Boulangerie & Pâtisserie · Est. 1986
Baked by hand,
before the city wakes.
A small neighbourhood bakery where the ovens are lit at four, the butter is real, and every croissant is folded by the same hands that opened the door this morning.
Bonjour
A little corner of Paris,
on your street.
Maison Margaux began with one oven, one recipe book carried across the Atlantic, and a stubborn belief that bread should be made slowly. Three decades later we still bake everything in-house, every single day — nothing frozen, nothing shipped in, nothing rushed.
Our storyBaked fresh daily
Two bakes a day, from 6am and again at noon. What doesn't sell is given away — never kept overnight.
Ovens lit at four
Lamination, proof and bake happen overnight so the first tray is golden by the time you arrive.
Pure French butter
82% butterfat, cultured and slow-churned. It is the single most expensive thing we buy — and the most important.
From the case today
A few of our
favourites.
The way we work
Slow dough,
honest hands.
We keep a sourdough starter that's older than the shop, ferment our baguettes for eighteen hours, and laminate by hand because a machine can't feel when the butter is right. It is slower. It is more expensive. It is the whole point.
"A good loaf doesn't need a marketing department. It needs time, a hot oven, and someone who cares whether you come back."
— Margaux Laurent, founder
Come by
We're on the
corner of 9th.
Pull up a marble-top table, order a café crème, and watch the second bake come out of the oven. We'll save you the corner croissant.
219 Rue du Marché · Portland, OR
Tue – Sun · 7:00am – 6:00pm · Closed Mondays
Order ahead
Bring the bakery
to your table.
Boxes for brunch, platters for the office, tiered cakes for the occasions that deserve one.
Start an orderTweaks
Color palette