Funkin’ Fonuts began in 2009 with one secondhand deck oven, a folding table and a hand-lettered sign at the Saturday farmers market. We sold out of muffins by nine and never really looked back.
How we bake
Our sourdough ferments for 36 hours. Our croissant dough takes three days. We use cultured butter, stone-milled flour from Willamette Valley farms, and fruit from growers we know by name. It is slower and it is more work, and you can taste it.
Nothing day-old
Everything on our shelves was baked that morning. What doesn’t sell by close goes to the Elm Street community fridge.