Depoe Baykery Can Be the Best Bakery in Oregon

According to Taste of Home journal, which final fall created a listing of the best bakeries in every state, and for Oregon chosen the tiny, distant Depoe Bakery. In a small yellow construction on U.S. 101, just some miles north of Depoe Bay, the bakery is helmed by Ray Degele, an Oregon native who runs a scratch-made, no-frills operation.

Locals are already aware of his fritters, eclairs, and what he calls a “Debi doughnut” (named for his spouse), which comes topped with buttercream frosting and sliced almonds. Now, vacationers are exhibiting up in droves to find the pastries for themselves, thanks largely to that point out in Taste of Home.

Degele, who admitted he thrives on compliments about his baking, mentioned he was over the moon when a buyer introduced in a duplicate of the article to point out him. Degele mentioned the bakery has since seen a flood of recent prospects making it some extent to cease on the bakery on their approach down the Oregon coast.

Located between the cities of Depoe Bay and Lincoln City, a pair heaps over from an espresso store and a Thriftway grocery, the bakery lacks foot visitors however is exceptionally handy for these driving down the freeway.

He is additionally now strolling within the footsteps of his father, John Degele, who owned a bakery known as Maryann’s Sweete Shoppe in Hermiston, his hometown. Ray mentioned he virtually grew up in his dad’s bakery, and now spends most of his time in his personal.

What has but to be happy is Degele’s itch to create new issues to fill his show circumstances. After the article in Taste of Home, he determined to create a brand new menu of savory breakfast choices. An English muffin breakfast sandwich is within the works, alongside savory ham and sausage scones.

After which, there’s the doughnut benedict, a specialty he plans to promote solely on Sunday mornings. Degele’s decadent concoction includes a glazed doughnut that is sliced and filled with home-made hollandaise sauce and smoked salmon or different meat, topped with a poached egg within the doughnut gap and smothered with more hollandaise. Critiques from his staff have thus far been good.