Our story
Baked before sunrise
Lamina began with one stubborn idea: that a croissant is worth three days of work. Ten years on, we still think so.
Since 2016
It started with one croissant
Our founder, Inès, learned to laminate dough in a tiny Lyon bakery where the oven was older than she was. She came home with a notebook of temperatures and a refusal to rush.
Lamina opened on Alder Street with one oven, four bakers and a menu that fit on a postcard. We have grown since, but every croissant is still rolled by hand and every loaf still rests for three days.
Good bread asks for patience. We are happy to give it.
3 days
From mixing to baking
81
Layers in every croissant
4:00 AM
When the ovens fire up
2
Bakeries in Portland
What we believe
Three rules we bake by
N°01
Slow is a flavour
Long, cold fermentation gives bread its depth. We never speed it up with additives.
N°02
Know your farmer
Our flour comes from two mills within 200 miles, and our butter from one dairy we have visited.
N°03
Waste nothing
What we don't sell goes to shelters at closing, and stale bread becomes our bread pudding.