Owned and operated by pastry chef, Elisabeth Prueitt, and renowned baker, Chad Robertson, Tartine Bakery & Cafe is the result of more than two decades of dedicated refinement. Elisabeth and Chad both trained at the Culinary Institute of America in New York and then traveled, trained and cooked in France. Upon their return, they opened Bay Village Bakery in Point Reyes Station, California, using a wood-fired brick oven to bake bread and create elegant pastries according to the techniques they had learned abroad. Chad’s bread garnered the attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. After six years of baking in the countryside, they relocated to San Francisco to open Tartine in 2002. Since then, Elisabeth has been named Pastry Chef of the Year by San Francisco Magazine and Tartine Bakery has been continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were also nominated for the James Beard Award as Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008.
“Tartine definitely bakes a fine loaf of bread – but it’s their desserts and other pastries that keep you coming back for more. “ — Lee Ann Monfredini
600 Guerrero Street
San Francisco, CA 94110