Back to Eden Blog

Coffee and Doughnuts Anyone?

Posted on Jan 31, 2013

We mentioned in our last post that the bakery is undergoing a number of transitions all in effort to serve this community better and give you, our customers, the unparalleled experience we want Back to Eden to be known for. First up on our to-do list, we have decided to begin working with another coffee roaster who could better accommodate the needs of our growing small business. We have thoroughly enjoyed working with the fine people at Cellar Door over the years and wish them the absolute best as we part ways. If you find yourself missing their bean you can always visit them in their charming southeast cafe located at 2001 SE 11th Ave. in southeast Portland. Thank you Cellar Door for all your business and support!

That said, we are proud to introduce you to our newest  business partner, Trailhead Coffee Roasters! Not only do we enjoy their incredible product but we feel that their commitment to sustainable agriculture, ethical harvesting  and green business practices is in alignment with our own vision and values. Trailhead is very committed to strengthening the communities they work with both locally and at the beans’ point of origin. Working closely with Café Femenino, a cooperative of women farmers, a percentage of Trailhead’s profits are donated to the Café Femenino Foundation which helps to improve the quality of life in coffee growing communities. They also donate a portion of the profits from the sale of Café Femenino coffees to a revolving KIVA microloan program supporting women and children in Africa. Additionally, Trailhead  is very supportive of local events here in Portland, including bicycle related activities from cyclecross races to Shift to Bike’s Breakfast on the Bridges monthly event. The roast facility itself is carbon neutral through carbon offsets from TerraPass and all business activity, where possible, is conducted by cargo or commuter bike. To learn more about this emerging small business and their practices please visit their website or in person at their “accidental cafe” located at 1847 E. Burnside Tuesday-Friday 9am-2pm.


And what pairs better with a fine cup of coffee then a fresh-baked doughnut? Towards the end of 2012 we began offering baked (not fried) vegan gluten-free doughnuts that have been incredibly well received. We are starting out with one seasonal flavor at a time but as they continue to catch on in popularity we are likely to increase the options available. The featured flavor right now is this beautiful Apple Cider Doughnut with a Vanilla Bean Glaze topped with a dehydrated apple slice. This is one treat you sure don’t want to miss so stop by soon to see what all the buzz is about and then pair it with a cup of Trailhead coffee to get your own buzz on! And stay tuned for future doughnut/coffee news as the offerings will only get better throughout the year!

Thank you for all your business and support!
Happy dunking!

All the best,
Back to Eden Bakery

Happy Belated New Year From Your Favorite Vegan Bakery!!

Posted on Jan 17, 2013


2013 started off with quite a bang for us personally which is why it has taken us two-plus weeks to officially wish you all a happy new year! First of all, we want to thank you all for allowing us to take some much needed time off and allowing our wonderful, hardworking staff to have the same!  The R&R was exactly what we all needed to take on this new year full of possibilities but in the end we genuinely missed serving you and seeing your smiling faces!  We hope you all had a wonderful holiday season and are feeling great about the year ahead!

Over the break we developed some great new items and flavor combinations for you all to try!  If you’ll permit we are going to do our best to tempt you away from those restrictive new year’s resolutions with the following:

Our newest morning item is a Quinoa Currant Muffin, protein packed with organic quinoa, filled with organic currants and finished with a sprinkle of cinnamon sugar. It makes for a delightful start to the day especially when paired with a hot cup of Townshend Tea or coffee from Cellar Door Coffee Roasters!
How about a Coconut Cupcake with a Maple Buttercream? Or a Toasted Almond Cupcake with a Salted Chocolate Buttercream? These flavors really pop and are certain to satisfy even the most dedicated cupcake connoisseur!
For a rich and creamy raw dessert we have two new cheesecake flavors to choose from. Try this decadent Mexican Chocolate Cheesecake spiced with cinnamon and a pinch of cayenne for a subtle yet spicy kick!
Our beautiful Blood Orange Cheesecake is made with fresh blood oranges and seems refreshingly light for something so delicious. This flavor won’t stick around that long as the blood orange season is very short so make sure you come try it before it disappears!
We also have a few new seasonal cookies for you to try out.  One is a Navel Orange Chocolate Chip which uses the fresh zest and juice from organic navel oranges. The other is a Pineapple Oat White Chocolate Chip made with organic oats, vegan white chocolate and dried pineapple! Good luck choosing between them!

Needless to say, we are already feeling very inspired by the prospects for 2013 and these are just a few of the new items/flavors we have in the works for the coming months. You can keep up with all of our latest offerings and developments by subscribing to our newsletter or by following us via Facebook and Twitter!  It brings us great joy to serve you these delicious vegan gluten-free treats and the community we have created with you is largely what inspires us. Thank you all for the support and love you continue to shower us with!  We are humbled and grateful!


With warm regards,
Garrett, John and the entire Back to Eden Staff

(Note from the baker:  We have decided to stop using coconut sugar for our mini-loaves as they were the only item that called for this incredibly expensive and unreliable ingredient. We are now using Fair-Trade Organic Brown Sugar as we feel more comfortable with its source and the bread tastes almost exactly the same, if not a bit better with the subtle hints of the molasses.)