Our story
Started with one
very stubborn loaf.
Honeycomb started in 2012 as a home baking project. Twelve years later, it's a small bakehouse on Linden Avenue run by three members of the same family.
"I wanted to make bread that smelled like my grandmother's kitchen. The rest of the bakery grew out of that one stubbornness."
— Soo-jin Park, founder & head baker
A short history
Twelve years on Linden.
2012
A home oven and a side hustle
Soo-jin starts baking sourdough out of her apartment on weekends, dropping loaves at friends' houses. Demand outpaces the home oven within six months.
2014
1108 N. Linden
She and her husband Marcus take a lease on a shuttered laundromat. They keep the original tile floor and the big front window. Open in late summer with one bread and three pastries.
2017
Naomi joins the cakes
Their daughter Naomi finishes pastry school in Portland and comes home. She takes over the cake counter and adds the honey layer cake — now our most ordered cake.
2020
The CSA begins
Through the pandemic, we started a bread CSA so neighbors could pre-order weekly without coming into the shop. It's still running.
Today
Same oven, same family
Soo-jin starts the dough at 4am. Marcus runs the counter. Naomi handles cakes and wholesale. The oven is the same Llopis we installed in 2014.
How we work
Small batches, long ferments,
no shortcuts.
Mill
Local stone-milled flour, never bleached, never sat for six months in a warehouse.
Ferment
Sourdough goes 36 hours. Croissants take three days. Everything wakes up slowly.
Bake
Twice a day on the steam-injection deck oven we installed in 2014.
Sell
Whatever doesn't sell by closing goes to the food bank a block over.