Tartine - A Classic Revisited 68 All-New Recipes + 55 Updated Favorite (2024)

FAQs

Why is Tartine so famous? ›

Incredible Breads

There's a reason Tartine draws such fawning praise — the bread truly is spectacular, with incredible flavor and texture that may just ruin mass-produced sliced bread for visitors who fall in love with the good stuff.

TARTINE BEGAN WITH A MISSION:

Since opening on a corner in the Mission District of San Francisco in 2002, Tartine has inspired a loyal following and earned rave reviews for its delectable pastries and legendary bread.

Chefs Chad Robertson and Chris Bianco take Jon and Roy through their intricate processes for artisan bread baking, fermentation and coffee roasting.

Basically it's a French word for an open-faced sandwich. Tartines can be small or large, eaten for breakfast or lunch.

We stone mill our Trailblazer from a unique blend of locally-raised hard red spring wheats. It's a very versatile flour, making it a great starting point for folks that are just getting into baking. Its exceptional flavor makes it the go-to flour for bakers at Tartine, Essential, Grand Central Baking and Macrina, too.

Because they're infinitely variable—you can top them with just about anything to be sweet or savory. In France, it's customary to enjoy tartines with butter or jam alongside coffee for breakfast and a savory smear of pate come lunchtime.

Freeman, who raised $25.75 million in funding in 2014, has actually acquired Tartine Bakery, but Chad Robertson and Elisabeth Prueitt will continue to run operations. Bar Tartine is not part of the deal, and Robertson and Prueitt have sold the restaurant to their head chefs, Nicolaus Balla and Cortney Burns.

Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.

Is Tartine unionized? ›

We hope to work with Tartine in good faith moving forward. Despite formally unionizing in March 2021, workers at the popular Mission-born bakery have yet to receive their first union contract.

SAN FRANCISCO — When Elisabeth Prueitt opened the San Francisco bakery Tartine in 2002 with her husband, Chad Robertson, she was already in on the cosmic joke: Here she was, a brilliant pastry chef who loved her work, married to a bread baker and collaborating on what would become one of America's great bakeries.

TARTINE BEGAN WITH A MISSION:

Bring bread with an old-soul into the lives of our friends in California. Using a wood fired brick oven, Chad Robertson baked bread and Elisabeth Prueitt created rustic, elegant pastries using many of the techniques they had learned abroad.

Tartines always begin with a slice of toasted bread. However, once assembled with toppings, the tartine may be served hot or cold.

Keeping & Storing

Our bread is best kept in a breadbox, but also keeps well in a muslin bag, or a paper bag loosely covered with a plastic bag (not sealed) at room temperature. If sealed, the moisture from the inside of the loaf will soften the crust. The bread will keep for two days at room temperature.

TARTINE BEGAN WITH A MISSION:

Bring bread with an old-soul into the lives of our friends in California. Using a wood fired brick oven, Chad Robertson baked bread and Elisabeth Prueitt created rustic, elegant pastries using many of the techniques they had learned abroad.

Its original bakery opened in 2002 in San Francisco's Mission District, at 600 Guerrero Street.

The most obvious difference between a tartine and a sandwich is the amount of bread. A tartine lacks the top slice of bread that a sandwich is known for and is instead served open to draw attention to its presentation. What could be a mere filling is instead on full display in an artful manner.

Do you sell your (sourdough) starter? No, we do not sell starter, but we do have recipes in our books and on our social media to help you make your own!