Hidden under what looks like to be an office building off Monument Square is Portland’s sweetest kept secret. Foley’s Gourmet Bakery is rolling out confections using time-honored techniques in the fine art of pastry. You could argue Foley’s is the icing on the cake, with extra buttercream.
The proof is in the pudding –
Or in this case, the pata choux, where flavors in the macaroons, mousse and meringues are creamed and combined, emulating with the craftsmanship of pastry.
Foley’s has been offering a variety of select baked goods since owners Dan and Andrea Swanson took over the business in 2002. With his guidance, chef and baker Ed Foley passed the whisk down to Andrea, who runs the kitchen along with just a handful of staff. The strive to keep Foley’s small and avoid becoming a commercialized bakery is their way of showing love and respect to the art.
All items are whipped together using only the highest quality of ingredients by Andrea and the rest of the kitchen. Right as you walk in, you’re met with the warm glow of a showcase of confectionaries. Among those are the Lisa Frank cupcakes, cream horns, fauxstess cakes (like a Hostess, only way better) and the beloved chocolate mousse cake.
Everything is made on the premises.
Just beyond the display case is the kitchen. In fact, right as I walked in, the chefs were just pulling a sheet of apple shutters from the oven, oozing with caramelized apples, stewed to perfection, stacked in golden-flakey puff pastry dough.
The almond croissant tasted impeccable. I couldn’t stop myself from peeling back layer after layer of laminated dough, exposing the cavernous and airy inside, protected by the crackly, arched shell. The almond paste lent itself to the sweetness like that of a glazed doughnut, while toasted almonds gave a slight savoriness for the necessary contrast.
Breakfast inside the cozy shop was a pleasure and honor to be apart of – elbow to elbow with the owners and regulars alike, nestled underneath the hustle and bustle of commercial businesses. You can tell just by looking that the baked goods and pastries are made in small batches with care and skill, in-house. The humble atmosphere is why locals add it to their daily commutes. Foley’s knows regulars by their names, yet won’t treat a tourist with any less respect. I will surely be back to Foley’s because of their dedication to the art, their kindness, and of course the flavors – which stand out among the rest of Portland.