"It can be tricky to take something as unwieldy as sourdough and subject it to the exacting process of pastry lamination, but if someone is going to do it, it’s this trailblazing sourdough bakery. Tabor Bread’s croissants — made with a blend of Oregon flours from Camas Country Mill — show off an impressive webbing of crumb, whether it’s the classic butter or the ones studded with batons of chocolate. Specials are often stunners, whether it’s a baklava croissant or a rhubarb-mascarpone danish." - Michelle Lopez
