Tartine - A Classic Revisited 68 All-New Recipes + 55 Updated Favorite (2024)

FAQs

Why is Tartine so famous? ›

International Reputation. With technical prowess and refined creativity leading to delicious results, Tartine has won a number of prestigious food awards. It won a James Beard Award for excellence in baking and pastry, and it's regularly named to “best of” lists in the Bay Area and for the United States as a whole.

TARTINE BEGAN WITH A MISSION:

Since opening on a corner in the Mission District of San Francisco in 2002, Tartine has inspired a loyal following and earned rave reviews for its delectable pastries and legendary bread.

Chefs Chad Robertson and Chris Bianco take Jon and Roy through their intricate processes for artisan bread baking, fermentation and coffee roasting.

TARTINE BEGAN WITH A MISSION:

Bring bread with an old-soul into the lives of our friends in California. Using a wood fired brick oven, Chad Robertson baked bread and Elisabeth Prueitt created rustic, elegant pastries using many of the techniques they had learned abroad.

Tartine breads are sourdough breads made like most other sourdoughs with subtle differences. I own one of the books and have made a few loaves. The process differs from that of other sourdoughs I make in these ways. A smaller amount of sourdough starter is used than normally used in sourdough recipes.

[taʀtin ] feminine noun. slice of bread and butter. tartine de miel slice of bread and honey.

Because they're infinitely variable—you can top them with just about anything to be sweet or savory. In France, it's customary to enjoy tartines with butter or jam alongside coffee for breakfast and a savory smear of pate come lunchtime.

Tartine au sucre is an exquisitely simple rustic Québécois dessert consisting of thick slices of white bread topped with maple sugar and heavy cream.

Is Tartine unionized? ›

We hope to work with Tartine in good faith moving forward. Despite formally unionizing in March 2021, workers at the popular Mission-born bakery have yet to receive their first union contract.

Those F&B concepts will be under the control of Dean and Anna Valore, operators of Tartine Bistro, a 15-year-old French restaurant and wine bar in Rocky River.

No, we do not sell starter, but we do have recipes in our books and on our social media to help you make your own!

According to dictionary.com, a tartine is a fancy French open-faced sandwich topped with spreadable ingredients. Basically a chic little sammie by French standards, only it's not closed for presentation purposes.

But in France a tartine can also be an open face sandwich on a slice of baguette. Sort of the French version of an Italian bruschetta but with French ingredients. A baguette slice spread with goat cheese and topped with strawberries, for example, or buttered and topped with thinly sliced radishes and chives.

Basically it's a French word for an open-faced sandwich. Tartines can be small or large, eaten for breakfast or lunch.

Its original bakery opened in 2002 in San Francisco's Mission District, at 600 Guerrero Street.

The most obvious difference between a tartine and a sandwich is the amount of bread. A tartine lacks the top slice of bread that a sandwich is known for and is instead served open to draw attention to its presentation. What could be a mere filling is instead on full display in an artful manner.

Paris Baguette does two things better than any other bakery/café franchise: a comfortable, inviting customer experience and the highest-quality baked goods and coffees.