Portland's Berlu Bakery reopens with savory twists and sweet favorites
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We dare you to try and pick a favorite. Photo: Courtesy of Carter Hiyama
The wait is over. Starting this weekend, Portlanders will once again be able to enjoy chef Vince Nguyen's not-so-sweet Vietnamese treats — like spongy pandan cakes and salted egg and coconut tarts — plus some new savory options.
The latest: Nearly nine months after it closed, Berlu Bakery will reopen in a larger space just around the corner from its original location on Southeast Belmont Street.
- Sunday's soft opening will feature an assortment of familiar and new pastries, as well as Vietnamese coffee and espresso drinks.
Best bites: Yes, the cardamom-pineapple cake, mochi waffle and strawberry roll will be making a comeback.
- The bakery will offer 10 rotating pastries daily. Nguyen said he recommends guests get one of everything, "to try the wide range of flavors and textures we've come to love with Vietnamese pastries."
- Savory items, such as bánh bò nướng avocado toast — topped with fried shallots, herbs and a side of chili oil — and bacon, egg and cheese rice dumplings will come later, during the grand opening on July 5.
The vibe: Expect the same clean, white, minimalist aesthetic Nguyen showcased at his tasting menu restaurant, Berlu, but now with vibrant pops of color and bathroom decor inspired by the chartreuse, cavernous honeycomb interior of its iconic dessert.
If you go: Berlu Bakery (661 Southeast Belmont Street) will host a soft opening Sunday, from 9am to 3pm (or until sold out).
- Starting July 5, it will be open Thursday through Sunday, 9am to 3pm.
- Pre-orders will no longer be available.