Tabor Bread
5051 SE Hawthorne Blvd – Portland
$1.75
Tabor Bread mills their own flours and bakes their bread and pastries in a wood fired oven – apparently the first retail bakery in Portland to do so. I was surprised to read this. I mean, this is Portland – D.I.Y. headquarters of America! But it says so on their website, and who am I to second guess the internet?
I am not (and god willing, never will be) gluten intolerant. But I have always loved baked goods that make use of flours other than plain old all purpose white. Spelt, buckwheat, kamut, barley…they all add another layer – a compelling flavor and texture to cookies, breads, scones and muffins. So the fact that this one is made with rye flour instead of the usual AP made me excited about it right away.
Other than the rye flour, there is nothing actually terribly outstanding about this cookie; decent size, soft (but not chewy), nice balance between semi sweet chips and tart cranberries, nut-free. It is definitely satisfying and above average. My only real criticism is that I wish it were a bit thicker – more chewy and toothsome. Like this beast over at Laughing Planet, or the oatmeal currant and cranberry at Common Grounds, just down the street from Tabor. But…that’s me; I happen to adore an oatmeal cookie with girth, something with a little more junk in its trunk, if you know what I’m saying.
You do know what I’m saying, right?
Also spotted at Tabor Bread: a double chocolate with spelt flour and several varieties of shortbread, all employing non AP flours and whole grains. On my to-do list…stay tuned for details.