Over the past decade, Grand Central Baking Company has steadily converted from using conventional sourcing models and an unvarying year-round menu to purchasing products directly from dozens of local producers for a shifting seasonal menu. FoodHub is the most recent tool that they are utilizing in this progression, which began with the Portland Farmer-Chef Connection conference—now in its 10th year!
Read about how and why the bakery changed its systems as well as its search for 180 dozen local pasture-raised eggs per week in the latest issue of Edible Portland.
Photo by John Valls