Welcome to Sweetheart
Our Pastries and Cakes are inspired by what is in season and are crafted of the finest local ingredients. Sweetheart bakes by custom order in the heart of St. Johns at the Colony Kitchen at 7525 N. Richmond Ave. Our Pastries are handmade and decorated with natural flourishes, we do not use sugar gum paste, fondant or artificial dyes or flavors in our products. Our Pastries and Cakes are available by custom order or in our monthly pastry share subscriptions. You may find our pastries and cakes at The St. Johns Farmers Market, The Portland Flea, and The Sunday Emporium at Rejuvenation. We do not have a brick-and-mortar shop just yet......hopefully soon!
About Our Producers
At Sweetheart Bakery we source our ingredients as locally as possible. We procure our exotic spices, salts and teas from The Olive and Vine in downtown St. Johns as well as the amazing Teas from Portland's own T. Project and Mizuba Tea Co. Our beautiful and flavorful Honey is from Asches Urban Honey and work directly with our farms to grow ripe and fragrant fruits, flowers, produce and fresh free-range eggs right on Sauvie Island at Morgan's Landing Farm, Split River Growers, Blue Bee Farms and Columbia Farms. We use flours and grains from Bob's Red Mill, as well as local, organic and hormone-free dairy products. Our Logo was designed by Portland Illustrator Mary Doyle of Driftanimal. Our Pastries were styled and photographed by Amaren Colosi and Sweetheart.
About Anna Henrie Henricks
Sweetheart Bakery is owned and operated by Anna Henrie Henricks. Anna has worked as a professional pastry chef, baker, caterer, fine dining chef and food stylist. She was executive pastry chef at two farm-to-table restaurants in the Hudson Valley and Berkshires, working for inspired and talented chefs with impeccable products . She has traveled the world in pursuit of her craft yet is constantly inspired by the beauty of the Pacific Northwest. Anna is driven by her passion for food and art, and has dedicated her life’s work to culinary excellence. She lives in Portland with her husband, Joseph Vanaman Jr., who heads the pickle department at Olympic Provisions.
Press
Sweetheart's Recipe for Sherry Prune Bundt Cake with Brown Sugar Creme Fraiche Icing is featured in New Seasons Market online magazine, The Table. Sweetheart is also featured in the winter 2015 issue of Edible Portland and you can read an in-depth interview with Anna from Sweetheart at Portland Fresh Blog.
Our Pastries and Cakes are inspired by what is in season and are crafted of the finest local ingredients. Sweetheart bakes by custom order in the heart of St. Johns at the Colony Kitchen at 7525 N. Richmond Ave. Our Pastries are handmade and decorated with natural flourishes, we do not use sugar gum paste, fondant or artificial dyes or flavors in our products. Our Pastries and Cakes are available by custom order or in our monthly pastry share subscriptions. You may find our pastries and cakes at The St. Johns Farmers Market, The Portland Flea, and The Sunday Emporium at Rejuvenation. We do not have a brick-and-mortar shop just yet......hopefully soon!
About Our Producers
At Sweetheart Bakery we source our ingredients as locally as possible. We procure our exotic spices, salts and teas from The Olive and Vine in downtown St. Johns as well as the amazing Teas from Portland's own T. Project and Mizuba Tea Co. Our beautiful and flavorful Honey is from Asches Urban Honey and work directly with our farms to grow ripe and fragrant fruits, flowers, produce and fresh free-range eggs right on Sauvie Island at Morgan's Landing Farm, Split River Growers, Blue Bee Farms and Columbia Farms. We use flours and grains from Bob's Red Mill, as well as local, organic and hormone-free dairy products. Our Logo was designed by Portland Illustrator Mary Doyle of Driftanimal. Our Pastries were styled and photographed by Amaren Colosi and Sweetheart.
About Anna Henrie Henricks
Sweetheart Bakery is owned and operated by Anna Henrie Henricks. Anna has worked as a professional pastry chef, baker, caterer, fine dining chef and food stylist. She was executive pastry chef at two farm-to-table restaurants in the Hudson Valley and Berkshires, working for inspired and talented chefs with impeccable products . She has traveled the world in pursuit of her craft yet is constantly inspired by the beauty of the Pacific Northwest. Anna is driven by her passion for food and art, and has dedicated her life’s work to culinary excellence. She lives in Portland with her husband, Joseph Vanaman Jr., who heads the pickle department at Olympic Provisions.
Press
Sweetheart's Recipe for Sherry Prune Bundt Cake with Brown Sugar Creme Fraiche Icing is featured in New Seasons Market online magazine, The Table. Sweetheart is also featured in the winter 2015 issue of Edible Portland and you can read an in-depth interview with Anna from Sweetheart at Portland Fresh Blog.
