338 NW 21st Ave. Portland, OR* Map

Mon through Sat: 7am - 6pm
(Monday night pizza 5:30 - 9:30)
Sun: 8am - 5pm

Bread, Pastries, Cookies, Sandwiches, Soup & Salads

304 SE 28th Ave. Portland OR [Map]

Mon.- Sat: 5pm - 10pm
Sunday: 4pm - 9pm

Pizzas we bake, Photos,
Pizzeria info and  More


Bakery Book  |  Pizza Book

Flour Water Salt Yeast:
Photos | Reviews | Excerpts
Shop: Amazon, B&N, Indiebound
Watch: How-To Home Baking Videos

The Elements of Pizza:
Photos | Reviews | Excerpts
Pre-Order: Amazon, B&N, Indiebound, Google, iBooks
Watch: How-To Home Pizza Videos


Bread, Pastry & Cafe


338 NW 21st Ave.
Portland, OR* [map]

Monday – Sat: 7am – 6pm
(Monday night pizza 5:30 – 9:30)
Sunday: 8am – 5pm

Free Parking next door at Bastas until 5pm

Breads we Bake

Country Brown
Walnut Bread
Country Blonde
Pain Rustique
French Rye bread

Our Pastries

Video: Ken’s Raspberry Macaron

Butter croissants, Oregon croissants with local berries and hazelnut cream, almond croissants, ham & cheese croissants, morning buns.

Brioche buns
Brioche cinnamon rolls.


fruit tarts

Fresh Fruit Tarts and baked fruit tarts rotate with the seasons

Carrot cake, chocolate-raspberry mousse cake, opera cake, chocolate pound cake, hazelnut pound cake

Valrhona chocolate chunk, biscotti, hazelnut butter cookies


chocolate and coffee eclairs

cafe offerings
Pouring Stumptown coffee and espresso drinks
Tao of Tea teas
beer & wine


Turkey breast, Ken’s Hero, Theo’s Egg Salad, Pulled Pork, Tuna Salad, Banh Mi, Oregon Water Buffalo, Roast Beef, Grilled cheese, Croque Monsieur, Croque Portabello

A rotation of Theo’s soups.
NO soup for you in the summer.

Always a house salad based on local ingredients

Baguettes in basket00577Scene in bakery through pastry display windowRaspberry process -00947IMG_0813 boule in wheat fieldcroissant in handcanneles IMG_2070Working at Bakery



304 SE 28th Ave. Portland OR [Map]

Monday – Thursday: 5pm-9:30pm
Friday & Saturday: 5pm-10pm
Sunday: 4pm-9pm

Ken Forkish
Owner and Founder

Alan Maniscalco
Chef and Co-founder

We do not accept reservations.
Seating: All members of your group need to be present before we can seat you.
Maximum group size: 10 people

Takeout pizza is only available Mondays through Thursdays for walk-ins only. Takeout pizzas and starters are available on a limited basis when we can handle it. Sometimes we are too busy with in-house dining to offer pizza to go. Please understand our first priority is people eating in the restaurant. Takeout orders are limited: maximum of 4 pizzas.

Pizzas We Bake
Fennel Sausage & Onions
New Yorker

Ken’s Artisan Pizzeria carries 15-20 wines by the glass and 60-70 bottles of Sparkling, Rosé, White, and Red wines from the Pacific NW, Italy, France and Spain.

About the Pizzeria
Ken’s Artisan Pizza opened July 5, 2006, following from the success of Monday Night Pizza at Ken’s Artisan Bakery. The restaurant features a Le Panyol wood-fired oven, built by Master Mason Timothy Seaton, and seats 55 plus 10 at the bar. During summer months an additional 16 seats are on the sidewalk.

The warm, airy space features gigantic Douglas Fir beams, big sliding glass windows, an open kitchen with the big igloo-shaped oven in the middle of the pizzeria, and tables and bar built from salvaged wood (old-growth Douglas Fir) that was once part of the late Jantzen Beach Big Dipper roller coaster (1923 – 1970).  Prints of the vintage wooden coaster decorate one of the walls in the rear of the restaurant.

One of Portland’s biggest bike corrals front Ken’s Artisan Pizza and neighboring Bamboo Sushi on SE 28th Ave. On street bicycle parking is available for 24 bikes.

The pizza at Ken’s Artisan Pizza is inspired by pizzas Ken and chef Alan Maniscalco each have enjoyed during visits to Italy and elsewhere in Europe. Baked in the intense heat of a wood-fired oven, with a blistered crust, and topped with the best ingredients they can find, pizzas are baked in about 2 minutes time. In addition to great pizza, the restaurant offers a variety of salads and starters featuring local, seasonal produce delivered daily by our network of farmers—the Roasted Vegetable Plate is a particular favorite, and changes with each months’ crops. The restaurant also offers four beers on tap, and a 100-bottle wine list with an outstanding selection of local wines and 15 – 20 options by the glass. Ken’s Artisan Pizza has met with much acclaim and enjoys the frequent company of many repeat guests, creating a warm, friendly and festive atmosphere.




Fundamentals of Artisan Bread & Pizza

James Beard + IACP Award winners:

“FLOUR WATER SALT YEAST” wins James Beard Award.

The International Association of Culinary Professionals (IACP) named the winner of its annual award for outstanding Savery/Sweet cookbook, Baking: Savory or Sweet “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza”

“The venerable International Association of Culinary Professionals named the winners of its annual awards for outstanding cookbook, food writing, essays, photography, multimedia work, and more. Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.”
– The New York Grubstreet Association

How To Videos:

View Ken’s how to videos– a great companion to Flour Water Salt Yeast.

Buy the book

Buy Now.  Well over its 10th printing and riding high in AMAZON’s top ten sellers for both bread  books and pizza books.  Take a look inside the book or read what  AMAZON customers have to say. The Wall Street Journal: Food From Heaven—Or Very Nearly,  and Corby Kummer of The Atlantic includes it in The Very Best Cookbooks of the Year.

Book Reviews

“Ken nails it, end of story, when it comes to the best baguettes or the thinnest, most perfect pizza crust you’ve ever had. He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.”
—Gabriel Rucker, chef/owner of Le Pigeon restaurant

“Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.”
—Karen Brooks, restaurant critic, Portland Monthly

The Very Best Cookbooks of the Year: Ken Forkish… has written a new guide to yeast, bread, flour, and fermentation that is a worthy addition to a shelf that includes the works of Carol Field, Jeffrey Hamelman, and Chad Robertson, of Tartine Bakery…Forkish goes beyond other books I’ve read by experimenting with his own mixtures of wheat, rye, and whole-wheat flours, taking influences from the wine world that surrounds him by calling them “field blends,” and includes, as many other artisan-bread books do not, pizza.
The Atlantic/Corby Kummer

Food From Heaven—Or Very Nearly  … Ken Forkish shares his baking secrets in a work that is part technical treatise, part cookbook and part love letter to the staff of life. Mr. Forkish lays it all out in lucid, straightforward prose… offers dozens of recipes suitable for the home kitchen—from “beginner” breads to more complex sourdoughs, as well as pizza doughs and sauces. They’re all tempting and many are illustrated in beautiful color photos, from old standbys like Country Brown Bread and Pizza Margherita to such innovations as Sweet Potato and Pear Pizza and Pain au Bacon, in which sea salt and bits of crisp fried bacon and drippings add a smoky, salty tang to a sourdough loaf.
—The Wall Street Journal

Legendary Portland baker Ken Forkish (of the watershed Ken’s Artisan Bakery and much-loved Ken’s Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook… 

 The hefty tome is packed with lush photography, Forkish’s stories of his early days in California’s artisan baking community and initial attraction to Portland’s small, anti-industrial culinary craftsmen, a detailed description of a day in the life of an artisan baker, and (naturally) step-by-step recipes for easy-to-advanced loaves and Neopolitan-style pizzas worthy of worship, each adapted to the tools and techniques found in home kitchens.
—Portland Monthly/ EatBeat Blog

Forkish’s instructions are clear, concise and incredibly precise… For true artisan bread lovers — and homemade pizza fanatics — this book sets a new standard.”
—Oregonian, June 25, 2012

“Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.”
—Library Journal

“Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop. Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining “Great Details for Bread and Pizza,” make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast “prosciutto” pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.”
—Publishers Weekly, 6/4/2012

“Ken Forkish’s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.”
—Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking

“This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.”
—Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry

[photography Alan Weiner Photography]


The Elements of Pizza

Unlocking the Secrets to World-Class Pies at Home


The Elements of Pizza hits the streets on April 19. Pre-order today to ensure delivery of the first printing:


“If there were ever to be a bible for all things pizza — and I mean all things — Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.”
—Marc Vetri, author of Mastering Pasta and owner of Vetri


“Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover in to a pizza maker.”
—Ed Levine,  founder and CEO of Serious Eats


The Elements of Pizza is a cook book for anyone who loves pizza — particularly to those with a deep appreciation for the crust. Ken’s own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that rove that great pizza can be made everywhere — especially at home.”
—Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine

ElementsPIZZA_Book_CONTENTS “With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like — and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home”
—Nancy Silverton, chef/co-owner of the Mozza Restaurant Group
[photography Alan Weiner Photography]