Bake on the Run

will be closed until April 23rd as we setup to reopen in Milwaukie

Thank you for your patience and we apologize for the inconvenience.

will be closed today, March 31st, 2026. Sorry for the inconvenience.

will be closed today, March 19th. Thank you so much and so sorry for the inconvenience.

will be closed from February 15th to the 23rd as Chef Bibi takes a well-earned vacation. Thank you all, and see you soon.

Happy New Year 💚
#2026

is staying open til 7 PM to serve you

THE WORLD'S #1 CURRIED FRIED CHICKEN

The Process:
1. Get massive drumsticks and clean them.
2. Score them with a surgical blade, making incisions everywhere.
3. Make a brine specific for this chicken and brine them for 24 hours.
4. Remove them from the brine and wash any salt from brine off.
5. Make curry using avocado oil and drop them in a tumbler; a vacuum sealed marinating device.
6. Set the vacuum to make the chicken open up and tumble or dynamically marinate the chicken and curry for the equivalent of 4 to 5 days.
7. Remove and place them in a single layer container and static marinate them for 2 to 3 days.
8. Air fry them to perfection.
9. Put two of them on a fluffy bed of basmati rice and place some Dahl on the side.
10. Serve the perfect

Only

is staying open until 7 today strictly to serve you the World's #1

The Process:

1. We get massive drumsticks and clean them.
2. Score them with a surgical blade, making incisions everywhere.
3. Make a brine specific for this chicken and brine it for 24 hours.
4. Take it out the brine and clean it, washing any excess salt off.
5. Make curry with avocado oil specifically for this chicken.
6. Put the chicken and curry in a tumbler, a vacuum sealed marinating canister.
7. Set the vacuum to a specific pressure to open up the chicken al9ng thr incisions.
8. Let it tumble or dynamically marinate for the equivalent of 5 days.
9. Remove the chicken and put in a single layer container with curry, and let it static marinate for 2 to 3 more days.
10. Air fry it after it's been marinating for at least 150 hours.

The ones we're serving today have been marinating for 200+ hours.

They are the most flavorful chicken possible. This is a must try.

So this is . This is the royal dish. It's only done a few times a year. We have imported from and had Artisserie Fine Bakery make challah bread for us.

We take these massive oxtails and stew them up, then bake them, then stew them again in

They take bitter cassava and mince it up and squeeze it, and cyanide comes out. The toxins are burned off, and what's left over is cassareep, a thick, rich, decadent molasses tyoe of viscous liquid. It is amazing!

This will be the last time we make it, so come through and enjoy it, only

We’ve removed Chowmein from our menu due to sourcing issues with authentic noodles.

Thank you for understanding ❤️

Have you tried The World’s 1st Gourmet Curried Fried Chicken yet?

*tpdx

This is my absolute greatest culinary creation to date: THE WORLD'S FIRST


We start with massive a and then use to make the and then them for a minimum of #125 -> these have been for over #175 hours

We then use an to properly sink the curry sauce into the instead of so the curry sauce properly sinks in. This is not so it's

The result is the most on

It comes on a fluffy bed of with some of the world's best or on the side

Only available at in

, or our world-renowned roasted garlic, curry based porridge, or thick soup. It is perfect on a day like this and the official food of rainy days.

Next is hindi for and it's the best version of it anywhere.

Both and piping hot for all of to enjoy.

Only