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Pruiett’s pastries, including her brioche jam bun and wheat-free chocolate cake, fill a case, while her Cookies & Cream ice cream counter allows her to fulfill a decade-long dream that will eventually go wholesale. Rather than the once-a-day afternoon bake that Robertson allows at the OG bakery, the Manufactory, under the eye of head baker Richard Hart, sends out up to 500 loaves several times a day from the two-story oven shipped over from Germany. The Commune-designed, Cali cathedral–like space adjacent to the Heath Ceramics factory allows the couple’s passions to be deepened and shared on a grander scale, furthering their dream of using technology to, as Robertson put it, empower true scaling of artisanal craft. If an aspiring baker needs inspiration for the slog ahead, it is the Manufactory. If you’ve seen bread porn on your Instagram feed (gaping crumb, mahogany crust, those deep slashes across the top), you’ve experienced the Tartine effect. and “wild yeast” sounded like a good band name.

It’s also hard to imagine that long ago time when baguettes were the pinnacle of baking in the U.S. It’s rare to find a mention of Robertson without the words “bread guru” attached, or to visit a new bakery that doesn't have copies of Prueitt’s first Tartine book or Robertson’s two bread books on a shelf somewhere. Today, it’s impossible to imagine Tartine Bakery-and the 5,000-square-foot Tartine Manufactory that opened last summer five blocks away-without an hour-plus line. (Try to remember: This was practically pre-blogs.) “We thought this was a good idea, but that we’d picked the wrong spot,” said Robertson. Even with the benediction of local food heroes like Alice Waters and chef Paul Bertolli, the rustic country bread and French-accented pastries that had been so popular at Bay Area farmers’ markets weren’t moving the needle in the un-renovated bakery they’d taken over in 2002. A year-and-a-half after opening on the corner of Guerrero and 18th Street in San Francisco’s then-dodgy (okay, still-dodgy-but now Mark Zuckerberg lives there) Mission district, owners Elisabeth Prueitt and Chad Robertson realized that the neighborhood just didn’t have the daytime foot traffic to keep them afloat. After two wheat harvests on Ebey’s Prairie, we hope to grow and continue that tradition with our business.It’s nearly impossible to believe, but there was a time when Tartine Bakery almost went out of business. You know the story, right? She grew the grain, milled the wheat, mixed the dough, and baked the bread. We launched the Little Red Hen Bakery in January 2019. We’ve continued to expand our bakery through subscriptions, making it a community supported endeavor.Īs it grew, we knew it had to have its own identity separate from the restaurant, but still in the same flock. The island residents came through and we were able to buy an oven in February 2016. In order to purchase a proper bread oven we started a bread club to sell subscriptions. Having only purchased the restaurant a year earlier, we didn’t have a lot of capital to work with. We began selling it at the Coupeville Farmer’s market, and started having a hard time keeping up with demand.īut we needed a bigger oven. We were baking our loaves out of eight Dutch ovens, but more and more people wanted to buy our bread.

We began getting serious about the bread we served at the Oystercatcher restaurant during the slow season in 2015.