Creswell Bakery’s Strawberry French Toast.
In 2011, Creswell Bakery took the area by storm with their made-from-scratch baked goods, breakfast, lunch and dinner options. Heidi Tunnell, owner and manager of Creswell Bakery, graduated from the Culinary Institute of America in New York and used her culinary prowess to start the Farm Girl Kitchen in 2006. After countless satisfied customers and delectable delights, Tunnell opened Creswell Bakery on South 2nd Street several years later.
Creswell Bakery is known for their homemade bread, pies, cookies and cakes, but their diverse and ever-changing menu doesn’t stop there. From breakfast sandwiches, bacon, eggs and jams, to coffee, cold beverages and meat pies, Creswell Bakery will satisfy your taste buds all the way home.
Saturday and Sunday brunch feature popular sandwiches, such as roast beef, grilled cheese, Rueben, and melts, which are staples of Creswellian diets. Tunnell gets her meat from local farmers like Furrer Farms in Creswell, supporting her neighbors and local businesses.
Veggie pies, gluten-free bread, soups and salads are also available for those with more limited diets, and nothing on the menu is processed or from the freezer.
Creswell Bakery also proudly uses local produce from neighboring farms in many of their meals. Tomatoes are only used when fresh and in season, accompanying tomato soup, salads and this summer’s crowd favorite, BLT.
With berry season nearly upon us, expect to see many locally grown berries make their way onto the baker’s rack in the form of pies, bars and other desserts. Creswell Bakery also has a rotating bread menu, with a new specialty bread every day of the week.
If you live in Eugene, Springfield or any of the surrounding towns and have yet to try Creswell Bakery, drive to Creswell and do your mouth a favor; Creswell Bakery rises to the challenge every time.
ADDRESS: 182 S 2nd St. Creswell, OR 97426
SOCIAL MEDIA: Facebook.com/CreswellBakery
Tues-Sat: 7 a.m.-6 p.m.
Sun: 9 a.m.-3 p.m.