Today we’d like to introduce you to Kurt Goddard.
Hi Kurt, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Kurt Goddard is the co-founder and pastry chef behind Twisted Croissant, one of the country’s most recognized modern French bakeries. Raised in Grayling, Michigan, Kurt began working in restaurants at just 12 years old, developing a lifelong dedication to the craft of hospitality. Though largely self-taught, he refined his skills through years of hands-on experience and a formative training at the Culinary Institute of America at Greystone in Napa Valley.
Kurt built his career as a restaurant pastry chef across the country, with roles at Latitude in Bay Harbor, Michigan; The Blue Goose in Gaylord, Michigan; The Pink Door in Seattle; and as Corporate Pastry Chef for Salty’s Seafood in Seattle and Portland. It was during his time at Salty’s that he first discovered lamination—finding an unused dough sheeter and teaching himself the process. What began as experimentation quickly turned into obsession, culminating in early versions of what would become his signature croissant work.
After relocating to Portland, Kurt built a small test kitchen in his garage, where he spent countless hours refining his dough through relentless trial and error. In 2017, he began selling at local farmers markets, quickly gaining a following—particularly at the Beaverton Farmers Market, which played a pivotal role in the bakery’s early success. By 2019, Twisted Croissant opened its first brick-and-mortar location.
Today, Kurt is known for his precise, technique-driven approach to lamination and his commitment to balance, drawing subtle influence from his wife Yan’s Asian upbringing to create pastries that are refined, layered, and never overly sweet. His work reflects a deep respect for tradition, paired with a relentless pursuit of improvement.
Kurt credits much of the bakery’s success not only to this pursuit of excellence, but to the loyalty, dedication, and craftsmanship of the team that brings Twisted Croissant to life each day. He also credits his wife and co-founder, Yan—whose partnership, vision, and unwavering support have been essential to building the bakery into what it is today.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Building this business has been one of the hardest and most rewarding things I’ve ever done.
When we started, we didn’t have investors, outside financial backing, or a safety net. Every dollar that went into this bakery was earned and reinvested back into the business. Growth was organic from day one—slow, deliberate, and built through long hours, consistency, and a relentless focus on product quality.
Less than a year after opening our first location, COVID hit.
Like many small businesses, we were thrown into uncertainty overnight. We had to adapt quickly, make difficult decisions, and find ways to survive in an industry that was suddenly turned upside down. There were moments where the future felt incredibly uncertain, but we kept pushing.
What many people don’t see is that even after surviving the pandemic, the challenges didn’t stop.
The cost of doing business has continued to rise year after year—ingredients, labor, rent, utilities, insurance, packaging—everything. Margins have tightened while expectations have only increased. Running a bakery today requires not only creativity and craftsmanship, but constant problem-solving, adaptability, and resilience.
Over the last six years, I’ve learned that building a business isn’t just about making great product. It’s about endurance. It’s about leadership through uncertainty. It’s about learning how to build systems, develop teams, and keep moving forward even when the path changes.
Appreciate you sharing that. What else should we know about what you do?
At Twisted Croissant, our work is rooted in classical French technique, but what defines us is how we build on that foundation with creativity, seasonality, and a strong sense of identity. We specialize in laminated pastry, viennoiserie, and desserts that combine technical precision with bold, layered flavors.
What sets our products apart is the amount of thought and detail that goes into each one. We focus heavily on texture, contrast, and depth of flavor—often building pastries with three or more components so every bite evolves. Whether it’s a savory croissant, a seasonal cruffin, or a plated-style dessert translated into pastry form, we approach each item with the same intention: it has to be balanced, memorable, and worth coming back for.
We’re especially known for pushing beyond the expected. We like combining familiar comfort with unexpected elements—things like black garlic, fermented fruit, brown butter, Tahitian vanilla, miso, or layered spice profiles. Our goal is to create products that feel approachable but still surprise people.
What we’re most proud of is that we’ve built a menu that people genuinely trust. We’ve developed a reputation for consistency, quality, and innovation, and that trust has allowed us to grow organically and build a loyal following over the years.
What truly sets us apart is that everything is still made with a chef-driven mindset. We don’t chase trends for the sake of it. Every product has to make sense, tell a story, and meet the standard we’ve built our name on.
Can you share something surprising about yourself?
That I am not French and am mostly self taught.
Contact Info:
- Website: https://www.twistedcroissant.com/
- Instagram: https://www.instagram.com/twisted_croissant/
- Facebook: https://www.facebook.com/twistedportland
