Waves of Grain Bakery was started in the summer of 2006 by Jason and Hilary Fargo. The Fargos met while working together at the record store, Music Millennium in 1998. Not long into the relationship, Jason and Hillary discovered their common love of the beach. Jason grew up loving the North Carolina coast, while Hillary spent the first two weeks of her life at her grandparents’ house in Arch Cape, and the majority of the subsequent weekends at the beach. Every special event or free weekend of their courting days was spent in Cannon Beach.

After several years of dating in Oregon, the Fargos decided to pack up and head East to explore the country. They ended up in Asheville, NC, where they quickly discovered their mutual love for baking. They worked in many different kitchens there, sometimes together, sometimes apart. The two knew from the beginning that they preferred working together. For some reason, they found that everything just turned out better that way. The years spent in North Carolina showed the Fargos that their heart was in Oregon, and that was where they needed to be. After spending time planning to open their own bakery, they started to search the area for the right location. Soon thereafter, they spotted an adorable little cottage in Tolovana, one block from the beach. It was love at first sight. Jason and Hillary spent several months getting the cottage ready for business, then opened the bakery with just the two of them, and Hillary’s mom on the weekends, in August of 2006.

Their vision for the bakery has always been to provide wholesome pastries, all made from scratch, and to have their passion and creativity shine through in everything they make. Ideas were plentiful, as well as very popular with locals and tourists alike. So popular, in fact, that they quickly determined that their home sized oven and small mixers were not the right tools for the task, and they needed more space.

Following an extensive remodel of the little cottage, they re-opened in June of 2007 to swarms of summer vacationers and a loyal army of locals. The bakery has become a very popular tradition for many. The overall experience has most often been described as feeling like the bakery gives you a hug. The Fargos continue to add ideas into the mix, keep their customers coming back to enjoy and relax, keep their employees happy, and keep the unique fold that is WOG in the fabric of Cannon Beach.

One of the cornerstones of our bakery is to use the best balance of local, fresh, organic, fair trade, and quality products available to us. Although this may be following a trend for some, we live by the philosophy that we may not be able to change the world but we can make our corner of it healthy and economically responsible. Because everything in our bakery is made from scratch, we have considerable control over what goes in to everything we make. We consider our selection of ingredients to be an extension of our skill and creativity. We take pride in keeping our business as local as possible and insisting that freshness and flavor are at the forefront of everything we make.

**At the heart of every good bakery there is flour. Flour is in almost everything we do along with the family history that Hillary has in Pendleton ranching. The Hill family ranch is a fourth generation ranch that produces wheat, soy and canola on transitional (to organic) fields, also Hillary’s grandfather Jim Hill Jr. was the president of the Pendleton Grain Growers for many critical years for agriculture in eastern Oregon. Hillary’s second cousin Fritz Hill sets aside wheat from the harvest that is then delivered by other avaible family members from Pendleton to Cannon Beach. When it arrives, it is in wheat berry form ready to me milled into fresh flour. We mill it twenty cups at a time and use it as whole wheat in some of our pastries and all of our wheat bread as well as having it on the shelf for baking enthusiasts and health nuts to take home. When a recipe calls for white flour, we choose to use a wonderful group of farmers out of western Washington, called Shepherd’s Grain (www.shepherdsgrain.com). Shepherd’s Grain shares our passion for environmentally responsible business without compromising quality of the product.

We guarantee that everything in our bakery is free of hydrogenated oils and preservatives. We use local and organic ingredients as much as possible, and we always choose butter over shortening.

We are easily inspired bakers. Therefore to fit all of the pastries we love to make on one menu would be an impossible task. If you need something special, ask what else we can do.

As a courtesy, please call with at least 24 hours notice on special orders.