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Little T American Baker

2600 SE Division St.
238-3458 | Website
Neighborhood: Division & Clinton

7 am-5 pm Monday-Saturday, 8 am-2 pm Sunday.

[YANKEE INGENUITY] Little T must be approached from the rear left. Unlike the bread- filled baskets, warm colors and Francophilic stylings of Portland’s other artisan bakeries, the curiously neomodern design of baker Tim Healea’s store places all the bread on display in a stark window cavity in the building’s left-hand window, like some sort of conceptual public art installation. The result—rustic brown loaves almost glowing from inside a plain glass tank—is quite striking from the outside. But inside, it’s a pain in the ass, as you dislocate your neck to take a gander at the day’s offerings. It’s worth the extra effort. Healea’s gloriously crusty breads are some of the best in town, and certainly the most interesting. The sourdough house loaf made with beer and rye flour; the addictive, baguette-shaped pretzel bread;
and the ciabatta rolls made with seven-grain cereal and carrot all thumb their nose at tradition, as if to sneer, “This is not your frou- frou French boulangerie. This is A-merican baking!” Fuck yeah. (RB)
Shopping list: “Long skinny” baguettes, focaccialike “slab” breads, pastries.

Info
Cuisine type: Bakery
Read About This

Butter Me Up

In search of Portland’s best croissant.


Food Reviews & Stories
Marrying two fine Portland traditions—gorging on fatty foods and obsessive artisanal baking—the croissant is a true test of any fancy local bakery’s bona fides. But with an obscene amount of b   More
 
Wednesday, June 15, 2011 WW Culture Staff

Devour 2010


Food Reviews & Stories
[YANKEE DOUGH] Approaching its second anniversary, Tim Healea’s Little T American Baker has finally developed a patina of lived-in warmth while incongruously maintaining its sleek and modern interior. Regardless of the decor, the shop continues to delight eastsiders with world-class breads (th   More
 
Wednesday, April 21, 2010 BRIAN PANGANIBAN

Cheap Eats 2009


Food Reviews & Stories
Tim Healea says his bakery is “American” because he bakes more than Western European staples like baguettes and Italian focaccias. The doughnut ($2.25), for example, is studded with currants and baked, not fried. The breads at Little T shine: A basic baguette ($1.50-$2.50) takes on an al   More
 
Wednesday, March 11, 2009 JOANNA MILLER

Devour 2009


Food Reviews & Stories
[BAKERY] We still aren’t sure what exactly makes the bread at this ultra-modern bakery, owned by former Pearl Bakery oven honcho Tim Healea, “American.” A baguette’s a baguette whether you call it a sfilatino, barra or, as they do at Little T, a “long skinny.” But   More
 
Tuesday, November 30, 1999 BEN WATERHOUSE
 
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[45.5046684--122.6393916]
 
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  • Currently 3.5/5 Stars.
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