I was extremely fortunate to meet a professional food writer! She and I met up at a new bakery that just hitched open its doors in Southeast Portland, dubbed Tabor Bread. With a cozy atmosphere and the scent of fresh bread in our midst, we chatted about becoming expert food writers and expanding our work to get our name out into the food world. In fact, she inspired me to start this blog, “weatheringyourappetite”.
Tabor Bread prides itself on milling its own flour and using the finest whole grains to produce a true masterpiece of bread. I was lucky to see the mill itself, a cheerful-looking wood machine, which, according to co-owner Annie Moss, was imported all the way from Austria.
While the outside resembled a dark red house, the interior of Tabor Bread evoked a sense of rustic charm with its smooth wooden tables and numerous baskets of bread all dusted with fresh flour. The center of attention was definitely the enormous brick oven. It had a sort of cottage-like appeal, and the employees even used the traditional peels, or long thin paddles, to put in and take out the bread.
Jen and I shared toasted pecan and pear spelt bread. The crust had a sort of satisfying soft crunch, and the slightly burnt taste really brought out the spelt flavor. We also amiably buttered our toast to get a richer aroma, but my favorite was the spiced quince jam. It tasted fresh, tangy, and spicy, creating a sense of wintertime. Sipping green tea from dainty white mugs rounded off our relaxing, comfortable breakfast.
The movie Ratatouille taught me a life lesson of judging fine bread based on the sound of the crust. Colette says, “Hear that symphony of crackle! Only good bread sound this way.” And, indeed, Tabor Bread has good bread.
Address: 5051 SE Hawthorne Blvd. Portland, OR 97215
Wednesday – Friday 7am – 6pm
Saturday/Sunday 8am – 6pm
Closed Monday and Tuesday