Keeping local in the food business

Posted Jan 21, 2019 at 12:19 AM

Haybaby stayed true to its local connections as it moved from a food cart to a brick-and-mortar store at 541 Blair Blvd. in Eugene.

The restaurant’s beef and bacon come from Bright Oak Meats in Springfield, the cheeses from Tillamook and Rogue creameries, and the brioche buns and bread from Reality Kitchen Bakery & Cafe in Eugene.


10 views0 comments