Sourdough Maven and Tabor Bread Founder Tissa Stein Is Retiring | Eater Portland

"For more than a decade Tabor Bread was a wonderland of sourdough breads and pastries built by Tissa Stein around a wood-fired oven and a stone mill, grinding Oregon-grown grains for house flours and doughs—a rare all-sourdough, house-milled operation that became an all-star in Portland’s bakery legacy. Although it remains one of the city’s finest, the bakery has changed: it now sources Oregon and Washington flours stone-milled by Camas Country and Cairnspring Mills, retired its wood-fired oven after the 2021 heat wave partly for environmental reasons, moved from its original Hawthorne location to a storefront on Belmont, and saw Stein retire (she cited age and the stamina required to run the business). Baker Rebecca Tosdevin, who previously worked at places like Milo and Olive and Lodge Bread, has taken over and plans to use electric deck ovens, add dinner service and create a market space as she settles into the new Belmont location." - Brooke Jackson-Glidden