Artisan cake company specializes in custom designed, sculpted, wedding and specialty fondant cakes, cupcakes and toppers. We make our cakes, buttercream and fondant all from scratch with fresh and delicious ingredients. Every detail is carefully crafted just for you and no two creations are exactly the same.
More than 25 breads, made from fresh, natural wheat flour, fill the racks at House of Bread, ready to be toted home and eaten, or sliced for the bakery's hearty sandwiches. The stone-milled flour combines with honey, which serves as a natural sweetener, and natural ingredients to create mouth-watering loaves of challah, raspberry swirl, gluten-free rice bread, and over 20 others. A rotating schedule of breads, muffins, and scones keeps the menu as fresh as the pastries.
When Marian and Lew Evans bought the 18 year-old Roses Ice Cream in 1968, they neatly divided the labor: she managed the restaurant, he crafted the ice-cream, and their children worked the lunch counter. Perhaps it's this childhood experience that engendered a true love for the place in their daughter, who took over its operation in 1979. She ran the ice-cream parlor until 1994, when she had to sell it—only to see it torn down just three years later. Finally, in 2007, she joined forces with her brother to rekindle the family business and establish the second Roses Ice Cream.
Though modern, this casual eatery follows the precedent set by the original. Throughout the year, the owner and her staff harvest a rainbow of local berries, nuts, and candies, which they blend into the parlor's old-fashioned 14% butter-fat ice cream. Following this painstaking process, they craft more than 30 flavors in 6-gallon batches throughout the year. Sometimes, these flavors change seasonally—shifting from refreshing berry flavors in the spring and summer to heartier pumpkin in the fall and humanely raised snowman in the winter. These classics are accompanied by other frozen treats such as soy-based ice cream, fresh fruit sherbets, and an ice cream sandwich made with snickerdoodle cookie and cinnamon ice cream. To complement the sweeter offerings, Roses also serves savory fare such as soups, salads, and char-broiled local chuck burgers.
Amanda Rhoads took a course on ice cream from the University of Wisconsin before she set about correcting what she considered to be a grave ice-cream shortage in Portland. Now, from her cream-colored truck, she scoops up creative flavors, such as lavender honey almond and salted caramel, into freshly baked waffle cones. She churns out small batches according to the season’s freshest produce, resulting in summer’s strawberry balsamic, autumn’s sweet-potato pie, and winter’s straight-up snowman. Along with a strict preference for local and organic ingredients, she eagerly accommodates dietary requirements with gluten-free cones and a select menu of dairy-free sorbets. To share the meticulous care that goes into each batch of melty milk, Amanda sets her truck up at local farmer’s markets and food-truck hubs.
Executive chef and owner Torrance Wade leads Taste-T's Cheesecakes’ artisans as they make each dessert to order, from cookies to full-sized and mini cheesecakes. For classic cheesecakes, they whip up graham-cracker crusts using real butter, then slather on a creamy topping made from marshmallows and cream cheese. Innovative flavors include drunken peach cobbler, a french-vanilla-cream cheesecake covered in peach cobbler and baked with peach schnapps inside a drunken oven. Customers can order custom cheesecakes or a host of cheesecake bites to equip parties, or steer into McCormick Pier Cafe, Theo's, or Hamburger Mary's to pick up a slice.
The drivers of Portland Rose Pedals Pedicab coordinate tours and eco-friendly transportation for Portland’s pedestrians. Their cycles wind along waterfront pathways and glide past traffic jams on designated bike lanes. Romantic waterfront tours are a humane alternative to horse-drawn carriage rides, and brewery tours are a more expedient alternative to the crawl.