Sweet Life Patisserie
755 Monroe St – Eugene, OR
My 2-3x/year trips to Eugene are nearly always capped with a stop by Sweet Life on my way out of town. By “nearly always” I mean always.
And not for nostalgia’s sake. Yes, I (more or less) lived in that city from the moment I left my mama’s womb to the time of my first legal cocktail, which I’m just now for the first time in my life
3402 SE Division. Portland
First thing’s first: it’s not really a “gingersnap.” This is not a criticism; most days I would rather eat a soft, chewy ginger molasses cookie than a crispy, brittle one. (Not that a very good gingersnap doesn’t have its place in the world. It totally does.)
That being said, while not necessarily an earth-shattering ginger molasses, it is certainly a solid option – not shy on spice and flavor and overall pretty satisfying.
Note: I thought it tasted even better two days later than it did freshy-baked. Only a well-made, not over baked cookie will pass this integrity/longevity test.
Red Wagon Creamery
55 West Broadway – Eugene, OR
It has been a long time since I ate a cookie good enough to talk about.
But I finally did. Last week. In my hometown. Not at a bakery, even. But at an ice cream joint called Red Wagon Creamery. They make very good ice cream*, but whomever they’ve got in charge of the cookies is no dummy, either.
Whole Foods Market
NE 15th/Fremont – Portland*
I’m sure I’ve mentioned this a couple (or 9) times already, but my fondness for ginger molasses cookies runs deep. I LOVE them. Love.
Which means I’ve eaten (and written about) a lot of different ginger molasses cookies.
Bushel & Peck Bakeshop
3907 NE Martin Luther King Jr. Blvd – Portland
I know I just wrote that I’m having a chocolate chip moment. But my current jam? Sesame seeds. Sesame seeds in sweets, specifically. A drizzle of tahini (sesame butter) and honey with a sprinkle of sea salt on vanilla ice cream? I’m serious. It’s perfect. Do it!
5351 NE Sandy Blvd – Portland
I have given high praise to two cookies in the past that were both purchased at Ristretto Roasters. Both the Chocolate Chocolate Nib and the Oatmeal Chocolate Chunk, were baked by Kim Boyce, author of the beautiful Good to the Grain baking book.
And now…. Boyce has her very own retail bakery! Bakeshop opened just this past week on NE Sandy Blvd. (Her goods will continue to be available at Ristretto – as well as Extracto Coffee House, Breken Kitchen, Case Study Coffee (adjacent to the bakery), and probably a few other joints that I don’t know about.