Yesterday was my first time experiencing the other vegan, gluten-free bakery in Portland: Back to Eden. Shane experienced it twice yesterday (oink oink). My plan was to hit up Dovetail Bakery first, which is just a few blocks from Back to Eden on Alberta, but sadly, Shane informed me that Dovetail is closed (gasp!), and that a new place called sugarcube is moving into its location. So, now I will have to go through my life never knowing what a dovetail scone tastes like. Sniff sniff. The best thing to heal from sadness is ice cream, and luckily, Back to Eden has lots of it! I got a chocolate soft serve ice cream cone. David and Shane shared a banana split made with coconut-based chocolate and vanilla ice cream, which could have been perfect except that it was void of whipped cream.
I also ordered a Broccoli Cheddar Tempeh Bacon Quiche and a Chocolate Salted Almond Cupcake to go so I would have something to eat for breakfast today while I wait for my (delayed) flight to board. The mini quiche was AMAZING, gluten-free, and cute like a little tart! There were five other cupcake flavors as well, including soy-free and sugar-free options.
My cupcake had the consistency of a muffin rather than a cupcake, but the icing was delicious, and it held up quite well, considering this was ordered at 4pm yesterday and rode around in a backpack until now.
Thanks Shane for taking pictures!