in france, "manger au comptoir" refers to eating a light bite at the counter in a convivial and casual fashion. st honore bakery offers a selection of fresh salads, quiches, and savory entrees made in our kitchen every day.
tomato, zucchini, roasted garlic, parmesan cheese and creme fraiche layered on a sheet of puff pastry.
the classic! brioche sliced with emmental cheese béchamel sauce, dijon mustard, black forest ham.
mesclun mixed greens tossed with our house vinaigrette. poached eggs, bacon, saucisson a l'ai ( garlic sausage).
mesclun mixed greens, yukon gold potatoes, haricots vert, tomatoes, tuna in olive oil, hard boiled egg, nicoise olives, anchovies, house vinaigrette.
savory egg custard baked in a pastry shell with spinach roasted red peppers and roasted leeks.
puff pastry shell filled with a creamy roasted chicken, leek and mushroom sauce.
roasted tarragon chicken salad, carlton farm smoked ham, emmenthal cheese, hard boiled egg, tomatoes, mesclun mixed greens with our house vinaigrette.
magrets de canard (smoked duck breast), aged goat cheese toast, roasted red bell pepper, mixed greens mesclun with our house vinaigrette.
mesclun mixed greens, oven roasted red beets, fourme d'ambert blue cheese, fresh apples and candied walnuts, tossed with our house house vinaigrette.
croissant, emmenthal cheese béchamel sauce and sliced turkey breast.
savory egg custard baked in a pastry shell with bacon and emmental cheese.
our soups are made fresh in house daily. served with bread.
baked fresh each morning with traditional french "methode amelioree" leavening, providing a crispy, yielding crust and a creamy, honeycomb crumb structure.
shepherd's grain whole wheat flour and our natural levain starter baked into the perfect rustic loaf.
our classic baguette coated in fragrant, toasted seeds.
our baguette bread shaped into a classic ring for an elegant table presentation.
cracked wheat, oats, rolled rye, yellow polenta, rolled barley, millet, rice bran, wheat germ, and flax seed leavened with our traditional levain. available as a whole loaf or shaped into rolls.
sweet, dried cranberries and hazelnuts mixed into our miche banaltm dough. available as a whole loaf or shaped into rolls.
our baguette dough shaped into smaller rolls.
mild sour dough made of a blend of wheat and whole wheat flour. the perfect sandwich bread. available in two sizes.
rolls of campagne flavored with fennel seed and plump raisins.
made with whole wheat flour and levain with walnuts. available as a whole loaf or shaped into rolls.
our traditional bread dough flavored with caramelized onions. available as a whole loaf or shaped into rolls.
our traditional bread with nicoise olives and rosemary.
a roll studded with crispy bits of bacon.
fresh out of the oven, buttery and flaky.
buttery tart shell baked with a rich almond filling and fresh, sliced apricots.
a rich and decadant bread made with eggs, butter and sugar.
a pain perdu of brioche and pastries baked in a custard flavored with vanilla and pommeau apple wine, topped with fresh apples.
addictively delicious puffy baked pastry balls made with a pate a choux and sprinkled with rock sugar.
custard flavored with fresh vanilla bean and rum. baked in a copper tin thinly coated with beeswax for a special taste and crunch.
a buttery sweet dough filled with chocolate. available in a mini version.
a buttery sweet dough wrapped around raisins and a hint of custard.
our brioche dough combined with bittersweet chocolate chips and topped with a chocolate streusel.
a mini version of our croissant but this one is filled with delicious raspberry jam.
fragrant creamy almond batter and vanilla poached pears. a specialty from the normandy capital city of rouen.
twice baked croissant with an almond cream filling.
flaky dough filled with applesauce. available in a mini version.
a little buttery almond cake.
puff pastry covered in apple slices sprinkled with sugar.
for a nice break or a full meal, our sandwiches are a true tribute to the very french "casse croute". made fresh every day on our ficelle loaf, our sandwiches offer a myriad selection of flavors and freshness. choose from casse croute, the traditional french baguette sandwich, grilled panini, a savory grilled classic, and pan bagnat, literally "bathed bread" filled with an abundance of flavors.
baguette, double crèam brie, fresh herbes, frisée green leaves, cucumbers and toasted sliced almonds.
baguette bread drizzled with garlic infused olive oil and balsamic vinegar, layered with sliced tomatoes, fresh mozzeralla, basil, and niçoise olives.
baguette, dijon mustard butter, black forest ham, emmental cheese, cornichons (french pickles) and lettuce.
baguette bread filled with tarragon chicken salad, sliced tomatoes, lettuce and slices of hard boiled eggs.
prosciutto, brie cheese, caramelized bartlett pears and onions with arugula greens, oilve oil and balsamic vinegar on a grilled panini.
white bean tapenade with garlic and olive oil, roasted eggplant and red peppers on grilled panini.
rustic roll, oven braised pork shoulder with fennel, cranberries, honey dijon glazed pork roast. apple slaw of golden delicious, radicchio, fennel and red onions with a bacon dressing.
pan bagnat rustic roll, tomatoes, cucumbers, onions with a mix of parsley, oregano and mint herbs. topped with tuna, hard boiled egg and green leaf lettuce.
pan bagnat rustic roll, oven braised chicken with tomatoes and red bell peppers, espelette piments (basque chili pepper.) red bell pepper slaw with cucumbers and vinaigrette dressing.
master baker, dominique geulin and our baking team - many of them students at portland's western culinary institute - take pride in the fine art of pastry design. the colorful display of desserts made fresh every day, selecting only the highest ingredients, replicates the french heritage of an art that engages both creativity and meticulous precision.
flourless chocolate cake layers with chocolate mousse, creme brulee and raspberry gelee.
a smooth and rich lemon custard on a bed of almond cream in a sable shell.
rich and dense blend of chocolate ganache and espresso buttercream between layers of almond sponge cake.
caramelized puff pastry filled with mousseline cream and fresh strawberries.
puff pastry with a ring of pate a choux, vanilla custard topped with whipped cream. caramel and cream filled choux.
oregon blueberries baked in a puff pastry, covered with a custard souffle.
layers of caramel ganache, chocolate praline and hazelnut buttercream between crunchy hazelnut dacquoise cake.
pate a choux filled with a smooth coffee custard or a chocolate custard, glazed with fondant.
oven roasted apples topped with a custard meringue, chiboust cream and a caramel finish.
pate sablee tart shell filled pastry cream and a tower of fresh strawberries.
rich and dense flourless chocolate cake made with extra dark chocolate.
flourless cake made with ground almonds, pureed orange and a hint of ginger.
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