Once upon a time in San Francisco, Tartine was a mom-and-pop bakery in the Mission with a line around the block. I came up in the pastry kitchen under Liz Prueitt, while Chad Robertson baked bread alone in the back room. In exchange for surf lessons, Chad took me under his wing, and together we built Tartine Bread from an idea. The book launched my career, is now in its 32nd printing in six languages, and helped inspire a generation of bakers — along with every macho crumb shot on Instagram.