Today we’d like to introduce you to Addy Bittner.
Hi Addy, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
My business started as a downtown Portland food cart in 2009. After working for others in kitchens around town, I decided I wanted to work for myself. Starting a food cart seemed like a doable thing to get off the ground on my own, doing what I love. I learned a lot about using quality, simple ingredients prepared creatively from the chef I worked for the four years leading up to the cart opening. Those concepts made me excited to incorporate similar ideas into a sandwich menu. I knew I wanted to do baguette sandwiches because I love the idea of a highly portable option for when you want to head out on an adventure — to the waterfront to watch the sunset, or a walk to the top of Mt. Tabor! I remember scouring the city for what baguettes to use. I laid them all out on my kitchen counter, and the clear winner was from Little T Baker on Division. We’ve been using them ever since, and now I live around the corner, so it’s convenient to pick up bread every morning on my way in.
I’m very fortunate to have attracted the longtime staff that I have working with me. They are what make the experience stand out when you visit my shop, There are 6 employees now, and together they accomplish so much to make the 4 hours we are open every weekday truly special.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
There have been struggles, but I feel grateful it’s nothing more than what every other small restaurant has had to face: all things pandemic-related, repeated vandalism, wild fluctuations in cost of goods, unexpected equipment failures, marked jumps in licensing fees, and so on. I now think of every independent restaurant as an absolute gift to the community, even if the food doesn’t blow me away.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I feel very proud of our soup program that has developed over the years. We serve two soups every day, and I’ve had a chance to experiment with what works and what doesn’t. Our current rotation is a line-up of bangers that customers return specifically for. One is always vegan and gluten free, and the other has no real limitations but is generally meaty. I still love to spend an afternoon in the kitchen formulating a new soup that’s inspired by traveling or eating out or reading about what other people are doing.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Gronda is a useful app for flavor combo inspiration and learning new techniques.
I’m lucky to have Multnomah County Central Library on the next block. I like to browse the food sections sometimes on the top floor. I recently picked up a book on the food traditions of the area surrounding the Black Sea, where I’m told some of my ancestors lived.
Pricing:
- Sandwiches: $11-$15
- Soup: $6 cup, $12 bowl
- Power Salads $15
- Bulk Protein Salads $1/oz
Contact Info:
- Website: https://www.addyssandwichbar.com
- Instagram: @addyssandwichbar
