THE OREGONION - Portland’s newest Filipino bakery will embrace the botanical
The outside of Shop Halo Halo and Daphne's Botanicals, two Filipina-owned businesses collectively known as The Botanical Bakeshop
Shop Halo Halo and Daphne’s Botanicals — a pair of new Filipina-owned businesses collectively known as The Botanical Bakeshop — will hold their grand opening Saturday in Southeast Portland with pastries, house plants and more, according to a press release.
The collaboration between Shop Halo Halo, Geleen Abenoja’s bakery pop-up specializing in Filipino flavors, and Daphne’s Botanicals, a plant shop and “houseplant design service” founded by Daphne Peters, started after the duo met by chance running adjacent booths at North Portland’s Golden Evening market. The businesses are found in the new Novus building at Southeast 50th Avenue and Woodstock Boulevard.
Halo Halo and Daphne’s Botanicals — a pair of new Filipina-owned businesses collectively known as The Botanical Bakeshop —offer pastries, house plants and more at their Southeast Portland shop.
Halo Halo and Daphne’s Botanicals — a pair of new Filipina-owned businesses collectively known as The Botanical Bakeshop —offer pastries, house plants and more at their Southeast Portland shop.
An early look at Shop Halo Halo’s bakery menu reveals orange glazed cardamom buns, ube cheese pandasal, lavender calamansi shortbread, salted tahini chocolate chip cookies, vegan cheesecakes in various fruit flavors (including lilikoi, or passionfruit), cassava cakes, bibingka, biko, black sesame butter mochis and more. Drinks include matcha lattes, barako cold brew with pandan cheese foam and guava lime spritzers.
When it opens Saturday, Shop Halo Halo will become Portland’s second brick-and-mortar Filipino bakery, after St. Barbra Pinoy Bakery, 6311 S.W. Sixth Ave.
Halo Halo and Daphne’s Botanicals — a pair of new Filipina-owned businesses collectively known as The Botanical Bakeshop —offer pastries, house plants and more at their Southeast Portland shop.
Originally published in The Oregonian