Ken Forkish

Ken Forkish is the owner of Ken’s Artisan Bakery, Ken’s Artisan Pizza, Trifecta Tavern & Bakery, and Trifecta Annex in Portland, Oregon. He is also the author of the James Beard and IACP Award-winning book Flour Water Salt Yeast (Ten Speed Press) and a recently published ode to pizza, The Elements of Pizza (Ten Speed Press).

Ken is largely recognized as a key contributor to Portland’s culinary renaissance, founding Ken’s Artisan Bakery in 2001 and Ken’s Artisan Pizza in 2006. He was a finalist for the national James Beard Award “Outstanding Pastry Chef” in 2013; that same year, he opened Trifecta Tavern & Bakery in Portland’s Central Eastside, a bar, restaurant and small-batch bakery. This spring, Ken opened Trifecta Annex in Portland’s Pine Street Market, serving new and unique croissants, daily toasts, and 18-inch New York(ish) pizzas.