We opened in 2011, but the story of Creswell Bakery started long before that. After graduating from the Culinary Institute of America in New York, Heidi Tunnell developed a love for the smell & science of yeast, baking, and fermentation. In 2006, “Farm Girl Kitchen” was started in her grandma’s house here in Creswell. Selling baked goods one day a week at the local farmer’s market, it was the start of something much bigger.

Heidi started catering, but her love of baking never went away. Still running a bakery one day a week to supplement the catering company, it eventually grew into the establishment that it is today. Starting as a passion project in a kitchen over 10 years ago, Creswell Bakery is now a destination known across the country.


“The community of Creswell is a day trip tinged by nostalgia and highlighted by one of the state’s bucket-list food experiences”

-Eugene, Cascades & Coast



Water, flour, and salt. Those are the only three ingredients in our naturally fermented sourdough breads. Keeping it as simple as possible, our bread has no preservatives, no GMOs, and no commercial yeasts.

Bread is a living thing, and our artisan bakers treat it as such. The combinations of ingredients, fermentation, and baking times of every batch of bread are adjusted according to the weather, and the baker’s intuition to craft the perfect crust & crumb.


Watch how our bREAD gets made



To make the best pastries, you have to start from scratch. From dough and frosting, to soup stocks and croutons, we start in-house from scratch whenever possible using local, seasonal ingredients.

Our day begins well before sunrise to make sure everything is fresh out of the oven for you when we open our doors.


“We stopped in Creswell for lunch. Incredible sandwiches. Bread was indescribable. I'd give six stars if I could.”

- John G, ★★★★★ Google Review



When you come to Creswell Bakery, you might be lucky enough to be greeted with one of the greatest smells out there: Our wood smoker doing what it does best smoking our delicious bacon.

The bacon at Creswell Bakery starts from raw pork bellies. We cure the bellies for a whole week in our secret brine before smoking them to perfection. We then slice it nice and thick to give great flavor and texture.


Watch how our bacon gets made


“The BEST bacon I have ever had. At 31 years of age I realiZed that all bacon I knew was a lie...If I have a choice for a last meal, it would 100% be from here.”

- Jose L, ★★★★★ Google Review



People love our savory handheld meat pies. It might be the made from scratch pastry dough, or it could be the 100% grass fed beef that comes from our very own farm just down the road. Our farm beef can also be found in our sandwiches. We slice and roast our sandwich meat to make that sandwich extra special.

Looking to take some home? We have pre-packaged Creswell Bakery Farms ground beef available for purchase.


Watch how our Meat pies get made


“We love this place! It's worth the drive from Eugene. The food is superb - they make the best cinnamon rolls in the county.”

- Shaay S, ★★★★★ Google Review


Come See Us

Monday - Saturday

Bakery: 7am – 6pm
Breakfast: 7am - 11am
Lunch: 11am - 6pm


Bakery & Brunch: 9am - 3pm

Phone: 541-895-5885

182 S 2nd St, Creswell, Oregon 97426