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Beloved San Franciso Bakery Tartine Is Coming To NYC Next Year
By
Nell Casey
Published Apr 20, 2015
Modified Apr 20, 2015
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By
Nell Casey
Published Apr 20, 2015
Modified Apr 20, 2015
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Beautiful Bay Area bread will be coming to NYC next year as beloved San Francisco bakery Tartine will be expanding its lauded operation with outposts here, as well as Los Angeles and Tokyo. The bakery has become one with Blue Bottle Coffee, the Oakland-based company purveyor that's one of the big names in artisanal roasting, according to the Times. The New York City outpost is slated to open sometime in 2016.
The bakery, run by husband and wife team Chad Robertson and Elisabeth Prueitt, is known for its breads, laminated doughs and use of ancient grains. But fanatics in San Francisco know that everything they bake is exceptional. "For me, it's all about Tartine's Morning Bun," says SFist Senior Editor Eve Batey. "If cinnamon toast is an adorable wooly worm, Tartine's Morning Bun is what that wooly worm becomes after it emerges from its chrysalis."
As New Yorkers are already accustomed to queuing for food, there won't be any surprise when the lines form at the East Coast operation. In San Franciso, Tartine makes 250 loaves per day, some of which are reserved in advance while others are available to those who wait on line. Given its cult status and limited production, expect much of the same when they open up out here.
In addition to bread, the bakery can experiment with others types of baked goods and accompanying products like jams and pickles. "I'm going to make croissants with flour just out of the mill, and let them actively ferment for longer and develop more flavor," explained Robertson. "I want to stretch out the process like we do with our bread." The bakery also has plans to begin serving its baked goods inside Blue Bottle Coffee locations, including savory treats and canelés.
Tagged
blue bottle coffee
bread
expansions
san francisco
tartine
Nell Casey
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