Keeping It Simple

Starter + Flour + Water + Salt + Hands + Time = Tabor Bread
The joy of walking into your neighborhood bakery and picking up a still warm loaf is what we offer.

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 toppings at Sunday Night Pizza, freshness and a commitment to our regional foodshed 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 BREADUCATION - Tabor Bread’s DIY Baking Classes. See upcoming offerings.  

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

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 - info@taborbread.com

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 - info@taborbread.com

 

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 fabulous bakers! Nicole, Ryan, John and Jessica all bring a fun and diverse range of talent to the bakery. Reach out to our bake team at breadteam@taborbread.com

Our fabulous bakers! Nicole, Ryan, John and Jessica all bring a fun and diverse range of talent to the bakery. Reach out to our bake team at breadteam@taborbread.com

Lee-Ellen is marketing director and front of house supervisor. She's worked at Tabor since 2014. She's worn several hats at the bakery and, after a long summer adventure, has settled into this position. She has hobbies galore, but her biggies are yoga, rock climbing, hiking, and playing music.   

Lee-Ellen is marketing director and front of house supervisor. She's worked at Tabor since 2014. She's worn several hats at the bakery and, after a long summer adventure, has settled into this position. She has hobbies galore, but her biggies are yoga, rock climbing, hiking, and playing music. 

 

Jennifer Johnson is the resident Bakery Manager. Born and raised in Anchorage, Alaska she found home in Portland after attending Oregon State in restaurant management, and later, culinary school at the Art Institute of Portland. 

Jennifer Johnson is the resident Bakery Manager. Born and raised in Anchorage, Alaska she found home in Portland after attending Oregon State in restaurant management, and later, culinary school at the Art Institute of Portland. 

Patty Seward is Tabor Bread's Pastry Chef. Patty grew up with a flour mill in her home and loves keeping the tradition alive creating unique and tasty pastries from our own freshly milled flour.     

Patty Seward is Tabor Bread's Pastry Chef. Patty grew up with a flour mill in her home and loves keeping the tradition alive creating unique and tasty pastries from our own freshly milled flour. 

 

 

Cassidy Gemmet has worn many hats at Tabor Bread, finally taking on the ultimate Kitchen Manager position. Cassidy is inspired by fresh ingredients from local farms as well as worldly spices and flavorings. 

Cassidy Gemmet has worn many hats at Tabor Bread, finally taking on the ultimate Kitchen Manager position. Cassidy is inspired by fresh ingredients from local farms as well as worldly spices and flavorings. 


House Tango

The floor at Tabor Bread was designed to serve a double-purpose -- as a tango dance floor. Owner Tissa Stein is an avid tango dancer and was originally drawn to Portland because of its vibrant tango scene. Join us every Thursday where the dance floor is open from 4-6pm (tango lessons from 4-4:45pm for suggested donation).

 

Recognition

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. http://www.chelseagreen.com/the-new-bread-basket

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 http://www.hemispheresmagazine.com/2015/04/01/almond-joy/#JtJZURb2jxlizef4.99

Check out Bon Appetit's "Artisanal Bread Guide", which features Tabor Bread:  http://www.bonappetit.com/trends/article/artisanal-bread-guide

Dessert Professional rated Tabor Bread as one of America's top 10 bakeries for 2015. http://www.dessertprofessional.com/index.php/top-ten-chefs/147-2015-honors/609-dessert-professional-s-top-ten-bread-bakers-in-north-america-2015

Tabor Bread is honored to have been given a "local hero" award by Edible Portland in 2014: http://edibleportland.com/2014/04/food-artisan-tabor-bread/