Some of the dough here ferments for up to 18 hours before it ever sees an oven. That’s longer than most of us spend awake on a busy Saturday. The bakers at this Oregon spot are fine with the wait.
The flour comes from whole grains with names like einkorn, kamut, spelt, and red fife. The bakery uses locally sourced whole grains, including flour from Camas Country Mill in Oregon. I find it easy to appreciate a bakery that cares where its wheat grew up.
One detail I find worth mentioning is the guiding question behind the menu. It goes like this: Can you sourdough that? Bagels, croissants, and focaccia have all taken the challenge.
Patience Is the Secret Ingredient in Every Single Loaf
Most bread gets rushed from bowl to oven in a few hours. At Tabor Bread, the dough is allowed to ferment slowly, sometimes for up to 18 hours.
That long rest isn’t just for show. Wild yeast and friendly bacteria do the heavy lifting, building deeper flavor while the bakers wait.
During slow fermentation, naturally occurring enzymes help break down starches and other grain components. That makes the bread easier for many people to digest. It also helps unlock more of the grain’s natural nutrients.
Everything here is naturally leavened. No packets of commercial yeast are hiding in the back room.
The bakery leans fully into 100% local whole grains too. That means the loaves carry real, earthy character from the wheat itself, not just from the crust.
Founder Tissa Stein opened the bakery in November 2012 around this simple approach. More than a decade later, the slow-and-steady method still drives every bake.
For home bakers, there’s a fun bonus. Tabor Bread sells its own sourdough starter, so you can bring a bit of that wild yeast home. Just be ready to feed it, since starters get hungry. Think of it as a pet that rewards you with toast.
Meet the Grains You Probably Can’t Pronounce Yet
Einkorn, kamut, spelt, and red fife sound like characters from a fantasy novel. They’re actually old-fashioned grains, and they star in the bread here.
The flour comes from Camas Country Mill in Junction City, Oregon. That’s a short trip down the Willamette Valley, which keeps the supply chain refreshingly close to home.
Each grain brings its own personality. Spelt tends to taste mild and a little nutty. Rye leans hearty and bold, while einkorn is one of the oldest cultivated wheats around.
Here’s a fun history bit. At its original Hawthorne location, Tabor Bread was known as the first retail bakery in Portland to mill its own flour. It also baked in a wood-fired oven back then.
That oven retired in summer 2021 because of extreme heat and air quality concerns. Today the Belmont shop bakes in electric deck ovens instead.
The grain focus hasn’t changed one bit, though. If you’re curious, pick a loaf made from a grain you’ve never tried. It’s an easy, tasty way to learn something new. Your sandwich game may never recover.
Sourdough Bagels Might Be the Sneakiest Hit on the Menu
Can you sourdough a bagel? Apparently, yes, and Tabor Bread proves it every morning.
That question, “Can you sourdough that?”, guides the whole menu. Bagels were an obvious candidate, and the bakery took the challenge seriously.
The lineup includes Plain, Sesame, Trifecta, Herb and Cheddar, and Maldon Salt. That’s a pretty good spread for anyone who takes breakfast personally.
The naturally leavened dough gives these bagels a gentle tang. It’s a little different from the bagels you might grab at a chain shop. Pair one with a schmear and a coffee, and your morning is basically handled.
Sandwiches show up on the menu too. Salads and soups join them for anyone looking for a fuller lunch.
One tip is worth keeping in mind. The bakery runs from 8 AM to 3 PM, so bagel cravings should happen before mid-afternoon. Popular items can move quickly, especially on busy days.
A morning stop gives you the best shot at the full lineup. And honestly, a sourdough bagel tastes even better when you know someone fed the starter for it.
Pastries Here Go Easy on the Sugar Without Skimping on Fun
Chocolate babka, sticky buns, and baklava croissants all share space in the pastry case. That’s a dangerous neighborhood for anyone with a sweet tooth.
Tabor Bread is known for pastries with less sugar than many other bakeries. The idea is to let butter, grain, and fruit carry more of the flavor.
The selection changes, but you might spot muffins, scones, shortbread, and bread pudding. Rhubarb-mascarpone danishes and chocolate croissants have also made appearances. So have buckwheat chocolate chip cookies, which sound wholesome right up until the first bite.
Granola is part of the mix too. It’s a handy grab for anyone who wants breakfast tomorrow as well.
The bakery also makes some of its own butters, jams, marmalades, and relishes. That homemade touch fits the whole slow-food mindset here.
A good strategy is to pair one sweet item with one savory loaf. That way you leave with a treat for now and bread for later.
Lower sugar doesn’t mean boring. It just means you can taste what’s actually in there, and that’s kind of the point.
A Former Medical Office Became the Coziest Barn in Town
Few buildings get a glow-up this dramatic. Tabor Bread’s original home on Hawthorne Boulevard was a former medical building before the bakery relocated to Belmont Street in 2022.
Now it looks more like a modern barn. The original Hawthorne bakery featured a lofty, skylit interior, while the current Belmont location offers a bright, welcoming space.
Reclaimed Douglas fir beams were a defining architectural feature of the bakery’s original Hawthorne location.
That wood brings a warm, Pacific Northwest feel that suits a bread bakery perfectly. Douglas fir is also Oregon’s state tree, which feels like a nice local wink.
The mood inside is cozy and calm. It’s the kind of room where people of all ages seem to fit right in.
Seating is more limited than at the old location. A few tables and a patio help, but space can fill up.
Here’s a practical idea. If the room is busy, grab your goods to go and enjoy a stroll through the neighborhood. Mt. Tabor is close by and makes a lovely picnic backdrop.
Either way, the space is worth a look. It’s not every day you get croissants under a skylight where folks once waited for checkups.
You Will Want to Plan Your Week Around the Bread Calendar
Monday means einkorn. Tuesday brings Anadama, and Wednesday rolls out 100% rye in plain and seeded styles.
Tabor Bread runs a weekly lineup of special loaves, and it’s a little addictive. Thursday features 100% spelt, a solid pick if you like gentle, nutty flavor.
Friday gets festive with challah, both plain and sesame, plus fougasse. Saturday shows off a Buckwheat Sesame Mountain Bread. Sunday offers Oat Porridge and Mountain Bread for a cozy finish.
Then there are the daily regulars. Country Hearth, Garlic Rosemary Hearth, and Red Wheat Hearth loaves anchor the shelves. A Seeded Red Wheat Pan Loaf, ciabatta, and baguettes round things out.
Focaccia shows up every day too. You’ll find Olive Oil and Rosemary, along with rotating seasonal versions.
A smart move is to treat the schedule like a tasting map. Grab a different special each week until you’ve tried them all. By the end, you might have a favorite day of the week for reasons that have nothing to do with the weekend.
Just don’t blame anyone when Wednesday rye becomes a habit.
The Move to Belmont Started a Whole New Chapter
For about ten years, Tabor Bread lived near 50th and Hawthorne Boulevard. In 2022, it packed up its starter and moved.
The new home sits at 4438 SE Belmont St, Portland, OR 97215. It’s in the Sunnyside neighborhood, anchoring a prominent corner not far from Mt. Tabor.
That location fits the name nicely. The bakery has long been seen as a cornerstone of the Mt. Tabor community.
Ownership shifted too. Rebecca Tosdevin, who worked as a baker and manager, took over the business in 2022. Founder Tissa Stein retired in 2023 after building something truly lasting.
It’s a heartwarming handoff. The person who learned the craft inside the kitchen now leads it.
For visitors, Belmont is easy to explore. The street has a lively, walkable feel, and the bakery makes a natural first stop. Grab a loaf, then wander around Sunnyside.
Planning a longer outing? Pair your bakery visit with a walk up Mt. Tabor Park. A few hills and a fresh slice of bread make a pretty great Portland afternoon.
The Bakery Experimented With a Creative Dinner Menu
Bakeries usually close up shop by afternoon. In mid-October 2024, Tabor Bread decided to stay up later.
Dinner service launched with chef José Sabas in the kitchen. It was set for Friday through Sunday, from 4 PM to 10 PM.
The dishes stay true to the grain-loving spirit of the place. Einkorn cavatelli with chanterelles showed up on the menu. So did a chicken and mushroom pie, which sounds like a hug in pastry form.
There’s also a playful twist on bangers and mash. It used cannellini beans and came with bay shrimp.
That kind of creativity matches the bakery’s reputation. Tabor Bread is known for trying new ideas while sticking to solid basics.
A quick tip before you go. Hours and menus can shift, so check the current schedule before planning a dinner trip.
Still, the idea alone is fun. The bakery briefly introduced dinner service in October 2024, adding another chapter to its evolving food offerings. It’s like the bread finally invited its friends over.
If dinner is running, it’s a great excuse to see the space glow after dark.
You Can Catch These Loaves Far Beyond the Bakery Doors
Not near Belmont on a given morning? No problem, because Tabor Bread brings its loaves to local farmers markets.
You can find the bakery at Hollywood Farmers Market. It also shows up at Shemanski Park with Portland Farmers Market and at Montavilla Farmers Market.
That market presence says a lot about the business. It wants to be part of the community, not just a storefront.
The bakery describes itself as a place to gather, enjoy good food, and build connections. Showing up at markets is a natural extension of that mission.
Market shopping also pairs well with the bread itself. Pick up local produce, grab a loaf, and suddenly dinner plans write themselves.
Here’s a handy idea for anyone in Oregon. Bring a tote bag and build a whole meal from one market trip. A seeded loaf, fresh tomatoes, and good cheese can make magic.
Back at the shop, coffee and espresso are ready too. So whether you catch Tabor Bread at a market stall or the Belmont counter, you’re getting the same slow-fermented story. Good bread just likes to travel.
