Portland, Oregon · Est. 2009
Fresh from the oven,
every single morning.
Slow-fermented sourdough, buttery croissants and small-batch cakes —
baked before sunrise on SE Division Street.
Baked before dawn
Our ovens fire up at 3am so the shelves are full of warm bread when we open at 7.
Local ingredients
Stone-milled flour from the Willamette Valley, Oregon butter, and fruit from the Saturday market.
A neighborhood table
Grab a coffee, stay a while. Fifteen years on Division and still family-run.
Fan favorites
The ones Portland lines up for
Country Sourdough — $8
36-hour ferment, blistered crust, open crumb. Baked every day.
Butter Croissant — $4.50
Laminated with Oregon butter, 27 layers, impossibly flaky.
Berry Layer Cake — $6.50
Vanilla sponge, whipped cream and whatever berries looked best today.
Our story
Family-run since 2009
Sunrise Bakery started with one secondhand deck oven and a stubborn sourdough starter named Dolly. Fifteen years later we still mix every dough by hand, shape every loaf ourselves, and know most of our regulars by name.
Whether you’re after a loaf for dinner, a box of pastries for the office, or a cake for a birthday, we’d love to see you.
Open daily 7am – 4pm
1420 SE Division St, Portland, OR 97202 · (503) 555-0142