About a year ago a long time customer of ours asked me if I had tried a new gluten-free bread that was, at that time, new to the market.  It was described as “whole grain” and really good. There had not yet been a gluten-free whole grain bread that was mass produced and broke free of the long held stereotype of being akin to a brick than to its wheat based  cousin. So I sought out this bread at our local natural foods store.  I read the front of the bread bag and there were the words “gluten free” and “whole grain.”  Next I turned over the package and read the ingredients: Water, brown rice flour (not a bad start),tapioca starch, potato starch (things seemed to have quickly taken a turn in the less-than-whole-grain direction) then oil, sugar, then more refined starchiness. Somewhere down the line, I believe the eighth or ninth ingredient listed, was the other whole grain contained in the bread.  After that were a number of ingredients that I had difficulty pronouncing.  At this point it dawned on me just how different we do gluten-free at New Cascadia.  Simple, honest, wholesome and always gluten-free.

This was about the same time that we introduced our Multigrain bread.  What many consider to be our best bread, it is nearly 80% whole grain and without any refined ingredients or xanthan gum.  Sure, we use starch and xanthan gum in many of our products.  But we keep the refined stuff to a minimum.  Even many of our pastries are mostly wholegrain and made with a short, understandable ingredients list.  We take a simple, straight forward approach to baking: Comfort food for the gluten-free crowd that yearns for grandma’s old fashioned recipes of (pre gluten-free) days gone by.

We believe that our customers deserve the best, freshest baked goods available and we strive to make eating gluten-free an enjoyable experience. We use quality ingredients and even use vegetables, herbs and berries grown in the warmer months from our own organic garden beside the bakery. If you are ever in Southeast Portland, Oregon stop by for a cookie, pastry, pizza or loaf of bread. If you would like a slice of pie or want to order a cake, we will be happy to oblige. We’re sure you will appreciate the difference.

Thanks,
Chris and Teresa

Our menu rotates weekly, so be sure to ask us about our weekly flavors the next time you’re in the bakery (or call us 503.546.4901).

Enjoy!

Our holiday menu is on our website and we are still taking orders for next week, so call or stop by to ensure a successful, delicious, gluten-free Thanksgiving.

503.546.4901 (last day to place orders is Friday, November 18th)

Chris and I are thankful for all of the business you have given us these past 4 1/2 years. We wouldn’t be here without your continued and loyal support.

From all of us at New Cascadia Traditional, Happy Thanksgiving.

presented by Stephanie Pearson

Join nutritionist & mama of three, Stephanie Pearson, on November 9th to learn innovative tricks for packing nutrients into meals & keeping moods & energy up throughout the day. Recipes and ideas will also include information about incorporating herbs into a healthy diet specifically for children with allergies & food sensitivities.

Stephanie has ten years of education and experience in applied holistic nutrition and clinical herbalism, is a Nutritional Consultant for Daily Nectar and a community-wide educator. She specializes in dietary and herbal support for childrenʼs food allergies and consults individuals in dietary protocol for blood sugar, digestive, and endocrine disorders. Daily Nectar services provide support, resources, and education to families on the path to vitality.

Join us for this FREE event! Please call the bakery to reserve your spot: 503.546.4901.

New Cascadia Traditional 1700 SE 6th Avenue, Portland, OR 97214

We will have light refreshments and a lovely door prize for one lucky attendee!

The bakery will be closed, so we will not be selling anything during the event.

Follow this link to learn more about Stephanie and her blog, the Daily Nectar

We realize that this will disappoint some of you, and we agree that the sandwiches were terrific. We are sorry about this inconvenience, but the reality is that we need to make decisions that will help us grow our business and the sandwich option was not helping us reach this goal.

We will continue to offer pre-made sandwiches as we cycle through some of our ingredients, but the option to make your own sandwich will no longer exist, starting today. Once we have exhausted our stock of ingredients we will cease to offer sandwiches as a lunch option.

Pizzas and salads will remain on the menu and we hope you will continue to enjoy them. As always, we will keep working to create an exciting and delicious menu to give you the best gluten-free items we can create. We appreciate your continued support.

Thank you for your understanding,

Teresa and Chris