Break (and Make) Bread at Tartine Manufactory with Co-Founder Chad Robertson

Culinary

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COVID CONSIDERATIONS

Please be assured that the health and safety of our guests is paramount to us. Given the latest conditions, only those fully vaccinated against COVID-19 will be permitted to attend. Guests 12 and older will be required to show proof of vaccination - digital and print versions, including photocopies, are acceptable forms of proof, along with corresponding government ID. All guests must remain masked unless actively eating or drinking, including children. We greatly appreciate your cooperation. 

Founded in 2002, Tartine Bakery is one of the most well-known bakeries in San Francisco, with their famous loaves and other baked goods regularly attracting long lines out the door. Chase United Cardmembers will have the incredibly exclusive opportunity to join co-founder Chad Robertson for a special afternoon of bread-making. Guests will learn the secret to making Chad’s world-renowned bread, the secret to nailing the perfect loaf shape, and the key fermentation techniques for the best chewy, dark-baked crust in every loaf.  

During the experience, guests will be treated to an interactive bread-making session, have the chance to ask Tartine co-founder, Chad, questions on how he grew Tartine into the legendary bakery institution it is today, background on his grain-supply, flour sustainability and the tricks to fermentation– all while enjoying delicious Tartine favorites both savory and sweet.

While baking along with Chef Chad, Cardmembers will be served light bites, snacks, bubbles and a variety of Tartine’s fan-favorites to make for a very memorable afternoon. To really get a taste for how Tartine works, guests will get a behind-the-scenes tour of the Manufactory with a look at the various stages of the baking process and its multi-purpose bread rooms and ovens.

As a memento from this experience, each guest will receive a signed copy of Chad’s book, “Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation” along with additional goodies to allow guests to recreate their own sweet treats.

James Beard award–winning chef, author, and founder of Tartine, Chad Robertson double-majored in culinary arts, baking and pastry at The Culinary Institute of America in Hyde Park, NY. In 2002, Robertson moved to California, where he opened Tartine Bakery (with Elisabeth Prueitt) in San Francisco. Chad co-authored Tartine, the bakery book originally published in 2006, and the updated edition, Tartine Revisited, published in 2018.

Robertson’s first four books were James Beard Foundation award nominees. Tartine now operates three all-day cafes each in San Francisco and Los Angeles neighborhoods along with a baking commissary in both cities and five all-day cafes plus two commissaries in Seoul.

In addition, Robertson co-founded Coffee Manufactory, which directly sources green coffee beans from a small group of global farmers, mirroring Tartine’s end-to-end grain supply chain, which he has built over years of working with West Coast farmers.

In 2020, Robertson co-wrote and co-recorded his first original audio book on sourdough together with his friend and Tartine’s longtime director of bread, Jennifer Latham. Robertson and Latham just collaborated on a new full-length cookbook that showcases their latest innovations and techniques in bread baking, titled, Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation.

Experience Includes

  • Bread-making demonstration with Tartine Founder, Chad Robertson
  • Q&A with Chad Robertson
  • Fan-Favorite Tartine savory and sweet bites & snacks, coffee/tea and bubbles
  • Custom gift bag with more Tartine treats for guests to enjoy at home

Tentative Event Schedule

 

Please note: All times are Pacific time. Schedule subject to change. The event begins promptly at 2:30pm PT.

Event Location

Tartine Manufactory
595 Alabama Street
San Francisco, CA 94110