The only place in PDX with a miller in the house since the Blazers traded Andre, Tabor Bread has opened up on Hawthorne to turn wheat into flour in the back room, while you chill out in a toasty, English cottage-style dining area up front as bakers fire loaves in a gigantic wood-powered oven before your eyes.
In-house milling is said to preserve the maximum nutritional content of the wheat they're smashing, from rye and white-spring, to sweet Egyptian Kamut and Red Fife. That wheat becomes flour, which then becomes Tabor's signature breads like baguettes (guaranteed hot from 4-6p), sesame rounds, currant-walnut white, and rye Pullman (a long rectangular loaf that's often confused with rye Paxton), plus massive chocolate chip cookies and weekend-only sticky buns.
Next month, Tabor's adding a whole lunch menu that'll include sandwiches and scratch-made soups in addition to beer and wine, but for now you can grab simple breakfasts featuring fruits paired with housemade granola and toast loaded with an array of seasonal jams, even though Andre only had about one of those a year himself.
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