New weekend brunch menu!

We are now serving brunch every Saturday and Sunday! Menu items will change based on seasonally available produce, but look out for items such as…

…Steel-cut oats with dried fruit, toasted nuts, and brown sugar. 

…French toast with raspberry compote, whipped cream, and maple syrup. 

…Salmon plate with toasted rye, soft egg, pickled red onion, mustard seed, capers, arugula, and cream cheese. 

…Poached egg over fromage blanc polenta with mustard greens and sprouted grain & seed toast.

…Sweet potato kale hash with red peppers, onions, crisp sage, browned butter eggs, and toast. 

…Fried green tomato sandwich with over-easy egg and roasted pepper aioli.

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Vote for us as a Local Food Hero!

Tabor Bread has been nominated as one of Edible Portland’s Local Food Heroes in the Food Artisan category. We’re proud to be selected alongside an inspiring array of other food artisans, retailers, restaurants, and farmers for this award!

Voting closes May 31st. If you’re as crazy about local grains, fermentation, freshly-milled flour, and beautiful breads and pastries that support local farms and local economies as we are, then vote for us here!


scones pro

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Whole Grain Supper Series, Part 3: Red Fife Wheat, April 25th

Join us this Friday for the last in our 3-part supper series exploring Oregon-grown whole grains.

Chef Kathryn Yeomans transforms Red Fife Wheat, an heirloom red wheat variety that is particularly well-suited to the Northwest, throughout a four-course meal. Try this whole grain milled, puffed, sprouted, and toasted, alongside other seasonal and local ingredients. The full menu is posted below. Vegetarian options are available.

Tom and Sue Hunton from Camas Country Mill join to talk about their experience with Red Fife.

Suppers are by reservation only and cost $35. Tickets can be purchased online here. Seating is very limited. Doors open Friday at 6:30pm, supper starts at 7pm.

Red Fife Wheat


Sprouted Grain & Seed Bruschetta

with lemon ricotta, wood oven-roasted asparagus,

green elephant garlic, & chervil


Toasted Red Fife Fregola

Sardinian pasta with fennel, leeks, & manila clams


Spring Lamb & Red Wheat Boule Spiedino

with porcini bread salsa, & wheat berry salad with spring herbs & arugula


Wheat Berry Caramel Custard

with orange flower water & fresh strawberries

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Buckwheat Supper with The Farmer’s Feast, March 28

Tabor Bread and Chef Kathryn Yeomans of the Farmer’s Feast are partnering up on a supper series, highlighting the diverse whole grains grown in Oregon. The second dinner in our series – featuring buckwheat – will take place on March 28th. Representatives from some of our partner grain farms will be in attendance, and diners will enjoy a four-course meal highlighting this delicious and unique grain.
When: Friday, March 28th. Doors open at 6:30pm, supper begins at 7pm.
Where: Tabor Bread, 5051 SE Hawthorne Blvd.
How to sign up: Suppers are by reservation only. $35 tickets can be purchased here or by calling the bakery at 971-279-5530. Seating is limited and tickets are selling quickly, so reservations should be made in advance.
The menu for the supper is below. Please notify of any dietary restrictions in advance.
Buckwheat Blini
Traditional Valtellina Buckwheat Pasta
with Fontina Val d’Aosta, Savoy Cabbage,
Potatoes, Butter, & Sage
Pacific Northwest Seafood Bouillabaisse
with Kasha & Buckwheat Bruschetta
Buckwheat-Rhubarb Budino
with Rhubarb Marmalade
photo (16)
Dessert from February’s Rye Supper – Karelian Rye Crepes, Cinnamon Ice Cream, and Candied Orange Peel.
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Sign Up Now for the first in our Whole Grain Supper Series!

We’ve got our menu set for our first Whole Grain Supper, which will feature Rye. Check it out below, and keep in mind – if you want a vegetarian, vegan, or dairy-free option, we’ve got delicious versions of the menu to accommodate!

Supper is by reservation only and seats are filling fast, so sign up soon!

An Amuse of Smoked Salmon on Rye Crisps with Lemon, Wasabi Tobiko, Chives, & Rye Sprouts

Mountain Soup; a Rich, Spiced Broth with Cabbage, Fontina, & Toma Cheese on Rye Bread, Gratineed with Cognac

Wood Oven-Roast Duck with Cherry-Rye Gastrique; Rye Berries, Parsnips, & Caraway; Pears in Mustard Syrup & Grilled Radicchio

Sultsina; a Rye Flour Karelian Crepe with Cinnamon Ice Cream

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Whole-Grain Supper Series w/ Chef Kathryn Yeomans

Tabor Bread’s Whole-Grain Supper Series will feature different whole grains in three-course suppers, lovingly prepared by Chef Kathryn Yeomans.

Suppers are by reservation only. Each is $35, or buy tickets for all three and get a 10% discount. Doors open at 6:30, supper starts at 7.

  • Friday, February 28th: Rye
  • Friday, March 28th: Buckwheat
  • Friday, April 25th: Red Fife Wheat

Reservations are available here, or stop in the bakery and sign up in person!

whole grain supper poster

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