bake - July 2017 - 50
"I want to get back to using lots of fresh milled stuff.
There's no other way to get that ﬂavor," Robertson
said. "But I have learned that for me to mill everything
myself is too much. So why not work with fresh millers
nearby?" He's also learned from experience that it is
not that type of mill (roller, stone) that matters as much
as other factors to the quality of ﬂour. "The milling
question is way more complicated than what kind of
mill you are using."
There are many ways to utilize different grains, including
pastries, pizza and pasta. He explains that it is relatively
easy to mill 5 kilograms of grain to go straight into the
extruder to make fresh pasta - a process that he says
produces pasta that is more digestible.
"When I started Tartine Bakery, it was white ﬂour and
wheat ﬂour," he said. "I want to explore and bring back
Looking forward, Robertson sees the Tartine
Manufactory as a forum to present bread in every
possible way to the public. Bread for breakfast. Bread
for lunch. Bread for dinner.
"Everybody loves the little bakery out in the countryside,
but then you scale and you might lose what you had,"
he says. "One of the common reactions I get is that you
can't do it. But for me, the common sense solution is you
This means there will be a line of super artisanal breads,
as well as high-end breads for the supermarket or other
channels. "People, as a society, are always making choices,"
Robertson said. By going to scale, an artisan loaf of bread
50 < JUL 2017 | bakemag.com