Orange & Blossom is a modern farm-focused, patisserie in Portland, Oregon. Our desserts and pastries are rooted in the seasons, made with organic produce and ingredients from local farmers and craftsmen.
Driven by our commitment to nourishing our bodies, community, and planet, we use only whole, plant-based foods, sourced directly from local makers and farmers whenever possible. Our ever-changing menu is inspired by our travels, local farms, years of working in restaurants, and our West Coast roots.
OUR FOUNDER Marisa Kroes
As a self-proclaimed chocoholic by the age of ten, it was evident from an early age that I was destined for a career in food. I graduated from the California Culinary Academy’s Baking and Pastry Arts program in San Francisco, CA in 2006 and went on to spend the greater part of the next fifteen years making, eating, talking, and thinking about food.
While I love all food, baking is at the heart of my passion. My work has primarily focused on high-end restaurants, where I ran high-volume dessert programs, developing seasonal menus, honing my craft, and deepening my passion for ethical food systems. Prior to moving to Portland, I was the pastry chef at the largest in-house dining concept at Facebook HQ and before that, I was the Executive Pastry Chef at the James Beard Award-winning restaurant, Slanted Door in San Francisco. Throughout my career, I prioritized working for restaurants and chefs that shared my vision for sustainability. As a result, I was able to grow my own herbs, harvest my own honey, and shop at farmers’ markets for ingredients and inspiration. Along the way, I developed meaningful relationships with farmers, and food artisans. These experiences, created a deep passion for ingredient-driven baking and supporting our local food economy as both a chef and a consumer.
I founded Orange & Blossom to share unique and seasonally inspired desserts made from wholesome, ethical ingredients we can all feel good about. As a longtime vegetarian working in fancy kitchens, I became disillusioned with the heavy reliance traditional pastry and fine-dining as a whole, placed on animal ingredients.Why must good dessert be centered on eggs, butter, and cream? Why must animals suffer for our sweet tooth? I knew there was another way. My journey and quest to live a more compassionate and sustainable life lead me to create this bakery. Our vegan values as a company are rooted in compassion for all living things. I can't tell you how much joy it brings me to create beautiful and delicious pastries at the farmers market each week. I hope our desserts change the way people feel about vegan baking and eating.
FARM-DIRECT PRODUCE we take our sourcing very seriously and prioritize local, organic, farm-direct, and low impact ingredients in all of our baking. This means all of the produce we use, we purchase direct from local organic farms. As a result, many items on our menu are hyper-seasonal and may only be available for a short time.
LOCAL ORGANIC 100% of the grains we use are organic and milled right here in the PNW. We source the majority of our flours direct from Camas Country Mill.
We use all organic and fair trade ingredients including our chocolate, cocoa powder, olive oil, sunflower oil, Miyokos vegan butter, nuts, seeds, and spices. Most of which we purchase in reusable bulk containers from Earthly Gourmet to limit our waste.
Some of the farms and local/small makers we support:
Baird Family Orchards
Bethel Springs Farm
Camas Country Mill
Farmageddon Growers Collective
Freddy Guys Hazelnuts
Gathering Together Farm
Groundwork Organics Farm
Jacobsen Salt Co.
Mizuba Tea Co
Savory Spice Shop