Tartine Bread

Tartine Bread is a comprehensive guide to bread-making from Chad Robertson, co-owner of San Francisco's Tartine Bakery. The New York Times called it "the most beautiful bread book yet published." Robertson developed his techniques over two decades of apprenticeship with artisan bakers in France and the United States, combined with experimentation in his own ovens. The book teaches Robertson's approach to bread-making, which uses only flour, water, and salt. It includes clear instructions and hundreds of step-by-step photographs that guide readers through the process of creating exceptional bread. Robertson views bread as foundational to meals and daily life, with each loaf reflecting the baker who made it. Tartine Bakery's loaves sell out within an hour almost every day, and only a handful of bakers have learned Robertson's developed techniques. This book brings those methods to home and professional bread-makers.