Posted by on Sep 16, 2013 in Chocolate Chip, Whole grain, Salt | 4 comments

Tabor Bread
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?

I’ve mentioned this a couple of times already.

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

• Buttery

• Salt (within as well as on top).  Thank you for the salt, Jocelyn! I mean it, thank you.

Great cookie.  Get one!