Stop #2 along our bakery crawl took place at the Good Food Here food cart pod. I had heard about a little place called Sweet Pea’s Brulee, which serves homemade crème brulee… from a food cart… This I had to try. Their menu was filled with lots of tasty options, all of which are housemade: salted caramels, S’mores with handcrafted marshmallows, their own Sweet Pea’s Fudgesicle, and a selection of crème brulees with rotating flavors like coffee cream or the traditional vanilla using their own Tahitian vanilla extract (yes, they seriously have their own handmade unfiltered vanilla bean extract). I decided to go with the Marshmallow Topped Crème Brulee, their traditional vanilla flavor topped with their homemade marshmallow (it was as incredible as it sounds).
Some friends I trained for the Vancouver Marathon with invited me to go on a “bakery run” this past Saturday. The plan would include starting at New Cascadia Traditional bakery, which is owned by another runner, then after our run we’d meet back at the bakery for post-run treats. Duh, of course I was in.
New Cascadia was started by Chris and Teresa, the husband-and-wife team, after Chris found out he was gluten-intolerant. They started experimenting with gluten-free baking at home, then in 2007 became a vendor at one of the local Farmer’s Markets. With a growing loyal following, they opened their retail location in SE Portland.