About the Bakery
A Neighborhood Bakery for Everyone
Back to Eden Bakery is rooted in community. Nothing is more fundamental to our company than creating a space where everyone can feel safe and welcome to share in food that everyone can eat. We started this business over 10 years ago with the goal of creating a menu that is inspired by and connects us to this garden we have a responsibility to steward. All of the food we serve, and the kitchen it is prepared in, is completely free of gluten, wheat, dairy, eggs and meat. We believe that a gluten-free and plant-based menu can best accommodate everyone in our capacious community. We also make a significant effort to bake and cook items that are free from common allergies such as soy, nuts, potato, coconut etc. Being a bakery that can proudly serve the greatest number of people is at the forefront of our mission as well as planting something back in return.
In the Spring of 2007 Co-Owners Garrett and John bought a house in the Cully neighborhood of NE Portland, Oregon with the intention to create a model for small scale urban farming and cottage industry. By the end of that summer their attached garage had been turned into a small commercial kitchen and their front yard garden was growing an abundance of organic food. In the fall of 2007 Back to Eden Bakery was delivering pastries to local markets, grocery stores and coffee shops around Portland.
Within a year the demand for a brick and mortar was growing and John and Garrett’s desire to connect more directly with the community was too. In the fall of 2009 Back to Eden’s first storefront was opened on Alberta Street debuting a menu far beyond what wholesale could showcase. All of the baking continued in the converted garage kitchen while running deliveries in between batches until the fall of 2011 when an opportunity arose to take over the space directly behind the Alberta storefront and convert it into a commercial kitchen.
In January of 2015 Back to Eden Bakery was approached by Tidbit Food Farm and Garden to open a bakery food cart that would serve as the dessert provider for their already stellar line up of carts. With Back to Eden’s signature aesthetic the Bakery Food Cart was opened in the Spring of 2015 at the corner of SE 28th Place and Division Street.
The spring of 2017 presented another expansion opportunity when the yoga studio neighboring the original Alberta Street storefront became available. After 8 years working with a rather petite dining footprint the ability to grow directly next door was something that Back to Eden simply could not pass up. In the summer of 2017 Back to Eden will open an all new bakery cafe with an expanded menu including brunch and dinner. The original bakery storefront will become a dedicated ice cream and dessert shop featuring all your favorites plus many more.
John and Garrett continue to reside in their Cully neighborhood home where the business was started. The property around the home continues to grow organic food supporting bees and bats while providing habitat for other wildlife in an urban environment.
Back to Eden Bakery only sources ingredients we can be proud of. We have always prioritized organic and sustainably grown ingredients over profit margins. We use local produce whenever possible and are always looking for the most ethically sourced ingredients. Back to Eden works closely with its local vendors and distributors who share these same ethos.
Being a gluten-free and vegan bakery we never use wheat, eggs, dairy or meat products in our baking and cooking. We mix our own universal flour blend in house that is nut, soy, coconut, potato and bean-free. This is the flour we use in almost all of our baking.
Because we are committed to using only the highest quality 100% plant-based non-GMO ingredients we do not use any artificial flavors, food dyes, fondant, gum paste or glitters in our cakes, desserts or any menu items for that matter. All of our dyed frostings and glazes come from 100% plant-based sources like beets and turmeric. We think the beauty of nature speaks for itself.
While we do everything we can to avoid cross contamination in our kitchen please keep in mind that our items are produced in a shared facility with nuts and legumes. We do use a number of nuts in our baking including peanuts, walnuts, almonds and hazelnuts.