocolate Raspberry Delice
flourless chocolate cake layers with chocolate mousse, creme brulee and raspberry gelee.
a smooth and rich lemon custard on a bed of almond cream in a sable shell.
rich and dense blend of chocolate ganache and espresso buttercream between layers of almond sponge cake.
Strawberry Millefeuille (seasonal)
caramelized puff pastry filled with mousseline cream and fresh strawberries.
puff pastry with a ring of pate a choux, vanilla custard topped with whipped cream. caramel and cream filled choux.
Tarte Pont Neuf Blueberry
oregon blueberries baked in a puff pastry, covered with a custard souffle.
Hazelnut Caramel Dacquoise
layers of caramel ganache, chocolate praline and hazelnut buttercream between crunchy hazelnut dacquoise cake.
Eclair Cafe - Chocolat
pate a choux filled with a smooth coffee custard or a chocolate custard, glazed with fondant.
oven roasted apples topped with a custard meringue, chiboust cream and a caramel finish.
Tarte Aux Fraises (seasonal)
pate sablee tart shell filled pastry cream and a tower of fresh strawberries.
Gateau Au Chocolat
rich and dense flourless chocolate cake made with extra dark chocolate.
Gateau Orange Et Gingembre
flourless cake made with ground almonds, pureed orange and a hint of ginger.
Step inside our cozy, rustic boulangerie and you instantly feel a connection with the old-world charms of France. From rows of wicker baskets holding our freshly baked bread to the glass-encased display of sugary pastries, St. Honoré Bakery's ambience and design are pure French mixed with a Northwest vibe. "We create an experience for customers, as well as our workers," says Dominique. "Everything is out in the open so people can talk with me while I roll out bread."