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.
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 - firstname.lastname@example.org
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 - email@example.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 - firstname.lastname@example.org
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.
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: