Knead The Dough

The loaf that started it all. Paul’s Pumpkin Spice Bread is tender, warmly spiced, and baked in small batches for the season when Oregon starts feeling like Oregon again. Pumpkin. Cinnamon. Cozy fall spices. No nuts, no chocolate chips, and no need to wait for Thanksgiving. Fair warning: this is the loaf friends have been asking Paul to make again for years.

All the pumpkin-spice coziness, muffin-sized. Made with rolled oats, pumpkin, and warm fall spices, these gluten-free muffins are soft, hearty, and especially happy sitting next to a seriously strong cup of coffee. Breakfast? Snack? Second breakfast? We’re not here to judge.

Pumpkin Spice season, meet the scone. Paul’s small-batch Pumpkin Spice Scones bring pumpkin and warm fall spices together in one very good reason to put the coffee on. Made for cool mornings, rainy afternoons, and anyone who believes September is a perfectly reasonable time to start smelling cinnamon in the kitchen.

Open the box. Things happen. Tender, buttery, and baked in small batches, these scones are made for strong coffee, rainy Oregon mornings, and the dangerous moment when everybody realizes there are scones in the room. We recommend sharing. We do not require it.