Creswell Bakery – worth the trek!

This comes to us from a former local Eugene Chapter Member who has moved away, and recently returned to Eugene.

I just wanted to “plug” a local business that is struggling a bit:

Creswell Bakery is a little off the beaten path, but so worth the trek!

Owner/chef Heidi Tunnell has become known in the area for her local roots and use of organic and/or local indgredients. The bakery uses locally grown flours from Camas Country Mills for its incredible breads and nearly all pastries (and made with butter). For the savory side, there are take-away soups and meals made with mostly organic produce, and local whenever possible. ALL items containing chicken or beef use meat from animals raised on Heidi’s family’s farm (Furrer Farms) down the road. The chickens are pastured and the cows are grass-fed. And they use the whole animal (chicken stock made with feet and heads, etc.)

Creswell Bakery is located at 182 South 2nd Street in Creswell. Hours are Tuesday thru Friday 7am to 6pm; Saturday 8 to 2. Breakfast items are served from 7 to 11 daily, and all day Saturday. Lunch is served from 11 to 2 daily.

I know Heidi personally, and have worked for her. She makes some of the most delicious food I have ever had! I figured if there’s any demographic that needs to know about the bakery, it’s WAPF. They’ve only been open since June, so they still need all the support they can get to keep growing. If there’s any way you can spread the word, that would be amazing.

Thanks for your time, Lisa! I hope you and your family are well!

– Gina

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