It’s been a month since the Bun Bandits debuted their tasty treats in SW Portland’s Multnomah Village. Founded by Sarah Lyman and Mackenzie Pentico, who first met while working at Dutch Bros, this handmade kolache and malasadas cart has quickly taken Portland by storm. Their sweet and savory buns regularly sell out within hours, prompting the duo to scale operations and adapt to growing demand quickly.
I had the chance to go behind the scenes with Sarah and Mackenzie at their Tigard commissary kitchen, where their delicious buns are made. Here’s a closer look at their story and evolving business. One thing’s clear: the Bun Bandits are just getting started and there’s more goodness to come!
Who Are the Bun Bandits?
(Sarah) I’m Sarah and I was born and raised in Portland, Oregon. My dad’s side of the family is from Oahu—the windward side in Koneohe. For the past seven years, I’ve had this idea of bringing together malasadas and kolaches, and it’s been incredibly rewarding to finally bring that vision to life with Mackenzie.
I spent several years living in Houston, where I was first introduced to kolaches, and that experience really inspired me. With malasadas rooted in my family’s heritage in Oahu and kolaches discovered during my time in Texas, I realized Portland was missing both. Mackenzie and I wanted to change that by bringing these two traditions together.
(Mackenzie) I’m Mackenzie Pentico, and I was born and raised just outside of Portland, in the Canby/Oregon City area. I spent several years working at Dutch Bros, where I developed my management skills and got my start in the food industry. After trying out a few different things, everything came full circle this year when I reconnected with Sarah.
She actually came through the drive-thru while I was working and told me about what she was building and said, “You’re a baker, right?” That’s when things clicked, and we put our heads together to create something special. I’ve always loved baking at home and experimenting in the kitchen. I’m definitely the kind of person who sees something and thinks, “I can make that … let me try it!”
What is your background in food and hospitality?
(M) I’ve pretty much always been in the food world in one way or another. I’ve worked at small bakeries, spent time at Dutch Bros, and most recently worked on a tugboat as a cook and a deckhand. There, I was making breakfast, lunch, and dinner for a crew of five, which was a unique experience. Whether it’s baking or cooking full meals, I’ve always loved feeding people. It’s something that’s been a constant in my life.
(S) Working at Dutch Bros was really my biggest entry point into this world, and after that I spent some time in tech startups. But no matter what I was doing professionally, I’ve always had a huge passion for food and love being in the kitchen. I’ve also consistently run events on the side, which taps into that sense of service and bringing people together.
Why did you name it Bun Bandits?
(S) We knew from the start that we were bringing two beloved treats from other places and introducing them to Portland. We wanted a name that felt fun, memorable, but also honest. We’re not claiming to have invented malasadas or kolaches—we’re just putting our own spin on them and sharing them with Portlanders. That idea naturally evolved into the whole “Bun Bandits” concept. You’ll notice these playful characters in our brand “stealing” the buns and bringing them to Portland. It’s been a really fun creative process watching that identity come to life.
How did you learn about Kolaches?
(M) I was working at a school when someone brought in kolaches, and I remember thinking, “oh my goodness, these are the best things I’ve ever had!” I love anything savory, especially breakfast foods and pastries, so it felt like the perfect combination. Since I’m a baker, my first instinct was, “I’m going to try making these myself!” I like being able to control the ingredients, and personalize the fillings to my taste.
And honestly, it’s cheaper to make them than to buy them, so I dove right in! I had fun experimenting with different versions of kolache including with sourdough.
How did you choose the location for Bun Bandits?
(S) We initially looked at locations closer to family and friends—around Oregon City—but had a hard time finding a commercial kitchen that worked for us. When we started exploring options in Southwest Portland, the Chevron spot [corner of SW Multnomah Blvd and SW 45th Avenue] stood out.
I actually drive by it all the time, and we loved the visibility, traffic, and easy parking of this location. We knew we didn’t want to be in a food pod, where it can be harder for people to find you and parking can be challenging. Our goal has always been to create something accessible and convenient—a true grab-and-go breakfast spot. Weekends might always be busier, especially with malasadas in the mix, but during the week we’re focused on keeping things simple, fast, and easy for customers.*
*Editor’s note: This interview took place before Bun Bandits adjusted its hours to Fridays and Saturdays only.
How does Bun Bandits pay homage to Portland and the local community?
(S) Sourcing locally is really important to us, and it’s our way of staying connected to Portland and supporting the community around us. We partner with businesses like Zenner’s Sausage, a local meat producer that is still run by a family. You’ll find the mom and son right there in the office! We also use chai from Desi, a small-batch chai producer in Portland. The maker is a good friend of ours who creates incredibly high-quality chai and has an inspiring immigrant story.
Overall, it’s about bringing in ingredients that truly reflect Portland and the Pacific Northwest, and using them to make something that feels local and personal.
What are the qualities that make Bun Bandits so special?
(M & S) For us, it really comes back to community. One of the most special parts has been seeing people from different places connect over something that feels like home. We’ve had locals from Hawaii come by and light up when they see malasadas, and the same goes for folks from Texas with kolaches.
One day, I was grabbing coffee at Coava Coffee and mentioned kolaches to someone behind the counter who was from Austin. He and his friend showed up the very next day at Bun Bandits to try our kolaches! Moments like that are incredibly meaningful, especially since both Hawaii and Texas feel like home to us in different ways.
On top of that, this whole experience has brought together our individual strengths in a way we never could have planned. We each bring something different to the table, and it’s turned into a really strong partnership. We just click, and it makes building this together that much more special.
If you’re only ordering one thing at Bun Bandits, what should it be?
(S) If there’s one thing we both agree on, it’s the kolache, specifically the “Gravy Train.” This kolache is made with our housemade sausage gravy, tucked inside our soft, slightly sweet dough, creating a balance of savory flavor and a touch of sweetness. It’s warm, comforting, and honestly a dream!
(M & S) Another favorite is the haupia malasada, a classic Hawaiian flavor that we’ve put our own spin on. Traditionally, haupia is a coconut dessert with a firm, Jello-like texture, and it’s something you’ll find at Hawaiian gatherings such as weddings, luaus, and even funerals. We took that familiar flavor and transformed it into a smooth coconut custard so we could fill our malasadas with it. It’s made with organic coconut milk, making it rich, lightly sweet, and super nostalgic.
How have you adjusted your business based on growing demand?
(S) Heading into week three of service, we quickly realized things have grown faster than we expected. At first, we thought it would just be the two of us for a while, but the demand has made that impossible. We simply can’t keep up or expand our hours without bringing on more support. It’s pushed us to grow quickly and think bigger about how we operate, which has led us to hire people to help us this early on.
Overall, the Bun Bandits has been incredibly validating. Even with Portland’s erratic weather, the response from the community has been amazing and speaks to how much people believe in what we’re building.
What’s next for the Bun Bandits?
(S) We’re still very early on, so while we have some big goals, it’s a little too soon to share all the details just yet. That said, we’re definitely focused on growing thoughtfully and as quickly as we can.
One immediate goal is to open on Sundays to serve malasadas. We’re hoping to make that happen soon, ideally within the next month, but we’re taking it step by step. Right now, it’s all about ramping up kitchen support, continuing to improve our equipment, and reinvesting back into the business.
We’d like to extend a huge thank you to Sarah and Mackenzie for making time for us during this critical time in their business. Since Bridgetown Bites conducted this interview, the Bun Bandits have been hard at work serving nearly 1,000 kolaches and malasadas a day! While this dynamic duo is scaling their business thoughtfully, keeping quality central, they’re steadily expanding, as well.
Currently they are open Fridays and Saturdays from 7am until sold out. Keep an eye out for updated hours of operation, new offerings, and potential collaborations with other local businesses in Portland. And as the weather turns sunnier and warmer in Portland, you can expect these bandits to come out “sun’s out, buns out!”
Bun Bandits [opened March 4, 2026]
4419 SW Multnomah Blvd, Portland (Next to Chevron)
Bun Bandits website | Instagram
Judith Rich
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