Blue Scorcher Bakery Café


The cafe menu at the Blue Scorcher is seasonally driven, and we are very interested in getting our ingredients as locally as possible - so we really rely on local growers. We love the farmers who supply us with produce, eggs, flowers, herbs and just goodness of all kinds.  During the growing season we average about 80 - 90% of our produce coming from local farms. Local produce is used for everything from fresh raspberry tarts to Hungarian green bean soup.

We are very lucky to have such incredible produce grown within 50 miles of us! We enjoy our interactions with our farmers, the freshness of what they deliver, and the security of knowing how stuff is grown.  At our Annual Lughnasa Festival, stop by to meet them at the farmer’s market. Take a moment to thank them for providing food security to our community, and take home some of their beautiful products to enjoy in your own kitchen. Some of them also sell at other area markets during the summer.

Here is a sampling of Blue Scorcher producers in no particular order.

Slow Boat Farm

Puget Island, Washington

Balancing a life of leading kayak tours and raising a big ol’ magical garden, Ginni Callahan and partner David Noel of Slow Boat Farm grow a lot of garlic and a wide assortment of summer veggies, including the most amazing broccoli you have ever seen. They sell at Two Farms Market on Puget Island.

Ostman Farm

Seaside, Oregon

Teresa Retzlaff and Packy Coleman supply the bakery with its ever-changing supply of floral and herb arrangements on our tables. The also bring us fresh herbs, fresh edible flowers for wedding cakes and more. They sell at the Manzanita Friday market, the Cannon Beach Tuesday Market, the Astoria Sunday Market, or on their farm by appointment. Packy and Teresa also moonlight as Blue Scorcher workers when the winter winds blow, and when they can during the growing season.

Kathleen’s Animal Protein

Puget Island, Washington

Thoughtfully fed hens with plenty of fresh air produce wonderful eggs! Scott and Dolly Hartzell know their birds. They raise meat poultry in addition to their flock of laying hens. they have regular customers at the Longview Farmer Market. The happy chickens on Kathleen’s Animal protein provide beautiful eggs year round for our pastry bench and cafe kitchen. 

Glory B Farms

Grays River, Washington

The Zimmerman family has been producing great food for three generations. Tom and April have ten acres in organic vegetable production. Tom’s mother orchestrates a network of honey bees. Anything honey sweet at the bakery is so because of Zimmerman bees.  We enjoy a wide range of vegetables from that 10 acre “garden” year round  in the cafe. Tom has been a reliable and kind guide through what is in season as we prepare our menus each month. Though Glory B Farms is primarily a wholesale farm, you can often see their beautiful vegetables at the Astoria Cooperative.

Green Angel Gardens

Long Beach, Washington

Owner Larkin Stentz hosts permaculture interns and training workshops. He has a small store for CSA members who enjoy his organic produce supplemented by bread from the Blue Scorcher, and sometimes produce from other farmers. He is also a musician who can sometimes be enjoyed during one of our Full Moon Feasts.

Wayne’s Berries

Knappa, Oregon

A favorite moment at the bakery happened when Wayne arrived with a bowl brimming with jewel bright dried scarlet runner beans one fall. We had talked briefly in the spring about how wonderful and hard to get dried runner beans were, and so he grew a huge row for us and  surprised us with a delivery of 5 pounds!  He also grows the most incredible Oregon strawberries, the kind that melt in your mouth in a puddle of deep red juiciness. His strawberries are one of the true gems of local foods.

Sunset Lake Farm

Sunset Beach, Oregon

Ben and Sunny Hunt are passionate gardeners. Sunny is one of the movers and shakers behind the community garden project. Ben moonlights as a programmer for KMUN community radio. They provide the most incredible mixed greens during the summer. The salads we make with them seem to really sing. (Do I hear jazz?)

All Wild

the wilds of Western Washington

Veronica Williams has been wildcrafting delicious things to eat her whole life. We really benefit from her expertise when she brings us crunchy and salty seabeans which we make into chowder, fiddle heads for a special spring dinner, wild huckleberries both red and blue, native blackberries to die for or beautiful wild mushrooms earthy and mysterious. She arrives all gussied up on her way to play bridge on Thursday, and she leads us out to look in the trunk of her car at the treasures she has gathered. Her charm and enthusiasm make her weekly deliveries a real treat.

Fred Johnson

Naselle, Washington

Fred left his life as a chef with his own restaurant up in the Puget Sound and set up a quieter life for himself doing carpentry and working the land.  We first met him when he brought in a huge burlap bag of kale - “I have an overabundance of kale and I thought you might like some.”  Something about gardening seems to bring out the best in people.

Willow Creek Farm

Long Beach, Washington

Michael supplies us with winter squash and pumpkins by the truck full. Our   Thanksgiving pies made with sweet potatoes, cinderella pumpkin, and red kuri squash owed a lot of their yumminess to this farm.  We all look forward to making quince tarts in the fall with their quince.


Kingfisher Farm

Nehalem, Oregon

Jeff and Nicole grow the most incredible arugula and greens. They have a large CSA community, sell at farmer’s markets and to restaurants.  Like many area farms, they have experienced stunning losses and setbacks the last few years, due to storm winds and flooding. I will never forget a few years ago when Nicole called to let me know they would be unable to deliver, as the farm was flooded in and that salmon were swimming through the greenhouses. Strangely the phones were still working.  It is the courage of the farmer that feeds us all.

Spencer’s Produce

Astoria, Oregon

Spencer and his dad Larry have a huge garden, and they share their bounty with us at the bakery. Huge sweet cabbage, tender lettuce, sweet corn . . .



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