
Quince Fest 2025 will be here soon—just two and a half weeks at the writing of this article. Last year I heard about this festival after the fact and was really disappointed that I missed it. I don’t want to make that same mistake again, so I am here to tell you about next month’s celebration of this ancient fruit.
Quince Fest 2025: The Basics
This second annual Quince Fest will take place on Sunday, November 2 from 1pm to 5pm at Bauman’s on Oak. It’s being produced by Sauvette, with the Culinary Breeding Network and the host (Bauman’s) in support. Sauvette is involved with a number of pop-ups and events throughout the calendar year, especially the annual Quince Fest.
This is a ticketed event—general admission is 20 bucks, with kids 12 and under at $10.
The Quince
I first encountered the quince in the form of membrillo, a kind of fruit “cheese” or paste made with peeled quinces, water, sugar, and lemon (sometimes with vanilla) cooked together until it breaks down and reduces, turning a kind of rosy red-orange color. It’s often served with Manchego cheese, a Spanish tradition.
I find that quinces are not as well known as a lot of other fruits here in the U.S. A member of the Rosaceae (rose) family, their shape is reminiscent of apples and pears, and have a kind of protective fuzz on their exterior. They originated in northern Iran, in the forested region south of the Caspian Sea. They are now cultivated around the world.
Why You Need to Cook Most Quinces
Most quince varieties are not something you’d like to eat raw. Even when ripe, they are hard, sour, and contain tannins. And it’s the tannins that affect the flavor of raw quince—and that rough feeling in your mouth.
The way to disrupt them is to cook down the quince flesh. This process is what yields their distinctive red color, too. Lindsay Cameron Wilson writes in “The Science of Quince,” article, the following on this detail:
“But how does the flesh turn red? The clusters of tannins in the fruit are made up of pigments called ‘anthocyanins’. When you heat tannins, anthocyanins are released. Anthocyanin is from the Greek ‘antho’ meaning flower, and ‘cyan’ for blue. They colour most of the red, blue and purple colours of plants—like tomatoes, strawberries and cabbage. But when they are exposed to an acidic environment, like lemon juice, the tannins unravel, the fruit turns red, anthocyanins are released, until you have a softened, delicate, flowery, aromatic RED miracle.”
The Aroma
I have to tell you, the aroma of quinces is one of my favorites in the entire world. It’s floral, fresh, a little sweet. They can easily perfume a room with their wonderful scent. Years ago when I lived on Long Island, I made a special order of quinces with my local farmstand. I brought them home and they made the whole house smell beautiful! Highly recommended.
Quince Fest 2025
This festival of quinces is for everyone—longtime fans, the newly-acquainted, the quince-curious, and everyone else. The organizers describe is as “a gathering of farmers, cider makers, bakers, cooks, arborists, artists, and fruit enthusiasts.”
I mentioned membrillo earlier as a familiar quince product, but at Quince Fest you’ll find other ways to consume the fruit: quince ciders, juice, and quince-inspired dishes from the Bauman’s culinary team. There will also be a chance to taste quince in their raw form, too (Aromatnaya is one variety that can be eaten raw).

There will also be cooking demos, additional small bites from the culinary participants, and I suspect there will be quince temporary tattoos, too.
Your ticket gets you into the festival, a branded Quince Fest tasting glass, and the culinary sample bites and cider tastings. You can buy your tickets—$20 and $10—here.
I’m really glad to have connected with this information ahead of time, and I hope you will consider attending to share in the love and appreciation for the glorious quince!

2025 Quince Fest
Sunday, November 2, 2025
1pm to 5pm
Bauman’s on Oak, 930 SE Oak Street, Portland,
Tickets: $20 general, $10 children 12 and under. Buy here

Meg Cotner

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