Grain Queen Bakehouse

Grain Queen Bakehouse Wholesale bakery in Cove, OR using regionally grown grains. Find our products at locations throughout NE Oregon. (Formerly Teahouse Bakery)

Currently: Nella Mae’s Farm Stand in Cove, Old Souls Marketplace near Baker City, Good Groceries delivery service.

We’re here! There’s not much smoke!! 🍒🍒🍒 And I’m right next door to K Voelz Wines 🍷 💅🏻😎Cherry Fair goes till 4pm! See yo...
08/15/2026

We’re here! There’s not much smoke!! 🍒🍒🍒

And I’m right next door to K Voelz Wines 🍷 💅🏻😎

Cherry Fair goes till 4pm! See you in Cove!

Cherry Fair is just a few hours away (& the pie bake starts even sooner!🌜). These key lime pie sandwich cookies will be ...
08/15/2026

Cherry Fair is just a few hours away (& the pie bake starts even sooner!🌜). These key lime pie sandwich cookies will be there, along with about a gazillion other cookies, cherry bounce cakes, gluten-free darknchocolate@huckleberry tortes. and, of course, cherry pies with spelt crust and locally ❤️ lovingly grown Montmorency cherries. 🍒🍒🍒

My booth opens at 9am! 🥧 Pie goes fast (usually by noon).

This is what the start of Cherry Fair bake week looks like from the GQ bakers’ perspective. 🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈😃Fing...
08/12/2026

This is what the start of Cherry Fair bake week looks like from the GQ bakers’ perspective. 🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈🧈😃

Fingers and toes all crossed that we have less smoke on Saturday, and maybe even a little rain to help those tireless women and men battling the large fires all over our region. If cutting & mixing butter is a rain dance, chances are good 🌧️🌦️🌈 It rained on Cherry Fair last year and that just seemed to bring more people out. 🍒 Let’s gooooo!

Celebrated the smoke break with a mountain hike. 💚 Made sure to bring some Hiker’s Bread 😋 Just restocked Old Souls Farm...
08/09/2026

Celebrated the smoke break with a mountain hike. 💚 Made sure to bring some Hiker’s Bread 😋

Just restocked Old Souls Farm & Market and Nella Mae Parks stand.

These sourdough crispbreads come from a traditional Swedish recipe. I hesitate to call them crackers because they are to crackers the way brioche is to bread. While whole grain rye is the star of the show, they’re fortified with whole milk, flax & sesame seeds, and a touch of honey. This combo makes them one of the most satiating snacks I know and my absolute favorite “performance food” to bring with me to the mountains.

The food! To me, one of the best parts of the Grain Gathering is that the food is crowd sourced. There are caterers, but...
07/23/2026

The food! To me, one of the best parts of the Grain Gathering is that the food is crowd sourced. There are caterers, but many of the food elements come out of various classes and are made by participants. It’s fun, it’s informative, and it reduces some of the fomo (you can’t go to every class and it’s a little painful to miss out on those tasty bakes!).

Among so many memorable food moments, a few favorites:

Flash mob bagel baking: About 40 people showed up at 6:30 am to help bake bagels with Tastebud for our breakfast. A bunch of folks who’d never worked together became a bagel-making assembly line and churned out hundreds of bagels in about 45 minutes.

Pizza making with Sarah Minnick of Lovely’s 50/50: whole grain crust / veggie topping pizza workshop. I’ve admired her pizza (and loved her restaurant) for over a decade and this was truly a fan girl moment. I wasn’t actually registered for the workshop, but my friend Kari of LE CRACKER was and she let me piggyback on the hands-on part. We made this veggie-tastic pie with three cheeses (including a smoked pecorino that was ⚡️), roasted eggplant, some kind of fermented tomato magic mix, sugar snap peas and edible flowers. Sarah took two pics of our pizza, y’all 🤩😂

Sonora wheat tortillas as interactive component of Dr. Claudia Hidalgo Carter’s keynote. Claudia is a cereal scientist and nutritionist for the CA wheat commission. She figured out how to incorporate fresh-milled whole grain foods into the school lunch program in her region, which is nothing short of miracle-working. As she described the Sonora wheat tortillas that were part of a breakthrough moment in her work, volunteers appeared with tortilla warmers full of those same Sonora wheat tortillas. While she told us her story, we got to feel, smell, and taste these delicious artifacts of her work. Wow. I was so delighted and impressed 😍🏆

I’ve been away at the WSU Bread Lab’s Grain Gathering—part informational exchange, part grain jubilee, tons of fun. The ...
07/22/2026

I’ve been away at the WSU Bread Lab’s Grain Gathering—part informational exchange, part grain jubilee, tons of fun.

The gatherers are a diverse mix of folks who work with grain: plant breeders, millers, bakers, farmers, malters, brewers, distillers, writers, artists, and more. I first came in 2017 and 2018, before the event took an 8-year hiatus. I was a curious home baker then. The experiences and inspiration I took from those Grain Gatherings is why Grain Queen Bakehouse exists (full stop!). I’ll share more in the next few days, but first: The Grain.

Yesterday morning we quietly sauntered through the WSU grain trial plots for a sunrise tour. In the purple light of dawn, we explored spelt varieties, and as the light brightened and clarified, we wandered among the perennial wheats and ryes. (I read once that Monet preferred morning light to any other and I wholeheartedly agree.)

We were invited to look closely and observe. Knowing nothing about grain breeding, I couldn’t identify traits or defects, only random visual differences. As I went on, particular stalks seemed to call me over for a closer look. I found a variety curiously covered in slugs, some with perfectly tidy rows of grain and others with twists and bulges and curls. Some standing up straight, some with a pleasing arc or feathery touch that felt lovely to walk along. I tried to capture that diversity in photos but to be among it is a powerful sensation — standing in a field of grain, following the meandering path of observation and intuition, the way humans have for thousands and thousands of years. It erases time, gives me tingles, makes me fall in love all over again.

Thanks to the WSU Breadlab director Kevin Murphy for leading this tour and inviting us to experience the fields this way.

Why is this so comforting? ✨1 - We now know it’s possible to ask our intergalactic neighbors for a cup of sugar (phew).2...
07/15/2026

Why is this so comforting? ✨

1 - We now know it’s possible to ask our intergalactic neighbors for a cup of sugar (phew).

2 - The universe likes a sweet treat as much as we do (so much more relatable!).

3 - We might all be made of star dust AND space sugar (double the fun).

🤩 Whatever the reason, more news like this, please!

Headline and photo published in the The New York Times 7/13/26

Cherries, pitted. 🍒 This annual tradition of sourcing the most lovingly grown pie cherries from Warm Creek Orchard here ...
07/13/2026

Cherries, pitted. 🍒 This annual tradition of sourcing the most lovingly grown pie cherries from Warm Creek Orchard here in Cove gives me lots of joy. These ruby jewels will become 🥧 for Cherry Fair on August 15!

New look! 👀 🖤It’s time to stock up for the weekend at Nella Mae’s Farm Stand! Cookies, Erin Creech fresh loaves, Nella’s...
06/25/2026

New look! 👀 🖤

It’s time to stock up for the weekend at Nella Mae’s Farm Stand! Cookies, Erin Creech fresh loaves, Nella’s fantastic greens, local eggs, tea blends, Ethos Stone Mill🥐 flour (& one last bag of pancake mix until the next restock!)… don’t miss!

Thanks to Snake River Seed Cooperative for hosting an Eastern Oregon Seed School and inviting Grain Queen Bakehouse to b...
06/17/2026

Thanks to Snake River Seed Cooperative for hosting an Eastern Oregon Seed School and inviting Grain Queen Bakehouse to be a part of it!

We visited an OSU cereal scientist Ryan Graebner’s grain trial plots in the heart of the valley. He tests wheat and barley varieties for the commodity market. This is a different class of grain than we bake with, but it was fascinating to learn more about variety development and testing, and why it’s not feasible to create hybrid grains (they’re self-pollinating and the male/female parts are tucked into the immature grain heads, first pic). And it’s always fun to stand in the middle of a field of grains 💚

Afterwards we sampled Grainbow Shortbread with Side A Brewing beer. It was a lively tasting and some of the participants wrote down their favorite beer & cookie combos. 😍🏆 Such a fun experience right here in Cove!

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1104 Church Street
Cove, OR
97824

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