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 restaurant pastry programs, where I’ve spent eight years running high-volume dessert programs, developing seasonal menus, honing my craft, and deepening my passion 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. Along the way, I developed meaningful relationships with local farmers, and makers. These experiences, created a deep passion for ingredient-driven baking and the importance of supporting our local food economy as both a chef and a consumer. 

I founded Orange & Blossom to share unique and seasonally inspired desserts and pastries that are good for both our bodies and the planet. I’ve been plant-based for almost fifteen years so it was only natural that my desserts would be plant-based too. I can't tell you how much joy it brings me to create beautiful and delicious vegan 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 makers we source from include:

Groundwork Organics Farm

Gathering Together Farm

Farmageddon Growers Collective 

Winters Farm 

Bethel Springs Farm 

Camas Country Mill 

Mizuba Matcha 

Jacobsen Salt Co.

Earthly Gourmet 

Savory Spice Shop 

Diaspora Co.