Tabor Bread

"Whole-grain bakery Tabor Bread — which moved into a new location on Southeast Belmont Street earlier this year — introduced dinner service in mid-October. Chef José Sabas’ current menu includes dishes such as einkorn cavatelli with chanterelle mushrooms, English bangers served with cannellini beans and bay shrimp, and chicken-and-mushroom pie. Tabor Bread serves dinner from 4 p.m. to 10 p.m., Friday to Sunday." - Janey Wong

"Tabor Bread, founded by baker Tissa Stein, has been a cornerstone of Portland's bakery scene for over a decade. Originally known for its wood-fired oven and in-house milled flours, the bakery has evolved over the years. It now sources its flours from local mills and has switched to electric deck ovens. Despite these changes, it remains one of Portland's premier bakeries, now under the management of Rebecca Tosdevin." - Brooke Jackson-Glidden

"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

"The Huntons’ flours appear in Tabor Bread’s single-grain loaves, kneaded into the pizza dough at Lovely’s Fifty Fifty and Nostrana, and baked into croissants at Seastar Bakery." - Brooke Jackson-Glidden