News & Media

Categories: Home Page Only,Press | Posted 03-12-13

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“The Portland gluten-free bakery scene expands this month with the brick-and-mortar opening of Lisa Clark’s farmers market favorite,Petunia’s Pies and Pastries. The downtown bakery and cafe will also serve as a dessert destination spot, offering gluten-free beer from local favorites Harvester Brewing and Omission, plus a rotating selection of red, white, sparkling and dessert wines, cider and five signature cocktails.

Recipe included with this story: Petunia’s Pies and Pastries Orange Olive Oil Bundt Cake.

Petunia’s Pies and Pastries is a dedicated gluten-free and vegan facility, which means everything in the bakery is free from animal products, including the desserts, savories (a daily selection of sandwiches, salads, flatbreads and soups) and even the coffee bar. Enjoy local Stumptown coffee or Foxfire teas with a staggering selection of dairy-free alternatives, including soy, hemp, rice, almond and coconut milk.

The ambitious pastry and dessert menu will feature all of the following items daily, specific flavors varying according to seasonality: cookies, sandwich cookies, whoopie pies, bars, cupcakes, pies, tarts, cheesecake, cinnamon rolls, sticky buns, breakfast pastries and layer cakes. Doughnuts will be available on Saturdays and Sundays. Both private tables and a communal table are available for enjoying your treats; sidewalk seating coming soon as weather permits.

The official Petunia’s Pies and Pastries grand opening celebration was March 1, but until you can get there to check out the bakery for yourself, try Lisa Clark’s Orange Olive Oil Bundt Cake at home.”

Read the posting here:

http://www.oregonlive.com/foodday/index.ssf/2013/03/a_new_and_tasty_downtown_desti.html#incart_river

 

Categories: Press | Posted 03-08-13

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“Next up was Petunia’s Pies & Pastries, the vegan and gluten-free bakery, which officially opened its own storefront and production facility on March 1 (610 S.W. 12th Ave., 503-841-5961).

Look for cupcakes, whoopie pies, layer cakes and tarts alongside sandwiches, salads and, on weekends, fresh doughnuts and sticky buns. To wash it all down? Petunia’s serves coffee, tea, gluten-free beer and wine and a trim line of signature cocktails.”

Read Posting here:

http://www.oregonlive.com/dining/index.ssf/2013/03/bluebird_bakers_petunias_pies.html

Categories: Home Page Only,Press | Posted 03-01-13

 

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“Just two years after launching a stand at NE Alberta’s Last Thursday, baker Lisa Clark debuts her brick-and-mortar bakery, Petunia’s Pies & Pastries, in the West End. The 25-seat cafe space features Clark’s familiar line of sweet treats — banana coconut cream pie, Thin Mint brownie bars, vanilla buttercream sandwich cookies — all of which are vegan, gluten- and dairy-free. A line of breakfast pastries offers pecan sticky buns, doughnuts, muffins, and zucchini bread as options to pair with morning espresso; those looking for a savory bite can find items like soup, rice-and-bean bowls, and flatbreads (with vegan cheese).

The drink program, by Oven & Shaker’s Ryan Magarian, features five signature cocktails (like the “Water Lily,” featuring gin, Cointreau, Creme de Violette, and lemon juice), three house wines, and two beers. Petunia’s Pies & Pastries is open now.”

Read posting here:

http://pdx.eater.com/archives/2013/03/01/inside-petunias-dishing-vegan-pastries-starting-today.php

Categories: Press | Posted 02-13-13

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West End Sprouts New Drinking and Dining Venues

” Farmers market favorite Petunia’s Pies & Pastries is opening a bakery café that will bring owner Lisa Clark’s splendid gluten-free sweets and savories (as well as coffee, cocktails and local gluten-free beer) to her fans from morning ’til night.”

Categories: Press | Posted 09-19-12

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“Southwest

SW Alder: Lisa Clark of Petunia’s Pies and Pastries will open the vegan and gluten-free bakery’s first brick-and-mortar locaiton at 12th and Alder, set to open in January. The 1600-square-foot spot (complete with indoor and outdoor seating) will function as the bakery’s production kitchen and retail cafe, with late-night hours and a large selection of cookies, bars, “babycakes”, whoopie pies, breakfast pastries, cobblers, tarts, pies, layer cakes, weekend doughnuts, and daily specials. Clark aims to offer Stumptown coffee, wine, gluten-free beer, and specialty cocktails in addition to a small savory menu of sandwiches, salads, and small plates. 610 SW 12th Ave.”

Read posting here:

http://www.portlandmonthlymag.com/eat-and-drink/eat-beat/articles/eat-beats-news-to-chew-portland-september-19-2012

Categories: Press | Posted 09-17-12

Petunia’s Pies & Pastries has become a popular vendor of all-vegan and gluten-free desserts at Portland-area farmers markets and Last Thursday events on Northeast Alberta Street in the last three years. Come January, people will be able to buy its coffeecakes, bundt cakes, cream pies and cookies year-round at its first retail location in downtown Portland’s fast-emerging West End.

On Thursday, Lisa Clark signed a five-year lease for a 1,600-square-foot portion of a larger space at 610 S.W. 12th Ave., which landlords plan to subdivide into three separate storefronts. Clark says construction of the bakery is expected to begin in mid-November, with an anticipated January opening date.

Clark plans to use the space as Petunia’s production kitchen for its wholesale business, which sells baked goods to restaurants and groceries like New Seasons and Whole Foods Markets. The retail storefront will be open Tuesdays through Sundays, including evening hours to cater to the dessert crowd. In addition to regular pastries, Clark plans to make doughnuts and sticky buns on weekends, and there will be a small savory menu along with wine, gluten-free beer and cocktails that can be paired with desserts. The menu will include items that are soy-free, refined sugar-free and nut-free to cater to customers with dietary restrictions.

Petunia’s joins a growing food scene in downtown’s West End. Next door is Ristorante Roma, a popular Italian spot. Further north on Southwest 12th is Gruner, Christopher Israel’s acclaimed European restaurant. And at Southwest 12th and Alder, there’s much speculation about a high-profile restaurant opening in the former Cox Dry Cleaners space.” Photo credit: The Oregonian

Read article on Oregonian’s site here.

Categories: Home Page Only,Press | Posted 09-17-12

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“Gluten-free and vegan bakeryPetunia’s Pies & Pastries — which currently sells its goods at the Portland Farmers Market — will open a brick-and-mortar bakery/storefront in early January. According to an email blast, owner Lisa Clark has signed a long-term lease in the West End for a production kitchen and retail storefront. In addition to Petunia’s familiar baked goods (vegan cookies, cupcakes, breakfast pastries, and hand pies), the spot will offer a small savory menu (sandwiches, salads), as well as wine, beer, and cocktails to draw an after-dinner-dessert-seeking crowd. Clark plans for 25 seats and a long bakery counter with a retro feel: “The whole feel of the place will be Petunia’s to a T — a bit retro ’60s, fun, color yet simple, clean, classy and comforting.”

The project marks yet-another Farmers Market favorite to go brick-and-mortar (Clark notes that the process was two-and-a-half years in the making). Construction on the bakery begins in November, with a tentative opening date of January 2013. Tentative hours: 9a.m. to 11p.m., daily.”

Read posting here:

http://pdx.eater.com/archives/2012/09/17/plywood-report-33.php

Categories: Press | Posted 01-15-12

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“Gluten-intolerant baker 

Lisa Clark was a freshman at the University of Oregon when she found herself overcome with digestive problems. More than one gastroenterologist diagnosed her with IBS — Irritable Bowel Syndrome — but after doing her own dietary experimentation, she found that cutting gluten and dairy from her diet improved her digestion, energy level and even her skin. She lost 60 pounds.

Clark found that she had a gluten intolerance, meaning her body had difficulty digesting the substance found in wheat and other grains that gives bread its elasticity. She’s not alone. Diagnoses of gluten intolerance, and the more-extreme celiac disease, have been consistently rising. A 2003 study suggested as many as one in 133 Americans have the disease. Or, as Clark puts it, “Now everyone and their mom is gluten-free.”
After college, Clark moved to Portland and found work as a baker at Papa Haydn’s Southeast location.
“I learned a ton about production, but I couldn’t eat anything that I was making,” Clark says. “I was doing research on vegan and gluten-free baking, but when I first started, it was all based on potato flours, bean flours. I just thought, this stuff’s terrible, I’m going to do it another way.”
Clark discovered flours, including quinoa and flax, and other ingredients, such as hazelnut meal and coconut oil, that could make moist, delicious vegan baked goods that didn’t taste like beans.
Her business, Petunia’s Pies & Pastries, sells vegan, gluten-free pastries (though Clark isn’t vegan: she skips dairy, but eats meat). After two years selling baked goods at area farmer’s markets and Last Thursday events on Northeast Alberta Street, today she’s scouting locations for a brick-and-mortar shop in the Pearl District or Northwest Portland.”
Read post here:
http://www.oregonlive.com/dining/index.ssf/2012/01/food_creatives_expand_restrict.html
Categories: Press,Videos | Posted 01-14-12

Petunia’s Pies and Pastries offers delicious gluten-free and vegan desserts

Lisa Clark, the owner of Petunia’s Pies & Pastries, bakes delicious desserts and pastries using gluten-free and vegan ingredients. Clark experienced personal food intolerances and used her cooking skills to create tasty desserts and cookies for others with alternative grains and ingredients that can be enjoyed. Clark’s desserts are currently sold in several stores and restaurants in Portland and she plans to open her own retail bakery in the near future.

 

Read post here:

http://videos.oregonlive.com/oregonian/2012/01/petunias_pies_pastries_offers.html