“Take this mix of old-style Southern goodness and modern restaurant professionalism, throw in some Portland foodie sensibility, and you have Pine State Biscuits. Using only the freshest local ingredients, often straight from the farm, they built a following at the Portland Farmers Market with their golden Creamtop Buttermilk Biscuits served with sausage or mushroom gravy, thick-cut bacon, fried chicken, eggs, grits and preserves.” — Paul Gerald. Now doesn’t that sound delicious. Pine State Biscuits was founded by three good ol’ Carolina boys who had a mission to bring southern style food to the Northwest. Pine State launched their kitchen at the Portland, Oregon, Farmer’s Market in the Spring of 2006. The outdoor baking operation gained popularity in 2008, and the biscuit boys (Brian Snyder, Walt Alexander, and Kevin Atchley) opened up a small biscuit shop in Portland. It is said to be a place “where folks can enjoy a wholesome breakfast or lunch, 7 days a week, rain or shine.” With the growing demand for more southern food in the Northwest, Pine State now has four locations where you can indulge in the foods that come from below the Mason Dixon.
Key concepts: progress
all images courtesy of:
“Pine State Biscuits.” Pine State Biscuits RSS. Web. 2 Dec. 2015.