News & Media

Categories: Home Page Only,Videos,What's New | Posted 02-21-13

We are so pleased to share the story of how Petunia’s Pies and Pastries began in Lisa’s own tiny kitchen, and has grown into the beautiful space that we open March 1st. Please kick back and enjoy!

XOXO

The gang at Petunia’s Pies and Pastries

Petunia’s Story from Petunia's Pies & Pastries on Vimeo.

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: Home Page Only,Videos,What's New | Posted 02-07-13

We here at Petunia’s Pies and Pastries are about to open our doors for the first time, and we could not be more excited! Our 1,600 square feet location at 610 SW 12th Ave  is set to open to the public March 1st! We’ve been hard at work every day getting the bakery ready do do what we love, bring joy to our customers! So much thought and care has gone into every choice we have made in this process, and we hope you’ll see the proof in the pudding. Or, the cowgirl cookie, in this case. Bakery Window

Our location is a perfect choice. We just love the area. The hill, the character, the somewhat “undiscovered” idea of it here. We love the style of the older buildings, and the old church across the street reminds us of being in Europe, and it’s so peaceful to look at! We think this area is going to develop greatly in the next couple of years, and just had to be a part of the growth here.

Petunia’s Pies and Pastries’ first brick and mortar location will function both as our production kitchen and a retail storefront and bakery. We will serve an expansive selection of our pastries, signature items, seasonal specialties, and daily specials. These could be anything from waffle sandwiches to ice cream sundaes and bruleed banana splits! On the weekends we will serve up fresh batches of our famous doughnuts and sticky buns. We will have a small savory menu with sandwiches, salads and delicious healthy unique little bites. We plan to serve a selection of nice wines (and bubbly, of course), locally made gluten free beer and signature cocktails that can be paired deliciously with our desserts! Stumptown coffee and espresso will be proudly served. Everything will, naturally, be gluten free & vegan. Many other items offered will be soy free, refined sugar free, nut free, etc.

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Owner Lisa Clark proudly presenting the bakery while under construction.

The whole feel of the place will be quintessential Petunia’s. Retro, fun, colorful yet simple, clean, classy and comforting. We have created a space that makes people feel happy, warm and full of life. A place where they can relax and enjoy Portland’s best dessert and treats, and feed a part of their soul. Dessert speaks to people. Food in general does, but dessert makes you feel special, makes your eyes light up, makes you smile, makes your heart race a bit, makes you remember being a kid and eating some cookies your mom made warm from the oven. That is what we will bring to customers. More than dessert, a feeling. That is what we love to do.photo

Sit back and enjoy the video below and watch how our bakery has progressed from bare to beautiful!

XOXO
Petunia’s Pies and Pastries

Petunias Pies & Pastries has a Home! from Petunia’s Pies & Pastries on Vimeo.

Categories: Videos,What's New | Posted 02-03-13

Follow us on a walk from Petunias Pies & Pastries location at the Portland State Farmers Market to our new location at 610 SW 12th Ave…

 

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

eater

“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

 

 

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