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

FAQs

Why is Tartine so famous? ›

International Reputation. With technical prowess and refined creativity leading to delicious results, Tartine has won a number of prestigious food awards. It won a James Beard Award for excellence in baking and pastry, and it's regularly named to “best of” lists in the Bay Area and for the United States as a whole.

OUR STORY. In 2002, Elisabeth Pruiett and Chad Robertson came into San Francisco for dinner from their home and small bakery in Point Reyes. On the corner of 18th and Guerrero they spotted a baker sitting outside. He was ready to retire, but didn't want the neighborhood to lose a corner bakery.

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

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

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.

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.

After attempting several changes over the past several months, Tartine announced that The Manufactory LA would be closing The Market and Alameda Supper Club, effective immediately. The wholesale baking operations will continue to operate out of the facility at ROW DTLA, and Tartine Sycamore in Hollywood remains open.

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.

Can I freeze tartine bread? ›

Post Tartine Bakery

(sliced or whole) in aluminum and freeze it for later. or a toaster for best results.

Tartine bread is sourdough bread. It's a slightly different kind of sourdough, because it is mild and creamy rather than tangy. This comes from the way the sourdough culture is used to create a levain which is carefully managed to produce that flavor. A lot of people prefer it to the tangier varieties of sourdough.

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!

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

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.

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!

“Our pastries and breads are freshly baked and cakes made on-site at each café, which gives us a point of differentiation,” explained Chief Marketing Officer Cathy Chavenet. “We work with high-quality ingredients, and we stay seasonally relevant.