We believe good food is key to a healthy community. Our diverse local, organic and transitional grains are milled in-house to maintain their essence. Our long fermentation process harnesses the power of wild yeasts to create nuanced flavors, toothsome textures and best of all, a bread that's easier to digest. Baked in a wood-fired oven, we strive to capture the Northwest spirit in each loaf.
From the unique and diverse grains we source to the season celebrating toppings at Sunday Night Pizza, freshness and a commitment to our neighbors and regional foodshed is at the center of our business model.
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