
TARTINE
BREAD
The bread book that traveled the world

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.









The bread book that traveled the world
We wanted to put our readers by the baker's side. Black-and-white process photography was an homage to Jacque Pepin's legendary books LA TECHNIQUE and LA MÉTHODE.










Photo sessions began after I finished baking for the day




The original MACHO crumb shot










