A former medical building on SE Hawthorne and 50th has traded in its examination rooms for a wood-fired oven and in-house mill: Tabor Bread, a neighborhood bakery by Tissa Stein, opens its bakeshop to the public today, marking the first Portland operation that both mills and wood-fires bread in-house. Unsurprisingly, the menu focuses on whole grain breads (10 kinds are on offer, using grain like Red Fife Wheat, kamut, rye, and spelt) and pastries like muffins, scones, shortbread, and weekend-only sticky buns. Morning coffee service can be paired with a few light breakfast items like house-made granola and savory bread pudding; and plans are to offer a complete lunch menu — including soups, salads, and sandwiches — by December.
Tabor's hours of operation: 7a.m. to 6p.m., Wednesday to Friday; 8a.m. to 6p.m., Saturday and Sunday.
· Tabor Bread [Official site]