Keeping It Simple

Starter + Flour + Water + Salt + Hands + Time = Tabor Bread
At Tabor Bread, we believe that good food is key to a healthy community. 
Our diverse local, organic and transitional grains are milled in-house to maintain their essence. Our long fermentation process harnesses the power of wild yeasts to create nuanced flavors, toothsome textures and best of all, a bread that’s easier to digest. Baked in a wood-fired oven, we strive to capture the Northwest spirit in each loaf.

From the unique and diverse grains we source to the season-celebrating ingredients in our soups, freshness and a commitment to our regional food-shed is at the center of our business model.

Sharing Knowledge

Classes    Do you want to be known for making exceptional breads and pastries? Throughout the year, we offer Bread Baking Classes. See upcoming offerings.  

Culinary Students    We accept interns and externs both from the area and internationally. Email us with your resume -

Teachers    We host tours for local elementary and high school students, helping bridge the gap between eaters and producers. Email us to schedule your class tour -

Events    Our cafe serves as a community gathering place for engagement with local writers, speakers and musicians sharing their passions. We also offer demonstrations and can speak at your next event. Contact us for more information -


Our Staff Leads

Tissa Stein is the owner and visionary behind Tabor Bread. Before opening Tabor Bread, she had 20 years of small-scale, back yard, wood fired baking experience in California. Her friend, renowned oven designer/builder Allen Scott, introduced her to the perfect loaf of whole wheat bread, which planted the seed that would grow, years later, into Tabor Bread. After initially being attracted to Portland as a world-famous Tango destination, Tissa realized that it was the ideal city in which to attempt to re-envision that perfect loaf of bread. Our Red Wheat & Red Fife Boule is the result of that vision – a 100% whole-grain, whole-wheat loaf made with locally-grown, house-milled grains.

 Our Lead Bakers John Ellingwood on the left and Nicole Cappuccitti on the right. (Pastry chef extraordinaire Patty Seward in the center) Reach out to our bake team at

Our Lead Bakers John Ellingwood on the left and Nicole Cappuccitti on the right. (Pastry chef extraordinaire Patty Seward in the center) Reach out to our bake team at



Tabor Bread has been highlighted in several publications, from the Wallstreet Journal & New York Times to Bon Appetit magazine. Here are some of our favorites:


In her new book, The New Bread Basket, Amy Halloran writes four pages about Tabor Bread Bakery, as well as highlights our oven (and former baker, Paola) on the cover. We are honored for her recognition.

The Bread Baker's Guild of America published a two page article on Tabor Bread in their quarterly publication, Breadlines. The article was written by Ezra Sandzer-Bell & all photos were taken by L.E. Reed. 

We were featured in an article within United Airline's publication Hemispheres: "Bucking the gluten-free trend, heirloom grains and real bread make a comeback" Read more at

Check out Bon Appetit's "Artisanal Bread Guide", which features Tabor Bread:

Dessert Professional rated Tabor Bread as one of America's top 10 bakeries for 2015.

Tabor Bread is honored to have been given a "local hero" award by Edible Portland in 2014: