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California transplant Tissa Stein began her passion for brick-oven baking by helping Jed Wallach open Wild Flour Bread bakery near Sebastopol, California. Her latest venute, Tabor Bread, is open Wednesday through Friday from 7 am to 6 pm ans Saturday and Sunday from 8 am to 6 pm.
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Stein offers ten varieties of bread made with flour from the in-house mill, baked daily in the bakery's wood-fire oven. Current offerings include Batard loves of whole hard white wheat, Boule loaves of whole Red Fife and whole hard red wheat flours, Rye Pullman loaves with 100% whole rye flour and seeds, Light Rye Bread from rye and mixed bread flours, Baguettes made with kamut, White and Wheat Pullman Loaves, Spelt Bread, with rolled spelt flakes, Currant-Walnut Wheat bread, and Sesame loaves.
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In addition to the hearty loaves, Tabor Bread offers coffee service from Spella Caffe, pastries (also made with house-milled whole grains) like sweet and savory scones, muffins, cookies, coffee cake, tea cakes, shortbreads, seasonal fruit galettes, and weekend-only sticky buns.
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The breakfast menu includes toast with butter and house-made jam (think quince butter or pear cranberry ginger jam), house-made granola, and savory bread pudding. A lunch menu of soups, sandwiches, and salads is set to debut in December.
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Want your loaves hot? Fresh, hot bread is available daily starting at 9 am, and hot baguettes can be purchased from 4 pm to 6 pm. Day-old loaves are available at steep discounts.
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The small-but-mighty in-house mill transforms fresh, locally-grown whole grains into flour for rustic loaves.
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Gone are the medical office's waiting rooms and examination tables--in their place, a state-of-the-art bread kitchen mere feet from the in-house mill and oven for smooth operations.
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