In-Store Menu

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Baguette Sandwich Grilled Panini Viennoiserie Sandwich Quiche Salade Soup de Jour

Coffee & Tea

Coffee Tea Other
Special Order Special Orders
St. Honore Menu 1
St. Honore Menu 2
St. Honore Menu 3

For a nice break or a full meal, our sandwiches are a true tribute to the very French “Casse-Croûte”. Made fresh every day with our ficelle loaves, our sandwiches offer a myriad selection of flavors and freshness. Choose from Casse-Croûte, the traditional French baguette sandwich, or grilled Panini, a savory grilled classic, and Pan Bagnat, literally “bathed bread” filled with an abundance of flavors.

Baguette Sandwiches & Paninis

All our entrée sandwiches and paninis come with a side salad.

In the small coastal town of Etretat in Normandy, Master Baker Dominique Geulin was first exposed to the fine art of pastry making at a young age while working in his parents’ bakery.
Our delectable pastry offerings are the combination of these family recipes, as well as the collective contributions from our creative baking team.

Pastries

Classic French pastries and more

Master Baker, Dominique Geulin and our baking team – many of them students at Portland’s Western Culinary Institute – take pride in the fine art of pastry design.
The colorful display of desserts made fresh every day, selecting only the highest ingredients, replicates the French heritage of an art that engages both creativity and meticulous precision.

Desserts

Contact your store for current flavor.

Trademark of Flavor – Miche Banal™
Our signature bread, created with Shepard’s Grain whole wheat flour and our natural levain starter. Dense, rich and full of terroir flavor.

Here at St. Honoré bakery, Dominique has created Miche Banal™, a bread that can retrace the heritage of baking to the feudal era. French peasants ground their wheat and baked their bread in facilities provided by the manor Lord. In exchange for this service, they paid a tax called Ban, which became Four Banal, a commonly used name for the bread oven. Dominique uses natural flour approved by Food Alliance and bakes the bread in a natural clay firebrick oven.

Bread

The basis of our baking techniques is in the respect of the French tradition that has been passed on for generations. We prefer the method that champions a delicate balance of short mixing and slow fermentation, alternated with a gentle manual touch, to provide the perfect finish of a premier loaf of bread.

Rolls

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