One of my favorite places (café, coffee shop, restaurant, bakery, photograph-friendly spot, people/trend-watching location) in the world...yes, world...is Tartine Bakery in San Francisco. Owned by pastry chef Elisabeth Prueitt and her baker husband Chad Robertson, this is one of those food gems that always has a line out the door, and is worth the wait every single time. Their first spin-off was Bar Tartine which my friend Abigail I visited recently and was blessed with choices from their revolving menu - salad, mouth-watering hamburger (I don't eat them often, so when I do...), and a gorgeous fruit tart with coffee for dessert. The diners at the table next to us ordered a beer that also needs to be mentioned here, if for no other reason than for its name (since I didn't get to sample it myself): Mamma's Little Yella Pils from Oskar Blues Brewery in Colorado. Anyway, I digress...
Now Tartine has released a new breadbook that I think is a terrific gift and/or is something worth adding to your own cookbook shelf, even if you do not plan to attempt all the recipes yourself. The photos and stories are reason enough to give it a look. I confess that I am NOT a baker (I am a hopelessly rightbrained-skewed kind of person and therefore am terrible at gauging the chemistry/calculations needed for such endeavors), but I LOVE good bread, so with the proper guidance I am willing to test my (non)baking skills.
|Courtesy of tartinebread.com|
*UPDATE* Via Tasting Table's SF newsletter, there is gossip that Monsieur Robertson has been dabbling in a soft pretzel recipe to put on Bar Tartine's menu! Oh please, please, pretty please yes!