AUNT MIRIAM'S STICKY BUNS IN PORTLAND MONTHLY MAGAZINE

Super Stoked!

Check out this month's issue of Portland Monthly Magazine (Portland's Best Breakfasts)! You will find our Aunt Miriam's Vegan Sticky Buns listed as one of five of Portland's Best Baked Goods! AWESOME! And we are the only vegan selection! What an honor!

If you haven't yet tried Aunt Miriam's Sticky Buns, I recommend that you come by the shop. If you get there around 9:00 they are usually still warm from the oven! It's a life changing experience!

Aaaaannnnnddd if you haven't been bold enough to try the new "Sticky Situation" you are missing out. It's one of Aunt Miriam's Sticky Buns sliced in half, turned inside out, and filled with our own homemade Smoky Savory Tempeh!

NOT TO BE MISSED

See you soon!!!!!!!

Dovetail bakery featured in Portland Monthly Magazine's EAT BEAT

     Hi everyone!!!! Hope Thanksgiving treated you all well. We made SO MANY PIES and had SO MUCH FUN doing it! I just wanted to share this most recent press from Portland Monthly Magazine's EAT BEAT. They have been so supportive of Dovetail Bakery (and we love them)! All of us at the bakery have been working so hard and it feels like it's really paying off!!! Thanks to everyone who has supported the bakery during our first year of retail! What an amazing & wild ride!! Lots of love to you all!!! See you at the bakery!!! 
XO!
-Morgan & The Dovetail Bakery Crew

Eat Here Now

Alberta Arts’ Vegan Viand 

Dovetail Bakery produces vegan pastries that even carnivores will covet. 

Posted by: Anna Sachse on Nov 26, 2010 at 09:00AM

 

Four scrumptious animal-free pastries from Dovetail Bakery (left to right): Carrot Millet Muffin with Apricot Jam; Winter Pear Darling; Blueberry Muffin; and Aunt Miriam’s Sticky Bun.

     On a recent rainy morning, I popped into Dovetail Bakery, a small, cozy Alberta Arts space where Morgan Grundstin-Helvey and her lovely staff make all the vegan magic happen. I was greeted by the divine scent of caramelizing onions, as well as a quiet gaggle of ladies elbow-deep in flour and listening to cool indie tunes. A few pairs of customers were chatting over cups of strong Courier coffee or pots of tea and plates of crumbs. Piled up on trays in a glass case next to the register sat an assortment of mostly over-sized vegan cookies, muffins, scones, and cinnamon rolls, all decidedly not healthy-looking in the best possible way. (Which is not to say that they are necessarily unhealthy, of course; it’s just that all too often animal product-free baked goods can look like lumps of coal or piles of sawdust held together with tree sap.)
     Sadly, even with a pregnant pastry-tasting partner, I had to limit myself to indulging in only four treats. 
     The Carrot Millet Muffin with Apricot Jam ($2.75) is both delicious and intriguing. Perfectly moist with tons of shredded carrot and plentiful pie-spices, it doesn’t stray into too-sweet territory, and the millet makes for a surprisingly pleasing crispy crunch throughout. The Winter Pear Darling ($2.50) is delectable as well. Essentially a scone, the Darling has an almost chalky dryness that quickly gives way to the moistness that is consistent in all of Dovetail’s pastries. With slices of juicy pear tucked inside, this scone also avoids overdoing it with the sugar, and, instead, allows you to actually taste the high quality flour and a subtle ginger and spice flavor on the back end. (FYI, they also offer a wheat free scone.)
     As for Ms. Grundstin-Helvey’s renderings of classic baked goods, the Blueberry Muffin ($2.75) was fantastic—probably my favorite of the day. Unbelievably soft, it’s hard to place whatever the secret dairy-and-egg-substitute ingredient is; perhaps it’s applesauce or mashed banana, but it tastes exactly like buttermilk. Filled with plump berries and sporting a wonderful crusty top, I would never guess it was vegan. Another highlight: Aunt Miriam’s Sticky Bun ($3.50). The bread is soft with a chewy density, far superior to most “normal” sticky buns and cinnamon rolls I have eaten. I have to admit—sticky buns are one of my favorite things on earth and I do actually miss the butter in the goo, but the toasted pecans and vibrant flavor of toasted sugar and cinnamon are plenty pleasing.
These were tasty tidbits on the day I ventured in, but the offerings are always subject to both season and whimsy. Check out Dovetail’s website for a cheat-sheet on what might be available today, as well as other locations around town where you can gobble up the goods.

COURIER COFFEE IS AMAZING!!!

CONGRATS JOEL & THE WHOLE COURIER CREW!!!!

SO GLAD TO HAVE YOU AS OUR COFFEE ROASTER!!!

 

Courier Coffee Roasters

By Karen Brooks

For the past six years, Joel Domreis has lived like a character in a Portland comic book: in the shadows, biking by dawn to deliver batches of beans to select coffeeshops and individual addicts. Now he walks (well, rides) among us with his new shop, Courier Coffee, an intimate den of coffee cool in the former home of Half and Half, just around the corner from Powell’s Books downtown. In this spare storefront, friendly baristas hold court behind a slim walnut bar, just a handshake away from customers, carefully turning out Courier’s smooth roasts in pour-over coffee and lovely lattes. Courier roasts some of the best beans in a competitive city—and they’re never more than three days old.
Courier’s baker, Leala Humbert, crafts a collection of savory galettes, dainty muffiny things, and wonderfully weird granola bars that bring to mind haute birdseed, full of chewy, crunchy, dried-fruit goodness. You’ll feel like your molars have hit the treadmill, in a good way.
A turntable on the counter taps the house mood, Monk to Mötley Crüe, and everything has a found-art quality: books snagged from boxes on the street sit neatly on tiny tables, while the walls display hand-captioned photos from the likes of filmmaker Gus Van Sant and one-time Andy Warhol confidante Paige Powell—both instant Courier converts who quietly slipped rare glimpses from their collections into the space.
Domreis still delivers beans to select customers by bike, though beans can be bought at the store for $15 a pound. But his dream for Courier reaches beyond coffee: a big shelf to hold his coffee-roasting tomes, cookbooks, and vinyl collection, to inspire conversation with customers. Come, and sip it all in.

Published: December 2010

 

HOLIDAY/EVERYDAY PIE

     Pie season is upon us and if you haven't already stopped by the bakery for a WARM slice of Pear & Vanilla Bean Pie, maybe this will inspire you...

 Thinking about PIE! Such a great way to start the day!

     I promised a banner pie season this year & we are already off to a great start! Check out this awesome write up in Portland Monthly Magazine's newest online journal EAT BEAT! One of my favorite quotes is when Karen Brooks is describing our Chocolate Hazelnut Tart with Salted Hazelnut Brittle, she calls it "a taste of vegan swank." AMAZING!!! We are already baking pies so call us & place your order anytime. These pies make the perfect dessert at a potluck or birthday party, will totally impress your friends while watch the sunset at the bluffs, and will keep you cozy while you read in bed and listen to the rain outside! Holiday/Everyday Pie Menus are ready & waiting for you at the bakery, but if you want to see them RIGHT NOW I can help you!

HOLIDAY PIE MENU

All pies are vegan, handmade, and served in a recyclable tin.
PLEASE ORDER 48 HOURS IN ADVANCE
THANK YOU!!

Pear & Vanilla Bean Pie with Pecan Streusel $25
organic bartlett pears sliced thin & flecked with real vanilla bean, piled high in a rich flaky handmade crust, then topped with crispy toasty pecan streusel. soft & fragrant, crispy & nutty, this pie is perfect at any occasion.

Rich Chocolate Hazelnut Tart $25
in a tender flaky handmade crust, rich chocolate ganache covers toasted hazelnuts. topped with homemade salted hazelnut brittle, this tart is a show stopper.

Pumpkin Pie $20
organic pumpkin, fresh ginger, and coconut milk make this take on the classic even better than the original. tender, not too sweet, perfectly spiced pumpkin filling inside a rich flaky handmade crust is great at any holiday table (or along side a cup of courier coffee for breakfast)!

DOVETAIL BAKERY

Hours: Tues-Sun 7am-4pm

3039 NE Alberta St.
Portland, OR 97211

At NE 31st & Alberta St.

503.288.8839

DOVETAIL BAKERY IN THIS MONTH'S ISSUE OF PORTLAND MONTHLY MAGAZINE!!!

WHAT AN HONOR!!!! 

CHECK US OUT IN THIS MONTH'S PORTLAND MONTHLY MAGAZINE!!!

63 THINGS EVERY PORTLANDER MUST DO!!!

Photo: Michael Cogliantry

Paige Powell gets floury with Katherine Lansdowne (left) and Morgan Grundstein-Helvey at Dovetail Bakery.

Go Vegan

ANDY WARHOL’S confidante and one-time associate publisher of his magazine, Interview, Paige Powell is a pop culture savant, international arts adviser, and tireless animal rights activist. She’s also an 18-year connoisseur of all things vegan, meaning no dairy, no honey, and no shopping for cool leather boots. But Powell says it’s not a sacrifice, just “healthy, humane and the best way to leave a small paw print on the planet.” Despite our carnicentric reputation, Portland is still a vegan stronghold, too, and Powell now sees a growing cluster of caterers, cafés, food carts, and even a vegan strip club (Casa Diablo) championing the lifestyle.

Dovetail Bakery: Even omnivores are buzzing about the fantastic scones at Dovetail. Modeled after the popular community-supported agriculture co-ops, this tiny bakery also offers subscriptions to changing treats on-hand. Your weekly take-home box might include scratch-made granola or pizza dough or beans from local standout Courier Coffee Roasters, whose product is served at the counter. 3039 NE Alberta St; dovetailbakery.blogspot.com