Grand Central Bakery

bakery, 4412 Southeast Woodstock Boulevard, Portland, OR, 97206, Portland, OR

VeganScore 50 · 2 vegan main dishes

Menu

Mains

• Happy Garden — Garden Mash fresh pea and white bean spread, local shredded carrots, La Porteña Chimichurri and lettuce on Whole Wheat. Vegan
• Pizza Dough — Full of flavor and character, just like our artisan bread. 14 ounce frozen dough balls make delicious pizza, focaccia or flatbread. Vegan
• Reuben — Jack Mountain pastrami, house-made cabbage slaw, Thousand Island dressing, and Swiss cheese grilled on our Sour Rye Pan bread.
• Tofuben — Makini's tofustrami, house-made cabbage slaw, Thousand Island dressing, and Swiss cheese grilled on our Sour Rye Pan bread.
• Turkey & Chutney — House roasted Champoeg Farm turkey breast, Gouda cheese, lettuce, mayo and house-made cranberry chutney on Como.
• The Turkey Deluxe — House roasted Champoeg Farm turkey breast, crisp bacon, Swiss cheese, sweet onion, lettuce, Dijon mustard and mayo on Whole Wheat bread.
• French Ham — Northwest-raised ham and Swiss cheese served French-style with lightly salted butter, Dijon mustard and lettuce on a fresh sandwich baguette.
• Blue Ribbon — Thinly sliced Carman Ranch roast beef, pickled red onions, fresh salad greens and blue cheese mayo on a toasted Potato Bun.
• Tuna Melt — Our delicious line-caught albacore tuna salad with melty gouda on Sourdough.
• Happy Goat — Creamy local farmstead chèvre, local shredded carrots, La Porteña chimichurri, lettuce and a touch of mayo on Whole Wheat.
• Veggie Grinder — Gouda, Mama Lil's peppers, sweet onion and our Garden Mash fresh pea and white bean spread, topped with lettuce, vinaigrette and a touch of mayo on a Seeded Baguette. Make it vegan by holding the cheese and mayo.
• Ferndale Fontal Grilled Cheese — Ferndale Farmstead's Fontal with a touch of mayo grilled to perfection on our Sourdough or Sour Rye pan bread.
• Pb&j — Crunchy natural peanut butter and Oregon Growers’ jam on Whole Wheat bread.
• Salami Focaccia — Coro salami, sharp cheddar, chopped olive salad, pickled red onion, fresh arugula with a touch of mayo and vinaigrette on focaccia.
• Cheddar Veggie Focaccia — Sharp cheddar, chopped olive salad, pickled red onion, fresh arugula with a touch of mayo and vinaigrette on focaccia.
• Hot Dog Buns — A classic hot dog bun full of rich buttery flavor from our brioche dough. Pack of 6.
• Chicken Pot Pie — Single-serving pot pie made with pasture-raised organic chicken, locally raised vegetables, fresh thyme and flaky all-butter pastry.

Breakfast

• Frittata — Leek and kale frittata with melted Gouda cheese and topped with fresh mixed greens and a spicy La Portena red chimichurri mayo on our toasted Potato Bun!
• Rashers English Muffin — Toasted english muffin, British-style bacon from Jack Mountain Meats, egg, and melted New School American cheese.
• Egg & Cheese English Muffin — Toasted english muffin, egg, and melted New School American cheese.
• Bacon Egg Bolo — Crisp bacon and an over-medium egg with optional house-made tomato relish on a toasted hearth-baked Grande Bolo Roll.
• Bacon Egg Croissant — Crisp bacon and an over-medium egg on a toasted Croissant.

Starters

• Side Salad — Fresh mixed salad greens with white wine vinaigrette. Served with a roll. Vegan
• Hazelnut Pesto Chicken Salad — Roasted and diced pasture raised chicken, local kale and new potatoes with a creamy hazelnut kale pesto over a bed of greens.
• Tuna Salad — Line-caught Pacific albacore tuna with capers, crunchy celery, sweet onion, fresh herbs, extra virgin olive oil, lemon, mayo and crisp lettuce on Peasant.
• Spring Chicken Salad — Roasted and diced pasture raised chicken, roasted local asparagus, green onion, celery, and fresh herbs tossed in a creamy mayo dressing with a hint of honey mustard over a bed of greens.
• Kale Caesar Side Salad — Fresh kale with a vegetarian Caesar dressing and toasted Parmesan bread crumbs.
• Cream of Tomato Soup — Available Monday, Wednesday-Thursday, Saturday, Sunday.
• French Farmers Soup — A hearty soup of pasture-raised chicken and local, seasonal root vegetables and cabbage with rosemary and parsley. Available Tuesday.
• Clam Chowder — Available Friday.

Desserts

• English Muffin (4 Pack) — A twist on a classic. Sourdough based with locally grown and milled whole grain Edison flour from Camas Mill. Lightly sweetened with malted barley. Vegan
• Brown Butter Almond Tart with Fresh Strawberries — Butterscotch-y shortbread made with Chimacum Valley Salish Blue whole wheat, almond cream and fresh local strawberries! NOTE: These will be available after 8am.
• Donut Muffin — A donut in disguise! Tender muffin with a hint of nutmeg and a crunchy cinnamon-sugar crust.
• Blueberry Hand Pie — Plump PNW blueberries wrapped in our flaky, all butter pie dough.
• Seasonal Fruit Danish — Rich Danish dough and cream cheese filling baked with fresh local fruit, brushed with apricot preserves and drizzled with vanilla cream.
• Ham & Cheese Twice-Baked Croissant — A twice-baked butter croissant filled with Pure Country Pork ham, cheese and grainy mustard and topped with more cheese.
• Croissant — A classic butter croissant that’s crisp outside and intensely flavorful, light, and flaky inside.
• Chocolate Croissant — Valrhona semisweet chocolate inside a pillow of buttery croissant dough, dusted with powdered sugar.
• Almond Croissant — Our classic croissant filled with house-made almond cream and topped with toasted sliced almonds and powdered sugar.
• Cheese Danish — All hail the classic: tender Danish dough and cream cheese filling brushed with a light apricot glaze and drizzled with house-made vanilla cream.
• Pecan Pullaparts — Delicious chunks of our flaky croissant dough baked into a caramel-pecan sticky bun. One of Portland’s 10 Best Pastries (Portland Monthly).
• Quiche — Cage-free eggs, bacon or roasted local vegetables and organic cheddar cheese baked in a light, flaky pie shell.
• Jammer — Our freshly baked buttermilk biscuits filled with delicious Willamette Valley fruit jam - Marionberry, raspberry, strawberry or apricot. Created right here in our bakery! The original!
• Rustic Cinnamon Rolls — A Grand Central favorite since day one! Hearty, whole-grain dough rolled up with gooey caramel and currants and baked to a rich golden brown.
• Iced Brioche Cinnamon Rolls — Soft and satisfying. Rich brioche dough swirled with butter and cinnamon sugar and topped with a vanilla cream glaze.
• Blueberry Muffin — The muffin that every Northwest blueberry deserves, with a tender crumb, pockets of sour cream, and fat local berries.
• Scones — Tender, crumbly and studded with dried fruit and toasted nuts. Rotating selection: Cranberry Almond (Mon), Baker's Choice (Tues), Coconut (Wed), Blueberry (Thurs), Ginger (Fri), Ginger (Sat), Baker's Choice (Sun).
• Coffee Cake — The very best seasonal fruit baked into a moist, delicate sour cream cake and crowned with crunchy brown sugar streusel. Perfection!
• Pride Shortbread Cookie Bag — Enjoy our delicious vanilla shortbread cookies, topped with festive sprinkles in all the colors of the rainbow.
• Trans Pride Shortbread Cookie Bag — Our delicious vanilla shortbread cookies, covered in fabulous sparkle sprinkles to celebrate trans pride!
• Oatmeal Chocolate Chip Cookie — The Grand Central original! A thick, chewy cookie full of dark and milk chocolate chips, toasty oats and brown sugar goodness!
• Chocolate Chip Cookie — A classic Tollhouse-style chocolate chip cookie. As good as it gets.
• Ginger Molasses Cookie — Crisp and chewy, generously spiced with ginger, cinnamon and cloves, and featuring a perfect crinkly top.
• Peanut Butter Cookie — Chewy and moist with crunchy peanuts throughout. Ours gets its intense peanut flavor from all-natural peanut butter.
• Apple Pie — Flaky all-butter pastry, crisp local apples and a touch of cinnamon-sugar. No additives or preservatives – just old-fashioned deliciousness!
• Marionberry Pie — Complex, rich Oregon Marionberries in a tender, buttery crust. Everyone’s favorite!

Other

• Sour Rye Pan Loaf — Our sour rye but magically transformed in a pan! Toasted caraway accents this sourdough-based rye made with a touch of molasses producing a dense, moist texture, earthy flavor and chewy crust. Vegan
• Plain Focaccia — Focaccia rich with olive oil, perfect for dipping in your favorite soup or made into a sandwich. Vegan
• Herbed Focaccia — Focaccia rich with olive oil, topped with fresh green herbs and green onion. Vegan
• Sourdough Boule — Made with a natural starter, this mildly sour loaf is fantastic slices and toasted or grilled. A chewy interior and blistered, crackly crust make this a crowd pleaser. This is a smaller version of the same loaf you know and love. Vegan
• Como — Our signature Italian-style hearth bread! Named one of the country’s best artisan loaves by Saveur magazine, Como has a golden crust and chewy interior. Perfect for sandwiches, toast and bruschetta. A blend of Shepherd’s Grain and Roger’s unbleached flours, water, salt, yeast. Vegan
• Multigrain Whole Wheat — Now with toasted whole-grain oats! Local stone-ground wheat flour + pumpkin and flax seeds in a 100% whole-grain hearth loaf. A delicious and nutritious table or sandwich loaf. This product no longer contains sesame seeds, a food allergen. Vegan
• Peasant Levain — Naturally leavened with wild yeast, Peasant has a gorgeous dark crust and distinctive tang. Complex and nutty, made with a touch of whole rye and wheat flours. A great choice for cheese platters, sandwiches, toast – this is one versatile loaf. Available as a boule (round). Vegan
• Rustic Baguette — Baked to golden perfection, this crusty hand-shaped baguette has a lightly sweet flavor. Dip in olive oil, spread with a gooey aged cheese or slice for crostini. Vegan
• Goldendale Whole Wheat — A big, beautiful sandwich loaf full of local flour and whole grains. Sweetened with a little raisin juice, it’s as nutritious as it is delicious. Vegan
• Campagnolo — Hearty and mildly sweet from a touch of honey, “Campy” is a rugged country-style loaf combining coarse wheat and rye flours and a mix of eight whole grains. Great for sandwiches or toasted and spread with your favorite nut butter
• Sourdough — Made with natural starter, this mildly sour loaf is fantastic sliced and toasted or grilled. A chewy interior and blistered, crackly crust make it a crowd pleaser (and winner of blind tastings). Try it with roast chicken, pasta or for your next tuna melt!
• Sourdough Potato — Buttery potatoes roasted to bring out their earthy sweetness in our classic sourdough loaf. A favorite for grilled cheese!
• Sour Rye — Toasted caraway seeds, rye flour and a touch of molasses make this sourdough bread the perfect partner for pastrami or roast beef. Packed with whole grains.
• Challah — Available on Fridays! We are not a kosher bakery, but our traditional braided egg bread is rich and sweet and a favorite with customers. A delicious treat for Shabbat or weekend French toast.
• Potato Buns — Soft but sturdy, made with potato flour, real sweet cream butter and sour starter. Toast for breakfast sandwiches or the ultimate burger. Pack of 4.
• Ready-To-Use Pie Dough — So tender and buttery, so easy to use. Choose from pre-formed single pie shells or two pre-rolled disks, ready to use for you double-crust pie.
• Shortbread Cookie Dough — Make buttery slice-and-bake shortbread or roll and cut out festive holiday cookies. Sold in 2-pound frozen bricks.
• Chocolate Chip Cookie Dough — Classic chocolate chip, made with real butter. Preformed and ready to bake; makes 1 dozen large cookies.

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