• Home
    • About
      • Home
      • About the Site
      • The Authors
      • Terms of Service and Privacy Policy
      • Email me
    • Reviews
      • List of All Reviews
      • Best of Portland by year
        • Reader Survey: Best of Portland Food 2017
        • Best of Portland 2015
      • Steakhouse Roundup
        • Steakhouse Reviews Introduction
        • El Gaucho Steakhouse
        • Morton’s Steakhouse
        • Ringside Steakhouse
        • Ruth’s Chris
        • Steakhouse – Results
      • Product/Business Reviews
        • Retailer Reviews
        • Product Reviews
    • Topics
      • Food Writing
        • Alcohol Related
          • Beer
          • Wine
          • Spirits
        • April Fools Stories For Portland
        • Contests and Competition
        • Food Memories
        • Travel Writing
      • Authors / Book Reviews
      • Cheese information
      • Interviews: Honest dialog with people in the Portland food industry
      • Portland Food and Restaurant News and Discussion
      • Recipes
    • Guides
      • Guide to Portland coffee
        • Portland Coffee Guide
        • A Map of our favorite Portland coffeehouses
        • Reader Survey: Best Coffeehouses in Portland 2017
      • Guide to Local Wine Shops
      • Guide to Portland Bakeries
      • Guide to Portland Distilleries
      • Guide to Portland’s Beer Shops
    Portland Food and Drink

    Portland Food and Drink

    Restaurant News and Information For Portland Oregon Area Restaurants and Bars

    • Facebook
    • Instagram
    • Send me email!

    Grand Central Bakery Announces Pedigreed Head Baker

    By PDX Food Dude Last Update January 20, 2018 2 Comments

    Portland’s Grand Central Bakery Hires New Head Baker

    Grand Central Bakery Portland Pie
    Grand Central Bakery. Photo: ©John Valls

    – Sean Coyne has joined Grand Central Bakery as head baker for its Portland operation. Coyne comes to Grand Central after more than 15 years in New York, where he was a corporate chef and bakery and restaurant consultant. Formerly the head baker at Per Se, Coyne developed a four-star bread program for Thomas Keller at Per Se, Bouchon Bakery and The French Laundry. He also worked as head baker at Sullivan Street Bakery and Balthazar Bakery. Coyne attended the Culinary Institute of America in Hyde Park. After stints as a pastry chef and cook – both at Gramercy Tavern with Tom Colicchio – he eventually settled on bread baking as his focus. “I love the physicality of it, the nuance, the result,” he says.

    Comparing Portland’s artisan bread to what he’s accustomed to in New York, Coyne had this to say: “The scene is similar. There’s a little bit more of a rustic aspect to some of the New York breads – they’re baked darker and the hydration is higher. Here, there’s more of an emphasis on quality of flour and ingredients and the production method.”

    Nice experience, but will it carry to baking on a wide scale? I’ll be interested to see how it works out!

    Related

    Category: Portland Food and Restaurant News and Discussion. Related posts about Grand Central Bakery.

    Previous Post: « Safeway Finally Agrees to Stop Mislabeling Coffee Beans
    Next Post: US News Awards Portland “World’s Best Street Food” »

    Reader Interactions

    Comments

    1. sabes says

      October 13, 2011 at 8:02 pm

      When will the changes that he’s going to make hit the store shelves?

      Reply
    2. Andrea says

      October 17, 2011 at 3:24 pm

      Hopefully their baguette will improve.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    © 2023 · PortlandFoodandDrink.com • See Terms of Service and Privacy Policy