Oregon's signature pie, made from the state's signature berry: a deep-purple cross developed at Oregon State in 1956, with a flavour somewhere between blackberry and raspberry but darker and more wine-like.
The marionberry was developed by USDA breeder George F. Waldo in Marion County, Oregon, between 1948 and 1956 as a cross of Chehalem and Olallieberry. It became the dominant Oregon blackberry by the 1970s and now accounts for over half the state's annual blackberry harvest. The pie became the canonical Portland dessert by the 1990s, with Lauretta Jean's and Random Order Pie Bar running benchmark versions. The flavour is darker, more vinous and less sweet than a blackberry pie; the canonical service is warm with vanilla ice cream.
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.
TipThe 320 NW 21st annex opened in 2025 and sells the same breads with more pastry. Both close by 16:00.
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.
TipClosed Tuesday. Order the salted honey pie warm with whipped cream; it's the canonical Portland pie.
Eloise Augustyn's tiny all-day cafe in the Humboldt neighborhood of Portland, open since 2012, with seasonal salads, honey pie and a counter of breakfast.
TipBrunch is the move 09:00-15:00. Dinner runs Friday and Saturday from 17:00, no reservations.
Cheryl Wakerhauser's downtown Portland all-day cafe, with a Portuguese fried-rice breakfast, a savoury brunch programme and a long lunch counter for work.
TipOpen Mon-Fri from 07:00, weekends from 08:00. The Portuguese fried rice is the dish to order.
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