Link to Owner Dr. Robert B. Pamplin Jr.



The Wilsonville resident will offer a variety of sourdough products made from starter

PMG PHOTO: COREY BUCHANAN - After opening up a coffee shop last year, Nancy Faubel recently opened a sourdough bread bakery.

When Nancy Faubel opened Corner Coffee Shoppe in Town Center last year, she knew her overarching plan was only halfway complete.

But what she didn't foresee was that initiating the other component — starting a sourdough bakery nearby — would be so convenient.

After a Cricket phone store closed next door to the coffee shop, Faubel seized the opportunity — leasing the space to start the bakery, which opened Sept. 14.

"The odds of getting a space right next door to your sister store are almost nill and so I jumped on it," Faubel said.

Faubel said she has used the same sourdough starter since the 1980s and had a bakery in Winchester Bay before moving to Wilsonville. And she incorporates many of the mainstays from that experience, including sourdough bread with Kalamata olives, jalapeno cheddar and roasted garlic as well as sourdough coffee cake, sourdough cookies, sourdough muffins and more.

"It's not really a San Francisco sourdough. It's really an old world sourdough so it's not really sour and tangy," Faubel said. "It (sourdough) takes a long time to make and so you get a lot of depth of flavor with it. When you make bread from scratch and then bake it within three or four hours you just don't get the depth of flavor that you get when it ferments for two days."

The shop also allowed Faubel to expand her dessert offerings. Now, she has carrot cake, black and white cake, dark chocolate cake and passion fruit cake and plans to make seasonal pies. She also will soon make sourdough paninis.

"The seasonal pies we did down at the coast would always sell out," Faubel said.

Unlike her old bakery, Faubel designed the shop so that customers can observe workers making the bread and other goodies.

"One of the problems we had in Winchester Bay is people didn't think we actually made the product there," Faubel said. "They thought we were bringing stuff in. If people can actually see you making it then they're more likely to believe you make it there. It gives you a chance to interact with customers too. Rather than spending your whole day in a back room making a cake, you can interact with customers when they come in."

The bakery and coffee shop also have a sliding door between them so people don't have to travel outside to enter the other shop.

Overall, Faubel is happy to open the bakery for her customers, who she said followed the progress of the renovation intently.

"We're really happy to be here and we're grateful for the great reception we've got and we're looking forward to people coming in and saying hi and getting to know us," Faubel said.

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