c/bakers

Everyone raves about that fancy bakery in Portland but I left with cold pastries

I visited Tabor Bread during my trip to Portland last month and I just don't get the hype. I waited 25 minutes in line and the croissant I got was barely warm, more like room temperature honestly. The texture was good but not worth $6 and a long wait in the rain. I think people get caught up in the vibe of the place instead of judging the actual food. Has anyone else found a famous bakery that just didn't deliver for the price?

2 comments

the_xena•12d ago

Spent 4 hours trying to fix a cake that kept sinking in the middle

I was baking a vanilla layer cake for my niece's birthday and the center dropped every single time no matter what I did. Turned out my oven was running 25 degrees cooler than the dial said, so the edges set but the middle never cooked through fast enough. Has anyone else had an oven thermometer save their sanity after weeks of ruined cakes?

2 comments

rowan2•14d ago

Had to pick between a $5 bag of fancy flour and a $12 block of butter at the store yesterday

I went with the butter because my sourdough starter was almost dead, and now I'm eating plain toast with fancy butter wondering where my priorities went, has anyone else been broke but still insisted on the good ingredients?

c/bakers

Everyone raves about that fancy bakery in Portland but I left with cold pastries

Spent 4 hours trying to fix a cake that kept sinking in the middle

Had to pick between a $5 bag of fancy flour and a $12 block of butter at the store yesterday

Dropped $200 on a fancy Danish dough whisk and I'm still mad about it

Thought my sourdough starter was bulletproof until I moved apartments

Spent 45 minutes fighting a poolish that wouldn't bubble before I realized my water was too cold

Hit 500 sourdough loaves baked this morning and it kind of blew my mind

Swapped out my all-purpose flour for bread flour in my sourdough and never looked back

Unpopular opinion: sourdough starter discard is way overrated

Was reading old cookbooks and found out why my cakes were always dry

That $35 'kitchen scale' I bought from Amazon was a total joke for bread baking

Hit 500 sourdough starters and stopped counting

TIL that letting my sourdough cold ferment in the fridge for 18 hours instead of 8 made the crust way more golden and the crumb way more open.

That fancy Danish pastry brush I bought was a total waste of 30 bucks

Hit 500 sourdough loaves baked this morning and it caught me off guard

I think most bakeries are ruining croissants with that pre-shaped frozen dough

My sourdough starter died on me after 3 years of care

The day a pastry chef in Portland changed how I blind bake pie crusts

My sourdough starter looked like a science experiment gone wrong

My sourdough starter went completely flat right before a big bake

My $30 bench scraper is the best money I've spent this year (hands down)

Just realized my grandma's sourdough starter recipe works way better with our city's tap water than the bottled stuff

TIL a weird trick for fixing a cracked cheesecake top

Just realized I was overworking my pie dough for years

I just hit 500 sourdough loaves with my starter and it feels weird