Ken Forkish is, arguably, Oregon’s most famous baker. His James Beard Award-winning cookbook, Flour Water Salt Yeast, is often considered one of the best bread-baking manuals to come out in the last 20 years. His Northwest Portland bakery, the straightforwardly named Ken’s Artisan Bakery, is an iconic Portland destination for bread and pastries; on the other side of the river, Ken’s Artisan Pizza will still accumulate lines for its char-blistered pies, years after its opening. 20 years after opening Ken’s Artisan Bakery, however, Forkish has decided to retire, selling his two remaining businesses to his employees.
In a December 31 newsletter update, Forkish announced the sale of both Ken’s
→ Continue reading at Eater