Honey and
Ricotta
a food journal

Monday, 26 June 2017

Tabor Bread


After a super early morning flight, we were greeted at the airport by mum and dad, large coffees, and spectacular muffins. The muffins were from, we were told, this amazing, amazing bakery just round the corner from where we would be staying. The sandwiches we devoured after a snowy hike (pictures to come, promise), were also from this magical bakery. So, obviously, for breakfast the next morning, we headed straight to said bakery.

Tabor Bread is a quiet, unassuming little spot. Wafts of freshly baked bread greet you as you approach, hinting at the wondrous treats inside. They mill their own flours, use local, organic grains, ferment everything for ages with wild yeast, and bake in wood-fired ovens. These kind of descriptors aren't unusual for Portland. Just one of many reasons why we fell in love with the city.

If we'd stayed for longer, I'd have spent a day at a baking class, but, with the four days we had, breakfast and plenty of snacks had to suffice. Rhubarb muffins, cinnamon sugar babka, coconut banana bread, and sweet scones are what mine and maman's dreams are made of. Dark, nutty flours, soft, moist crumbs, and a balance of sweetness from seasonal (obviously) fresh fruit or spiced sugars. The boys, meanwhile, dug into Breakfast Biscuit Sandwiches, piled high with bacon, egg, cheddar, and garlic aioli.

We always said that when we move away from were we currently live, one thing we'll miss is Bien Cuit. However, Tabor Bread would be a more than satisfactory substitute.

Tabor Bread, 5051 SE Hawthorne Blvd, Portland, OR 97215.


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