5051 SE Hawthorne Blvd – Portland
I love buckwheat.
And I love that Tabor Bread embraces the many, many flours other than (but also including) wheat that exist in the world and uses them – to great effect – on classics like oatmeal raisin, shortbread, etc. Not to mention a compelling array of beautiful yeasted breads.
They mill the flours for all these things from whole grains and bake them in a wood fired oven. Who can argue with that?
Here’s one more non wheat flour-based cookie triumph by Tabor Bread (specifically, Jocelyn Barda, pastry chef). Like I said, I’m a big fan of buckwheat: muffins, pancakes, crepes, bundt cake, scones. But I don’t see it show up in cookies much (if ever) – so I was instantly sold when I saw this one.
Another bonus: no nuts. The buckwheat supplies enough of an earthy hit; I think nuts would only distract from that. I’m not a nut hater, categorically. But a nut has a time and a place. And this is not it.
• Good girth (see above). Girth is pleasing.
• High grade dark (semisweet?) chocolate
• Salt (within as well as on top). Thank you for the salt, Jocelyn! I mean it, thank you.
Great cookie. Get one!