Holiday Breads

Each year we offer a dozen holiday breads during the month of December. Call us 503-434-5098 at least 24 hours in advance to reserve loaves and place all holiday cookie, confections and catering orders.

Red Fox Bakery 12 Breads of Christmas

Finnish Pulla

December 1st, 11th, 23rd and 29th

A traditional cardamom and milk-based Scandinavian bread. Try this toasted to enhance the flavors.

Rosca de Reyes

December 2nd, 12th and 22nd

A traditional Mexican round bread, made with our own rendered lard and lots of tasty chunks of membrillo (candied quince paste.


December 3rd, 14th, 22nd and 27th

This tall, cylindrical Italian bread toasts beautifully and forms a tasty base for French toast and bread pudding. Ours is made with a sourdough starter to add flavor and extend shelf life.

Cranberry Walnut Bread

December 4th, 16th, and 28th

This rye and wheat bread, made with a pain au levain, is perfect to pair with cheeses at your holiday parties.

Dresden Stollen

December 5th, 15th, 20th, 24th and 30th

A German bread with almonds, candied orange and lemon peels, and faint hints of cardamom and vanilla. The loaf is rolled in butter and sugar while still hot to create its fabulous exterior.

Bolo de Mel

December 6th and 17th

A nut laden loaf made with a molasses dough. Originally from Portugal, the recipe we use came from an Hawaiian Portuguese grandmother of a former employee.

Anise Fougasse

December 7th, 18th and 23rd

A traditional Provence holiday bread, this soft brioche scented with anise seed should be served on the table with the entire holiday meal.


December 8th and 19th

An Italian-Austrian blend of hazelnuts and golden raisins. The fat buns are rolled in almonds before baking. Their snack-size is perfect for breakfast or to share with a friend.

Pan Forte

December 9th and 20th

A chewy confection with nuts and dried fruits baked together with honey and spices. Contains no wheat, flour or eggs.

Oregon Christmas Bread

December 9th, 19th and 23rd

A Red Fox Bakery recipe that includes local wheat, Rickereall honey, and Dundee hazelnuts with local plums cooked in Eyrie Pinot Noir and many other local ingredients, celebrating the bounty of our area.

Galette de rois

December 10th, 21st, 24th and 31st

Hand-rolled puff pastry filled with an almond cream and a French ceramic figurine. Find the figurine and you buy the next galette!


St. Lucia Buns (13th ONLY)

Swedish saffron rolls served to honor St. Lucy, the patron saint of light. Soft and delicate, the buns are meant to be served to family and friends.

Snowmen Buns (24th ONLY)

Only available on December 24. These sweet buns consist of three graduated rolls stuck together and decorated with raisin eyes and chocolate smiles. Only for Christmas Eve, and best found in a stocking top.



A selection of our Lulu coconut macaroons, French almond macaroons, Mexican wedding cakes, biscotti, shortbreads and other whims will be showcased. Ask us to set up your holiday platter for work!.

Gingerbread House Kits

Kits will be for sale with proceeds going to Friends of the McMinnville Library and Habitat for Humanity.


Traditional Italian ladyfingers soaked in marsala and Illy caffe, layered with fresh mascarpone cream. Sold in dishes, not foil. Pretend you made it yourself - we will not tell.

Yule Logs

After trying dry chocolate-chestnut sponges and becoming dissatisifed with the texture, we chose to try a traditional American pumpkin cake with cream cheese instead. Jackpot! We added chocolate ganache for the tree bark, and kept with the meringue mushrooms and the marzipan slugs.