News & Media

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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