Story

Since our founding, we’ve been driven by what we didn’t know and what we wanted to find out. We’ve constantly sought new ways to do the undone in the spirit of always doing it better. We believe our point of view sets us apart, and we are grateful for the friends who have given us the strength to go further than we could have alone. And while we’ve grown, we remain dedicated to the refinement of less as the very best kind of more. Always furthering a warmth and generosity of spirit and place and flavor. 20 years ago, we called it Tartine. And what made us then, we still make every day.

Baked Goods

Each day is a new practice. A baker reads the weather, the flour, the levain, yesterday’s baked bread before starting to mix. A complex balance of yeast, bacteria, time, temperature, moisture, and fermentation acts on the simplest of ingredients; flour water and salt, to create one of humankind’s most elemental foods. The process is ancient and intuitive. It is craft, science, art, and philosophy.

The pursuit is real bread; a substantial, dark, blistered loaf containing a voluptuous, wildly open crumb with the sweet character of natural fermentation and a subtle, balanced acidity. A loaf that provides honest nourishment through long fermentation and superlative ingredients.

Reviews

“It’s bread as a luxury good, not because of the price but because of the craft that goes into each”

“She's a pastry prodigy, he's a bread virtuoso. Together they are San Francisco's Tartine empire”