When it opened in 2008, this SE bakery was dubbed the church of heavenly bread. Founder Tim Healea passed the reigns to longtime head baker Dillon DeBauche in 2023, prompting a minor facelift and a doubling down on all things grain nerd. Bread remains the star, from righteous spelt loaves to snappy “long skinny” baguettes. I ride with the Sally Lunn, a pale-yellow beauty with a rich and buttery crumb. It’s the best sandwich bread you’ll find. Alas, the pastries are fine, but less than saintly: the laminated dough has no shatter, no swagger, but the croissants will do in a pinch. Keep your eyes on the bread. DeBauche spent years in research and development at Camas Country Mills, the Junction City mill that grinds your favorite bakers’ favorite grains, and it shows.
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