Lauretta Jean's is a bakery in Division Clinton, Portland.
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.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
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. Booking recommended.
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. Located in Northwest Nob Hill. Open daily 08:00-16:00.
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
