Lisa Higgins

CHEF/OWNER—SWEETPEA BAKING CO., PORTLAND, OR

“I got my first tattoo when I was eighteen. My parents always said, no tattoos no tattoos. So of course … that’s what I did.”

—Lisa Higgins

Lisa Higgins comes from a long line of bakers. Her great grandfather was a baker, and she is now the fourth generation. Lisa, however, didn’t grow up wanting to be a baker. In fact, she has a degree in film and video from the University of Oklahoma and no professional training, but she was destined to follow her family’s legacy. When she decided to eat a vegan diet, she started baking and just couldn’t stop. She says, “When I went vegan, I started veganizing family recipes.” Making more and more, she often just gave her food away. However, when she moved to Portland, Oregon, in 2004, she met the owners of Food Fight! Grocery, an all-vegan grocery store, and starting with her cheesecake, she soon found herself selling many of her pastries to them.

In January of 2008, she opened Sweetpea Baking Co., where she focused on making vegan baked goods using organic ingredients and locally grown flour, seasonal produce, and fruits, proving that you don’t have to kill animals to make great baked goods. Since opening, she has convinced Food Fight!, Herbivore (a vegan clothing company), and Scapegoat Tattoo (a vegan tattoo parlor) to all move to the same building, creating a central location for likeminded business owners and patrons.

Since she started operating a bakery next to a tattoo parlor, she has gathered a lot more ink. “It’s hard not to get tattooed all the time with a tattoo shop next door.” Lisa got her first tattoo at eighteen, a little falling star on her back, but it has since been covered by beets and kale that sit over a little banner announcing “Leap Before You Sour.” Her left leg is fully covered in bright smiling pastries, a tattoo that came about after she mentioned that she wanted pastries for a tattoo to Brian Wilson, the owner of Scapegoat. Her right leg has the crush hazard safety icon that portrays a hand being crushed between two gear wheels. This tattoo is shared by many of the employees at Sweetpea, all with different sayings. Under the crush icon, Lisa’s tattoo says “You’re Fired,” but everyone else’s has something you’d say after an accident, like “Not Again” or “Oops.” Around 2005, prior to opening Scapegoat, Brian also did her “sink” and “swim” tattoos across her knuckles. “I love them. They are probably my favorite tattoo.”

Across Lisa’s neck she sports a pair of winter mittens. On one arm she wears a sleeve of architectural elements designed around a Northwest theme. On the other arm is a depiction of Ferdinand the bull smelling the flowers. As long as Lisa has room on her body we will likely see more ink popping up. Her bakery continues to be very popular in Portland.

Vanilla Cinnamon Coffee Cake

Lisa says, “[This Vanilla Cinnamon Coffee Cake] is one of my oldest original recipes.”



  1. For Batter: Combine dry ingredients (including sugar) and margarine in a stand mixer with the paddle attachment and mix until margarine is in pea-size chunks. Add wet ingredients and mix until a batter is formed, about 30 seconds.
  2. For Cinnamon Filling: In a small bowl, mix all ingredients until the mixture resembles wet sand.
  3. For Streusel Topping: In a small bowl, combine all ingredients. With a pastry blender or fork, mash the margarine into the flour and sugar until small balls of dough begin to form.
  4. For Powdered Sugar Glaze: In a small bowl, whisk powdered sugar with 2 teaspoons of water, adding more water by drops as needed until the mixture is a thick, pourable consistency.
  5. To Complete: Preheat oven to 350°F. Grease a 9" round cake pan, or 8" square baking dish. Spread half of the Batter into the bottom of the pan with a spatula; then spread a layer of Cinnamon Filling (13 to 12 cup) on top. Place small dollops of the remaining Batter over the Cinnamon Filling and spread carefully with a spatula. Cover the top of the Batter with the Streusel Topping and add any extra Cinnamon Filling if desired. Bake uncovered for 30 to 35 minutes (25 minutes for the 4" ramekin size), until a toothpick inserted into the center comes out clean. Cool for 10 minutes, drizzle with Powdered Sugar Glaze, and serve warm. Store in a covered container up to 3 days; warm in oven if desired.