And now, a look inside Roman Candle Bakery, the hotly anticipated new bakery/cafe/pizzeria that completes Stumptown founder Duane Sorenson's trio of smartly appointed SE Division restaurants. (It takes over Stumptown Coffee's onetime roasting space, which has since moved to a facility in the Central Eastside.) Thus far, the cafe's only serving breakfast and lunch, highlighting the work of Lovejoy Bakers alum Dan Griffin — with morning pastries (danishes, croissants, shortbreads), desserts (cookies, kouign amann), and sandwiches crafted on house-baked bread. Unsurprisingly, the house coffee is Stumptown, and shots are pulled on a see-through, custom-made La Marzocco espresso machine.
The Roman-style pizza bianca that gives the spot its name, meanwhile, is still being worked out, and according to a manager, will be rolling out "within a few weeks."
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