• Nominee for Outstanding Pastry Chef
    James Beard Foundation
  • Author
    Flour, Water, Salt, Yeast
  • Portland's Best Bakery
    Willamette Week
  • Portland's Best Croissant
    Portland Monthly Eat Beat
  • ChefsFeed Winner
    One of the Best Things to Eat in Portland

My Restaurants

Where I Eat

Behind the Scenes

Chef Ken Forkish reviews  at
"Amazing croissant at Shinshindo. Kyoto is full of French bakeries and fine pastry shops."
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Chef Ken Forkish reviews  at
"Scott said he met this guy on the box, and I still think that's pretty awesome @scottspizzatours"
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From My Menu

Chef Elias Cairo reviews Wood oven roasted vegetable plate at Ken's Artisan Pizza
$$ | Pizza
Buckman, Southeast Portland
"When you eat as much meat as I do, the main thing that you crave is perfect vegetables, and this never fails. Year-round, perfectly cooked seasonal vegetables out of their wood oven are simple and true—it always makes sense."
Chef Greg Higgins reviews Arrabiata pizza at Ken's Artisan Pizza
$$ | Pizza
Buckman, Southeast Portland
"Even with our own wood burning oven at home, we’ll still occasionally go out for a pizza, and Ken’s is the place. It's the overall balance of the pie that makes it so great. Just the right amount of singe on a light, crisp crust—not too much sauce or cheese. The sum is greater than the parts."
Chef Vitaly Paley reviews Soppressata pizza at Ken's Artisan Pizza
$$ | Pizza
Buckman, Southeast Portland
"We serve Ken’s bread at the restaurant—the bakery can do no wrong. They also serve the best-ever pizza crust at their brick-fired pizza restaurant, with just the right amount of crunch, chew, and char. As a New Yorker, I usually leave my crust behind, but that is sacrilege at Ken’s. Order spicy soppressata, add extra Calabrian chilies, and end up in perfect pizza heaven!"
Chef Scott Dolich reviews Croissant at Ken's Artisan Bakery
$ | Coffee/Tea Shop | French/Belgian | Bakery
Northwest, Alphabet District
"Ken has a penchant for baking his pastries and bread to the limit of brownness just before it turns to the dark side. I love this. His croissant dough is pleasantly buttery and light. What makes them truly great is the fact that he bakes them until the crust is caramelized."