a
sweet
experience
Cannon
Beach
Bakery
The fresh smell of bread wafts from the open door at
Cannon Beach Bakery.
course I had to try it. The
bakers produce loaves and
fl uffy golden rolls from this
same recipe. The “Haystack
Roll” would make an excel-
lent hamburger bun, and the
bread has a consistent crumb.
I enjoyed it toasted.
BY DAVID CAMPICHE
W
hen I turned 15 in 1963, I procured a job
with Earl Kaufman at the Cottage Bak-
ery in Long Beach, Washington. Kaufman
was a mountain of a man with wrists as
round as Babe Ruth’s bat. He worked fast,
hard and effi ciently. I struggled in the beginning, fearful
my engagement would be short-lived.
It was there I began to develop a work ethic.
Kaufman was nicknamed “Great Balls of Fire,” and he
lived up to the reputation. The bakery was famous for
bear claws, glazed doughnuts, breads, pies and more.
A local quest for sweet baked goods ordained the place
the hub for Fonzie-like appetites and a Mecca for sweet
desserts.
The bakery generally sold out by noon.
On the menu
The sweetest award
When I stumbled upon the Cannon Beach Bakery, I
felt as if I had completed a 50 year space travel into the
realm of my youth. The bakery had recently been des-
ignated the “Sweetest Full Line Bakery in America”
by Dawn Foods, a global manufacturer and ingredients
supplier. It seemed like a perfect time to check it out
and to satisfy my ever-present sweet tooth and nostal-
gic rumblings.
The bakery is a welcoming spot in Cannon Beach
with an angled door which remains open (weather per-
mitting) and invites customers in with the aroma of
freshly made breads, pastries and espresso coffee.
Staying fresh
On my two separate visits, one in the morning and
one in the late afternoon, there was a distinct difference
in the amount of baked goods available – which is not a
bad thing. For a bakery, their reputation lies with serv-
ing fresh baked items, and the goal is to sell out every
day.
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A waist-high counter lined
with stools faces the busy
street, the perfect spot for
enjoying a treat while peo-
ple watching in Cannon Beach. The bakery also serves
up tempting sandwiches and hefty slices of quiche. There
are seasonal changes in the baked products, and the holi-
days give bakers the opportunity to feature time-honored
traditional items that linger in their customers’ memories.
My wife and I tried the almond bear claw, shortbread
cookie (in the shape of Haystack Rock), honey oat bran
muffi n, cinnamon roll and the Haystack cookie.
The Haystack cookie was particularly good — more
substantive than its cousin, the coconut macaroon. I
enjoyed the fl avor and natural sweetness of the coconut
and dried fruit and nut additions. It was chewy and moist
on the inside and crispy outside.
The cinnamon roll does not disappoint, but be sure to
have it warmed up. It was baked to perfection – a pow-
dered sugar glaze topped the pastry like winter snow on
Mt. Hood.
Foremost in my memory of my early initiation into
the world of baking is the resounding commitment to
early hours and the engagement of hardworking people.
The bakers at Cannon Beach Bakery know the scenario
of three o’clock alarms and long hours on their feet. I
certainly commend the Hammond’s on their due dili-
gence. Those values refl ect the reality of their sweet, suc-
cessful small business.
Cannon Beach Bakery’s
“Haystack Bread.”
Co-owner Gib Hammond making bread at Cannon Beach
Bakery.
So, to see them selling out mid-week, shoulder-sea-
son is a good sign. Cannon Beach Bakery is enjoyed by
locals and tourists. The dedication of owners Gib and
Deanna Hammond attests to their continued success.
Haystack Bread
A glass display case holds an abundant selec-
tion of pastries. Bread racks in the rear show different
bread offerings. Their coffee is supplied by the vener-
able Longbottom Coffee roaster and distributor out of
Hillsboro.
Cannon Beach Bakery, established in 1932, is home
to the trademarked “Original Haystack Bread.” Of