Tabor Bread
Bakery · Sunnyside ·
Artisanal sourdough breads, pastries, sandwiches & coffee
Artisanal sourdough breads, pastries, sandwiches & coffee
"Praised for pastries that are sourdough and not overly sweet: Maggie Irwin says, “Tabor Bread, I like their pastries because they’re sourdough, not too sweet, so you can have two.”" - Thom Hilton
"This whole-grain bakery, which moved into a new Southeast Belmont Street location earlier this year, introduced dinner service in mid-October. Chef José Sabas’ current menu includes einkorn cavatelli with chanterelle mushrooms, English bangers served with cannellini beans and bay shrimp, and chicken-and-mushroom pie. Dinner is served from 4 p.m. to 10 p.m., Friday to Sunday." - Janey Wong
"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
"Known for its whole grain, fermented sourdough breads, Tabor Bread moved after a decade in a cozy red brick house on Hawthorne Boulevard to 4438 SE Belmont Street, less than a mile northwest of its original location. The shop announced the move in November and is currently running a GoFundMe to assist with construction costs for the new location; its former Hawthorne space will be taken over by TPK Brewing and Filipino-Hawaiian restaurant Hapa Barkada in late spring 2023." - Janey Wong
"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