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.
What if we found what worked by continuing to look for what might?
What if a bakery kept its heart and soul, but always remained open to new ideas?
What if a strong sense of place could successfully go more places?
What if old ideas about grain could be uprooted so that new notions about nutrition could take hold?
Since our founding, we’ve been driven by what we didn’t know and what we wanted to find out. We’ve constantly sought new ways to do the undone in the spirit of always doing it better.
We believe our point of view sets us apart, and we are grateful for the friends who have given us the strength to go further than we could have alone. And while we’ve grown, we remain dedicated to the refinement of less as the very best kind of more. Always furthering a warmth and generosity of spirit and place and flavor. 20 years ago, we called it Tartine.
What made us then, we still make every day.
"Constant questions: How can I make it better, bring out the most flavor and make it more nutritious?"
New York TimesOUR VALUES:
PEOPLE MATTER
Good food comes from committed people. We are dedicated to providing our teams with opportunities for growth and an environment where they are valued and nurtured.
CONSISTENT EXCELLENCE
We work each day to deliver the best possible product and experience for our guests. We don’t compromise on quality or taste; approaching everything we do with intention.
OPEN COLLABORATION
Innovation is a collaborative process. We share our resources and ideas, and we look to learn from others who inspire us. We seek partners not vendors.
CHALLENGE THE STATUS QUO
Each day we consider how we do things, and if we can do them better – examining the role we play in impacting our communities, environments and broader industry.