"Bacon, egg, and cheese, man. Come on. People always put it on a croissant or something. That's no good. You need strong bread-strong bread to withstand the heat and the grease. This exchange between the author and Andrew Proctor captured the essential philosophy of breakfast sandwich construction, emphasizing the structural integrity required of the bread to properly support the fillings."
"Over the summer, Literary Arts Cafe opened with a shortened menu of coffee drinks and pastries. By winter, lunch was in, breakfast was up, and that prosciutto, egg, and cheese was served on a croissant. The irony is not lost on me, but I must admit it is an incredible croissant. Jen's Pastries recently raised its cost due to the pricey French butter they use to make it."
The author has long sought the perfect breakfast sandwich to replace Portland's beloved Random Order B-list, which closed during the pandemic. After a casual conversation with Literary Arts executive director Andrew Proctor about the importance of strong bread for breakfast sandwiches, the author waited two years for the organization's new bookstore and cafe to open. Literary Arts Cafe launched with a limited menu of coffee and pastries, eventually expanding to include breakfast and lunch items. The cafe now serves a prosciutto, egg, and cheese sandwich on a croissant made with premium French butter from Jen's Pastries, representing a high-quality alternative despite the author's initial skepticism about croissants.
Read at Portland Mercury
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