Lauretta Jean Bonfiglio's all-butter-crust pie bakery on SE Division in Portland, with savoury pies for lunch, sweet pies by the slice and a strong cocktail list.
Tip: Closed Tuesday. Order the salted honey pie warm with whipped cream; it's the canonical Portland pie.
Address: 3402 SE Division St, Portland, OR 97202
Micah Camden's brioche-based doughnut counter on SE Division in Portland, the upscale answer to Voodoo with cocktail-inspired flavours since 2012.
Tip: Brioche dough means doughnuts go stale fast; arrive before noon. The downtown location closed; SE Division is the flagship.
Worth the queue: Blueberry bourbon basil
Kenneth Pogson and Tres Shannon's original Voodoo Doughnut in Portland's Old Town, open since 2003 with the bacon maple bar that became a city symbol.
Tip: The line moves faster than it looks. Cash and card. Open until 03:00 Thursday to Sunday.
Worth the queue: Bacon maple bar
Nate and Jamie Snell's mini-doughnut counter on NE Fremont in Portland, with house-made chai flights paired to small batches of cake doughnuts since 2012.
Tip: The chai flight (cardamom, dirty, vanilla, lavender) is the order. Doughnuts come hot, six to a basket.
Worth the queue: Raw honey and sea salt doughnut
Micah Camden's brioche-based doughnut counter on SE Division in Portland, the upscale answer to Voodoo with cocktail-inspired flavours since 2012.
Tip: Brioche dough means doughnuts go stale fast; arrive before noon. The downtown location closed; SE Division is the flagship.
Worth the queue: Blueberry bourbon basil
Portland's first all-vegan doughnut shop on NE Sandy, open since 2017 with handcrafted seasonal flavours and house-made vegan ice cream.
Tip: Weekend service runs until 20:00 with a sundae menu. Cash and card.
Worth the queue: Maple-blueberry vegan doughnut
Cousins Tyler and Kim Malek's farm-to-cone ice cream counter on NE Alberta in Portland, the 2011 shop that grew into the Pacific Northwest's defining brand.
Tip: Five Portland scoop counters. Alberta is the original. The rotating monthly menu is the draw.
Worth the queue: Sea salt with caramel ribbons
Ken Forkish's NW 21st bakery in Portland, the bakery that taught the city naturally leavened bread. The country brown loaf is the canonical Portland sourdough.
Tip: The 320 NW 21st annex opened in 2025 and sells the same breads with more pastry. Both close by 16:00.
Worth the queue: Country brown sourdough
