"I wish I could eat here every day for every meal," writes one Grateful Bread customer. When you see and smell the variety of just baked breads, pastries and desserts, and taste the array of breakfast favorites, including a smoked salmon scramble, and fluffy three-egg omelets served with oven-roasted potatoes and freshly baked biscuits, you begin to understand her statement. Tasty offerings move on to lunches, featuring dory-caught seafood (cod, tuna and rockfish), freshly made pizza and more, which are equally enticing.

Owner/manager Robyn Barcroft and her husband Jay Barcroft started Grateful Bread in the early 90s. Located on Brooten Road, two blocks north of the intersection with the Three Capes Loop road, near Cape Kiwanda, the cozy restaurant is a favorite with locals and visitors alike. Originally built as a bakery 20 years ago, the weathered, cedar-shake building is where Robyn worked for four years before she and her husband Jay purchased the business. They built up the bakery business, adding breakfasts and serving lunch and homemade pizzas.

A recent addition to the restaurant is a drive-though window where, in addition to freshly brewed coffee drinks, patrons can order anything off the menu - just be sure to call ahead for anything that takes time to prepare, like sandwiches or pizzas. Grateful Bread also offers catering services and is starting to offer wholesale bakery products to other establishments.

According to Robyn, customer favorites include Grateful Grain Bread, gluten-free bread and Challah French toast served with marionberry-apple compote. "Tillamook corn and cheese chowder is one of our most popular soups," she says. "We make homemade soups every day." Lunch specials include vegetarian dishes, such as spinach and cheese lasagna, and black bean and veggie burrito. Look for dory-caught codfish tacos with black beans, and pizzas topped with homemade tomato sauce and your choice of toppings.