Keeping & Storing
Our bread is best kept in a breadbox, but also keeps well in a muslin bag, or a paper bag loosely covered with a plastic bag (not sealed) at room temperature. If sealed, the moisture from the inside of the loaf will soften the crust. The bread will keep for two days at room temperature. After it's best eaten reheated in an oven or toaster.
To reheat a loaf from room temperature: place the loaf uncovered in a 300 degree oven for 10-15 minutes, depending on the size. If it is large, it may be necessary to cover it with a piece of aluminum foil to prevent the crust from burning.
To reheat a loaf from frozen: Wrap it in aluminum foil before freezing. Before eating, bring to room temperature (1-2 hours), and place it in a 300 degree oven with the foil still on. The time the loaf takes to heat through will vary. Take the foil off for the last 10 minutes to crisp the crust.
Preslicing the loaf before freezing is another great way to have a quick toasted slice of bread!
Tartine: Inside Stories, Chapter 2: A Living Thing
Better grain, better flour, Tartine bread. Watch Chapter 2 below:
Tartine: Inside Stories, Chapter 3: Stewardship
The final exploration in the series. Watch Chapter 3 below:
Each day is a new practice.
A baker reads the weather, the flour, the levain, yesterday’s baked bread before starting to mix. A complex balance of yeast, bacteria, time, temperature, moisture, and fermentation acts on the simplest of ingredients; flour water and salt, to create one of humankind’s most elemental foods.
The process is ancient and intuitive. It is craft, science, art, and philosophy.
The pursuit is real bread.
A substantial, dark, blistered loaf containing a voluptuous, wildly open crumb with the sweet character of natural fermentation and a subtle, balanced acidity. A loaf that provides honest nourishment through long fermentation and superlative ingredients.
“Buying a loaf of Tartine Bakery’s bread is nothing less than a pilgrimage...”
SF ChronicleBetter Grain; Better Flour
How we grow and harvest our food is one of the biggest social and ecological cruxes of our time. We are proud to use flour that contains much of or all of the original germ, oils and bran. Our flours are milled by our friends at Cairnspring in the Skagit Valley; people we trust to take as much care with the milling and growing as we do with the baking. Our bakers speak daily to our millers as we iterate and collaborate with each weekly shipment of grain.
Tartine and Cairnspring work with farmers like Dave Hedlin from Hedlin Family Farms to ensure that the grain being milled is not only sustainable but traceable. Paying farmers a premium for a premium product.
Production at a human scale.