Tabor Bread, Portland baker Tissa Stein’s bakery, has been a wonderland of sourdough breads and pastries for more than a decade. Heavily influenced by California’s blacksmith-meets-baker Alan Scott, Stein built her bakery around a wood-fired oven and stone mill, grinding Oregon-grown grains for house flours and doughs. At the time, finding an all-sourdough bakery with all house-milled flours was unheard of in Portland; as a result, it became an all-star in Portland’s bakery legacy.
While the bakery is still one of the city’s finest, Tabor Bread has changed significantly compared to its early days. The bakery still sources Oregon and Washington flours, but they let the folks at
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