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Wed–Sun, 7am–2pm

512 Singer Hill Rd
Falls City Bakery

The menu

Everything we bake

Prices are what you pay at the counter. Everything is baked the morning you buy it, and when a thing is gone for the day, it's gone.

What the flags mean:Daily most daysWeekend only Sat & SunSeasonal while it lasts

Breads

Naturally leavened, mixed the afternoon before and baked off at five in the morning. No commercial yeast, no dough conditioners, no rushing.

  • Falls Levain

    $9

    Our everyday loaf. Organic wheat, a long cold rest, a dark blistered crust and a custardy open crumb.

    Dailyper loaf

  • Seeded Country

    $10

    The levain rolled in toasted sesame, flax and sunflower. Makes toast worth getting out of bed for.

    Dailyper loaf

  • Doris's Rye

    $10

    Half whole rye, caraway, a spoonful of molasses. Dense, sour and faintly sweet — named for the starter that makes it.

    Weekend onlyper loaf

  • Rosemary & Olive Fougasse

    $8

    Flat, leaf-shaped, torn rather than sliced. Castelvetrano olives and rosemary from the pots out front.

    Weekend only

  • Milk Bread Pullman

    $8.50

    Soft, square and slightly sweet. The one the kids ask for, and the best sandwich bread we make.

    Dailyper loaf

  • Baguette

    $4.50

    Baked in two batches — seven in the morning and again at eleven. The eleven o’clock one is still warm.

    Daily

Pastries

Laminated by hand with Oregon butter, in a cold room, over three days. This is why we open at seven and not at six.

  • Butter Croissant

    $4.75

    Twenty-seven layers, shatters everywhere, worth the mess. Please eat it over a plate or don’t — we’re not the boss of you.

    Daily

  • Almond Croissant

    $5.50

    Yesterday’s croissant, soaked in orange-blossom syrup and filled with almond cream. Better the second day, honestly.

    Daily

  • Morning Bun

    $5

    Croissant dough rolled with orange zest and cinnamon sugar, baked until the edges candy in the pan.

    Daily

  • Cardamom Knot

    $5

    Tied by hand, brushed with brown butter, heavy on the cardamom. Our most-requested recipe and no, we won’t give it out.

    Daily

  • Marionberry Danish

    $5.25

    Whatever the farm up the hill picked this week, folded into pastry cream. Berries in summer, pears and quince by October.

    Seasonal

  • Ham & Gruyère Croissant

    $6.75

    Béchamel, good ham, far too much Gruyère. Saturdays and Sundays only, and they go first.

    Weekend only

Pies & Cakes

A few whole pies come out each morning for whoever gets here first. Everything else — birthdays, weddings, a Tuesday that needs improving — is made to order.

  • Marionberry Lattice Pie

    $34

    Oregon marionberries under a hand-woven lattice, sugar-crusted and jammy. The one people drive over from Sellwood for.

    Seasonal9-inchJuly through September, then we switch to apple

  • Salted Honey Pie

    $30

    Custard, local honey, flaky salt on top. Sweet, but it knows when to stop.

    Daily9-inchAlso by the slice at the counter — $6.50

  • Sour Cherry Hand Pie

    $6

    Pocket-sized, properly tart, engineered to be eaten while walking down to the falls.

    Weekend only

  • Brown Butter Layer Cake

    $58–$78

    Three layers of brown-butter cake, vanilla bean buttercream, a very restrained amount of decoration.

    Daily6-inch / 8-inchPre-order only — one week’s notice

  • Chocolate Olive Oil Cake

    $54

    Dark, damp and grown-up. Olive oil instead of butter, dairy-free without making a thing of it.

    Daily8-inchPre-order only — one week’s notice

  • Seasonal Fruit Galette

    $26

    Whatever is ripe, folded into a free-form crust. Feeds four politely or two honestly.

    Seasonal

Want to be certain it's there?

Whole pies, cakes, bread for a crowd and pastry platters can all be ordered ahead. Two days for pie, a week for cake.

Pre-order somethingHours & directions