Keeping It Simple

At Tabor Bread, we believe that good food is key to a healthy community.
Our diverse local, organic and transitional-organic 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 a bread that is easier to digest. We strive to capture the Northwest spirit in each loaf — freshness and a commitment to our regional food-shed are at the center of our business model.

Sharing Knowledge


Do you want to be known for making exceptional breads and pastries? Throughout the year, we offer Bread Baking Classes. Check out this link for more information.

Culinary Students   

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


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 —


Owner & Visionary

Before opening Tabor Bread, Tissa had many 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 into Tabor Bread many years later. 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 Boule is the result of that vision – an 100% whole-grain loaf made with locally-grown, house-milled grains.


Daniel: back-of-house manager

Daniel: back-of-house manager

Katrina: front-of-house manager

Katrina: front-of-house manager

Ryan and Henry: holding down the kitchen

Ryan and Henry: holding down the kitchen

Amanda: pastry lead

Amanda: pastry lead


John, Patty and Nicole, bread bakers extraordinaire



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 Lee Ellen 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: