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Cascade Baking Company

Daily Bread Schedule Challah
  Sourdough Breads Focaccias, Ciabatta & Pugliese
  Whole Wheat Breads Bagels
  Rye Breads Other Breads

Cascade Baking
features European style artisan breads as well as traditional pan-baked breads. The process of making our breads is never rushed as each loaf is hand formed and naturally fermented to develop it fullest flavor. Many of the breads made at Cascade Baking Company are naturally leavened with wild yeast, or sourdough.

The dough is then baked in an all-brick hearth oven where radiant heat from the oven chamber along with moisture from the dough allows the bread to develop a naturally crusty exterior while preserving the delicate crumb inside. Although more time-consuming, this process makes for a perfect loaf of bread that tastes exceptional and is more nutritious.

We use only unbleached white flour from a farmers cooperative located in Washington, Columbia Plateau Grain Producers. This flour is certified through the Food Alliance and is a high-gluten bread flour perfect for all of our breads. (Add more about food alliance)

We are proud to carry only Shepard's Grain Flour. Shepard's Grain is a grain coop representing farms in Oregon, Washington, and Idaho.




Salem Sourdough French Sourdough French Baguettes
100% Whole Wheat Cinnamon Raisin Seeded Rye
Country Wheat Sunflower Seed Roasted Garlic
Ciabatta Pugliese  


Salem Sourdough French Sourdough French Baguettes
Kalamata Olive Milk & Honey White Cinnamon Swirl
Sourdough Whole Wheat Rustic Sourdough Ciabatta
Currant Walnut    


Salem Sourdough French Sourdough French Baguettes
Pumpernickel Spelt Sourdough 10 Grain Sunflower Seed
Focaccia Walla Walla Onion Farmhouse Cheese


Salem Sourdough French Sourdough French Baguettes
Pugliese Milk & Honey White Cinnamon Raisin
Sundried Tomato & Basil Ciabatta Whole Wheat
Cinnamon Swirl Country Wheat  


Salem Sourdough French Sourdough French Baguettes
Kalamata Olive Seeded Rye Focaccia
Whole Wheat Sourdough Rustic Sourdough Challah
Currant Walnut    


Salem Sourdough French Sourdough French Baguettes
Rosemary Sunflower Seed  

Please allow 48 hours notice on all orders.
Call us at 503-589-0491 for more information.
E-mail: thebakers@cascadebaking.com


Sourdough Breads

Salem Sourdough

Salem Sourdough is made from a sourdough starter developed here in Salem. This sourdough was cultured from Willamette Valley organic grapes. Salem Sourdough provides a medium sour and is delicious toasted or fresh on any sandwich or dinner complement.

Rustic Sourdough

Using apple cider as a base for this sourdough, rye flour is used to create a wonderfully tasting rye Rustic Sourdough.

Whole Wheat Sourdough

Hundred percent whole stone-ground wheat flour is used to make our whole wheat sourdough bread. The most sour of our sourdoughs the whole wheat sourdough provides a deep whole grain taste. Complementing our whole wheat sourdough is a currant raisin bread. A round loaf using whole wheat sourdough blended with currants and walnuts to proved an incredibly tasting bread.

French Sourdough

Cultured in a traditional French baking method, the dough is made from an ongoing dough or levian, similar to a sourdough. A variety of breads are produced including baguettes, epis, loaves, and dinner rolls. Additionally, specialty breads including Kalamata Olives, Roasted Garlic, Sundried Tomato and Basil, Cranberry Pecan, Walla Walla Onion, Farmhouse Cheese, and Rosemary, are also produced.


All whole wheat breads use 100 percent whole wheat flours. A basic whole wheat bread is made in a traditional bread pan shape using only our whole wheat flour and sweetened with Willamette Valley honey. This bread has a wonderful texture and flavor. Cinnamon and raisins, along with other spices are added to make our Cinnamon and Raisin bread.

10-Grain bread

A bend of 10 grains are combined with our whole wheat dough for our Whole Wheat 10-grain bread. Delicious with a slight nutty flavor.

Oat and Wheat

With the addition of steel cut oats our whole wheat dough is made into a bread rich in oat and whole wheat flavors.


Seeded Rye

This dough is soured just enough to create a great tasting rye bread. We add caraway seeds for a wonderful tasting rye bread.


We use two types of rye flours, unbleached white flour, chocolate, molasses, organic coffee, vegetable shortening, onion powder, vinegar, and salt in this bread. A great crowd pleaser.

Light Rye

A lighter rye is produced for rye dinner rolls and Deli Rye, a wider sandwich style bread.


A sweet light bread made with eggs, Canola oil, and sugar. We braid the bread with four strands. Beautiful to look at and great to taste. Makes wonderful French Toast.


These breads are made from prefermented dough. The Ciabatta, uses olive oil, has irregular shaped holes and has a deep 'bread' taste. Our Pugliese is a large round loaf made with a mixture of unbleached white and whole wheat flours. Made in a regular loaf shape our Country Wheat is very popular. Our Foccacias and flatbreads are made with aged dough. Great for adding toppings and making pizzas.


Bagels are available Monday through Thursday. Varieties include Onion, Garlic, Plain, Poppy Seed, and Sesame Seed. Bagels are hand rolled and boiled prior to baking ensuring a wonderful taste and texture as a good bagel should.


Cascade Baking Company produces other breads including Milk and Honey White, Traditional White, Cinnamon Swirl, hamburger and hotdog buns and a variety of other breads and rolls.

©2005 Cascade Baking Company. All rights reserved.