Our Story
Since 2015
Flour, water, salt, time
Golden Crust was started by Ana and Marco Silva, a pastry chef and a bread baker who met at culinary school in Paris and set out to open an honest bakery in Portland.
Everything is made from scratch every morning, starting at 3 AM. No shortcuts, no preservatives, no frozen dough. We source organic flour from local mills and butter from a dairy 40 miles away.
2015
Opened
3 AM
Baking starts
15
Wholesale partners
How we bake
No shortcuts, no frozen dough
Our sourdough ferments for 24 hours before it hits the oven, which builds flavor and keeps the crumb open. Croissants take 72 hours across three days of folding, resting, and proofing.
Where our ingredients come from
- Organic flour milled within Oregon
- Butter from a single dairy 40 miles away
- Fruit from Portland-area farms in season
- Coffee we roast in-house each week
Come say hello
Find us at 820 NW 23rd Ave. Doors open at 7 AM on weekdays, 8 AM on weekends.
Get directions