[9][10][11] A writer for The New York Times described one sandwich with European-style dark rye bread, sheep's milk feta, sprouts, and tomato-onion jam.

[13] The dinner menu includes einkorn cavatelli with chanterelles, bangers and mash (cannellini beans) with bay shrimp, and chicken and mushroom pie.

[3] According to Portland Monthly, Tabor Break was the city's first retail bakery to mill its own flour and bake breads using a wood-fired oven.

[6] In a 2013 overview of Portland's bakeries, Alice Short of the Los Angeles Times recommended Tabor Bread's baguette, which she described as "just the right accompaniment for some butter and jam -- something warm and fuzzy to experience first thing in the morning".

Most of the extensive bread and pastry list benefits from the funk, especially those with backbone, like the sweet tangy chocolate babka, and the rough-and-tumble Einkorn wheat loaf.

If sourdoughification isn't your jam, local grains take on the mantle, like rye in the brownies (totally works) and buckwheat in the chocolate chip cookies (not so much).