Fun list features Courier's cannele

[grayelf]

http://portlandmonthlymag.com/eat-and...

Gearing up for our next trip to Portland, came across this "cheat sheet" from Portland Monthly which seemed worthwhile. I certainly agree about the cannele at Courier!

[pdxgastro]

Thanks for that! On a whim, the BF and I made a map of cannelé bakeries to try. But we did this on Jan 1st. Amazingly, we found 2 places open: St Honore & Nuvrei. We will go back and visit the others, including Courier's.

Next, we want to map and compare banh mis and Cuban sandwiches.

[grayelf]

And this map, you are not sharing it? Please to share, pdxgastro, share the cannele glory, and your impressions of the ones you try. I want to hear about the Cannele Crawl ;-).

[pdxgastro]

It's no secret. I think we got all the addresses from a Yelp site. I'm willing to share it. Here is the route we took from NW to SE:

1. St Honore 2335 NW Thurman $3.20 Rich tasting
2. Ken's 338 NW 21st
3. Nuvrei 404 NW 10th $2.00 A little blander than SH but still good
4. Courier 923 SW Oak
5. St Jack 2039 SE Clinton
6. Pastry Girl 7919 SE Stark

[grayelf]

Thanks! I see a Cannele Crawl in my nearish (March) future so looking forward to hearing what you think of the other places as you get to them.

[pdxgastro]

We tried 2 more last night, SJ & PG. Updates:

1. St Honore 2335 NW Thurman $3.20 Rich tasting
2. Ken's 338 NW 21st
3. Nuvrei 404 NW 10th $2.00 A little blander than SH but still good
4. Courier 923 SW Oak
5. St Jack 2039 SE Clinton $2 Outer crust was very crisp, made a good counterpoint to creamy interior
6. Pastry Girl 7919 SE Stark $2 Not as good as SJ. I'd say similar to Nuvrei's.

Now all we have left to try are Ken's and Courier's.

[grayelf]

Thanks for the updates. Looking forward to the last two entries!

[pdxgastro]

Finally made it to Courier's. The guys in there were very nice. They showed me their cannele pan and described the technique to make them. The canneles were good. Outer crust was very crispy. Don't remember what the interior was like but they were not creamy like St Jack. I can't compare them to the rest of the list because it's been so long since I had the others [sad face].

Now only Ken's remain to be tasted.

[eatrustic]

That's hilarious! I was just sitting here eating one when I clicked on this. I was chatting with the barrista about them thinking they were sourced from Ken's or some such place when he explained they make all their stuff in house and just sourced the real copper moulds from France to replace the aluminum ones
Very dark and authentic crust.

[grayelf]

Exciting/nervewracking to hear they are changing to the "real" moulds, since the current product could hardly be improved upon in my book. Glad you are enjoying some time in Portland, eatrustic, and looking forward to hearing where else you go as we just booked our March foray today!