Brian Snyder, Ultimate Biscuit Hucker
Brian met Walt while playing Ultimate Frisbee at North Carolina State, where he got an MS in Textile Technology and Apparel Management. He met up with the other North Carolina natives in Portland when they decided that the Portland foodie scene was missing a delicious option for grab-and-go breakfast with a warm neighborhood vibe. His favorite Pine State biscuit is the Reggie, but you can be sure he misses his mom’s sour cream pound cake, as well as all the thunderstorms, oyster roasts, and pig pickins in the South.
Walt Alexander, Biscuit Builder
Originally a carpenter from Greensboro, North Carolina, Walt found himself drawn to Portland, OR in 2002. As his fellow North Carolinians joined him in Portland and discovered their mutual love for down-home cooking, Walt helped form Pine State Biscuits. Drawn to Portland by his love of the outdoors, winters spent on the mountain and the community feel of people coming together from all over the nation to accomplish something great, Walt likes being a part of what makes Portland so unique. All the same, Walt finds himself missing North Carolina, including ACC basketball, his South Eastern accent, and his family – especially his mom’s cooking! Luckily for us, Walt channels his mom’s advice by creating dishes with his own style while recreating comforting family recipes – like all of Pine State’s recipes.
Kevin Atchley, Barbequer, Boarder, Biscuitier
Although Kevin is the last of this North Carolina trio to move out west, he’s always had his pulse on the food culture in Portland. He realized that while Portland has great coffee, a hearty breakfast wasn’t available to folks unless they could dedicate time to a sit-down meal at home or at a table-style restaurant. With the vision of a quick but hearty breakfast in mind, Pine State Biscuits was born. Formerly of Park Kitchen, Kevin worked with Park Kitchen owner and Vice President of Portland Farmer’s Market, Scott Dolich, to help bring Pine State Biscuits to life at the Portland Farmer’s Market. He’s a biscuit lover, of course, and he likes his Pine State biscuit to be smothered with half mushroom and half sausage gravy.