bake - July 2017 - 44
BY JOHN UNREIN
Bringing artisan bread out of the niche market and
"This is the future of bread," said Peter Reinhart, an
into the mainstream remains a key goal for acclaimed
award-winning author, baker and member of the
bread baker Chad Robertson of Tartine Bakery in San
Johnson & Wales faculty, who moderated the event
Francisco. Speaking May 23 at the International Bread
and invited an impressive list of speakers with vast
Symposium at Johnson & Wales University's campus
knowledge on bread.
in Charlotte, North Carolina, Robertson shared details
of plans to open a second Tartine Manufactory in Los
The ﬁrst-ever Tartine Manufactory opened last year
in San Francisco, offering breads, pastries, breakfast,
lunch, dinner and dessert. Open to the public, the
"For me, Los Angeles is an opportunity to collaborate
5,000-square-foot location serves everything from
with other bakers and chefs to really do something
savory breakfast pastries to ﬂatbread sandwiches
special," Robertson said.
and gourmet dinners. There are cakes, cookies and
puddings, as well as ice cream.
The key discussion point, here, is "scaling craft,
without compromise," he added, meaning they will
In Los Angeles, Robertson is working with celebrated
never sacriﬁce quality of ingredients.
pizza master and restaurateur Chris Bianco. The new
44 < JUL 2017 | bakemag.com