bake - August 2016 - 10

personality

Chad Robertson
Local and ancient grains are gaining widespread popularity in
today's artisan bread community. The trick to using local grains
is long fermentation. Fermenting with a mild levain, high hydration, developing strength through punching and folding by
hand rather than mechanical mixing, and retarding for 12 to 18
hours are all important steps.
Chad Robertson, the bread baker at Tartine in San Francisco, is

PHOTO: TARTINE

a strong advocate of working with very wet doughs that require

Ducasse, who wrote about the couple in his book, Harvesting

special care and handling. "The biggest factor in the ﬂavor of the

Excellence.

bread is what you develop in the process of fermentation."
After six years of baking in the countryside, they relocated to
The local food movement continues to grow on the tails of

San Francisco to open Tartine Bakery in 2002. Today, Tartine

both the organic and all natural food movements. Some of

Bakery is continually rated in the Zagat Survey as best bakery

Robertson's favorite grains include Einkorn (the oldest culti-

and best breakfast in San Francisco.

vated wheat) and Emmer.
The husband and wife were nominated for James Beard Award
One of the most inﬂuential bread bakers in America is Robert-

for Outstanding Pastry Chefs in 2006 and 2007, and won

son, who is the co-owner with his wife Elisabeth Prueitt of Tar-

the award in 2008. Their ﬁrst book, Tartine, was published by

tine Bakery and Bar Tartine in San Francisco. They both trained

Chronicle Books, was chosen by Corby Kummer of the Atlantic

at the Culinary Institute of America in New York. Elisabeth and

Monthly in the New York Times list of selected top ten cook-

Chad traveled, trained, and baked and cooked in France and

books of the year.

upon their return, opened Bay Village Bakery in Point Reyes
Station, California.

Their bread, available in plain country or with walnuts, sesame
seeds or olives, is made from locally milled organic ﬂours and

Using a wood ﬁred brick oven, they baked bread and created

sea salt and baked on a stone hearth. Tartine embraces its

rustic, elegant pastries using many of the techniques they had

sense of place, using local produce to create delicious pastries

learned abroad. Chad's bread garnered the attention of Alain

like morning buns and seasonal tarts.

10 < AUG 2016 | bakemag.com

http://www.bakemag.com

bake - August 2016

Table of Contents for the Digital Edition of bake - August 2016

editor’s note - The management issue: higher education
Masthead
Contents
News bites
Personality - Chad Robertson
Management - GMO Labeling Update
Labor front - Equipment Investment
Ingredients - Honey Baking Summit
Baking in britain
‘Webrooming’ takes off
Trick or Treat
Reinventing sweet snacks
Modified Atmosphere - Bread Packaging
Introducing Golden Flex
Fashion Week!
Creative Cookies
Cafe - Wraps for Health
New Energy Drink Options
Products
Product showcase
Classifieds
Ad Index
Online - BakeMag.com
bake - August 2016 - BB1
bake - August 2016 - BB2
bake - August 2016 - 1
bake - August 2016 - 2
bake - August 2016 - editor’s note - The management issue: higher education
bake - August 2016 - Masthead
bake - August 2016 - 5
bake - August 2016 - Contents
bake - August 2016 - 7
bake - August 2016 - News bites
bake - August 2016 - 9
bake - August 2016 - Personality - Chad Robertson
bake - August 2016 - 11
bake - August 2016 - Management - GMO Labeling Update
bake - August 2016 - 13
bake - August 2016 - Labor front - Equipment Investment
bake - August 2016 - 15
bake - August 2016 - Ingredients - Honey Baking Summit
bake - August 2016 - 17
bake - August 2016 - 18
bake - August 2016 - 19
bake - August 2016 - Baking in britain
bake - August 2016 - 21
bake - August 2016 - 22
bake - August 2016 - 23
bake - August 2016 - 24
bake - August 2016 - 25
bake - August 2016 - 26
bake - August 2016 - 27
bake - August 2016 - 28
bake - August 2016 - 29
bake - August 2016 - 30
bake - August 2016 - 31
bake - August 2016 - ‘Webrooming’ takes off
bake - August 2016 - 33
bake - August 2016 - 34
bake - August 2016 - 35
bake - August 2016 - Trick or Treat
bake - August 2016 - 37
bake - August 2016 - 38
bake - August 2016 - Reinventing sweet snacks
bake - August 2016 - 40
bake - August 2016 - 41
bake - August 2016 - 42
bake - August 2016 - 43
bake - August 2016 - Modified Atmosphere - Bread Packaging
bake - August 2016 - 45
bake - August 2016 - 46
bake - August 2016 - 47
bake - August 2016 - Introducing Golden Flex
bake - August 2016 - 49
bake - August 2016 - 50
bake - August 2016 - 51
bake - August 2016 - Fashion Week!
bake - August 2016 - 53
bake - August 2016 - Creative Cookies
bake - August 2016 - 55
bake - August 2016 - Cafe - Wraps for Health
bake - August 2016 - New Energy Drink Options
bake - August 2016 - Products
bake - August 2016 - Product showcase
bake - August 2016 - 60
bake - August 2016 - Classifieds
bake - August 2016 - 62
bake - August 2016 - 63
bake - August 2016 - 64
bake - August 2016 - 65
bake - August 2016 - Ad Index
bake - August 2016 - Online - BakeMag.com
bake - August 2016 - 68
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