Tabor Bread

Local — House-Milled — Wood-Fired — 100% Sourdough Grain is seed; bread is agriculture. At Tabor Bread, we believe that food is inextricably linked to individual, social and political wellbeing. We choose to source Oregon-grown, GMO-free whole grains and mill them in-house to maintain their integrity from field to table. Our long fermentation process harnesses the power of wild yeasts to create breads that are more easily digested and taste better. We bake our loaves in a beautiful wood-fired oven, giving them unbeatable color, flavor, and texture. We offer a product that reflects our commitment to diversity, resiliency and sustainability, and also just happens to taste fabulous!

Tabor Bread opened for business the evening before Thanksgiving in 2012. Tissa Stein brought her knowledge of whole grain hearth loaves from Northern California to Portland Oregon and began a very unique bakery. At Tabor Bread we mill our own flour from locally organically or transitional grains and use it in our hearty long fermented sourdough breads, most of which are wood fired baked. In addition to our breads and pastries, we have a small cafe, espresso, beer and wine, sell our flour, and host bread classes.

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 Fife Boule is the result of that vision — a 100% whole-grain, whole-wheat loaf made with locally-grown, house-milled grains.