“Tartine” in Pasadena

Good bread is one of the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of all feasts.

~ James Beard

One of my bread baking mentors has come to town!

By Karen Hirsch

Chad Robertson, who dramatically expanded the perceptions of what bread can be (here in the States) by researching and sharing what bread has been traditionally, has opened an outpost of his Bay Area bakery Tartine here in Pasadena! Our current sourdough passion, an appreciation of wild yeasts and flavor-gifted friendly bacteria, can be tracked to the success of Tartine and Robertson’s teaching of the methods he learned from other masters.

Through his books and demonstrations, Robertson was one of my earliest teachers in the craft of wild yeast baking. His methods (traditional methods certainly) require patience and attention and practice. They yield a creamy, flavorful bread with a characteristically dark crust to bring out flavors that develop when the surface browns. Those of you who have taken up home sourdough baking are the continuing lineage.

I’m excited about Tartine opening, as my highest bread wish is that everyone will get a chance to enjoy high quality bread. Until today, the only bakeries in Pasadena focusing on naturally leavened breads have been Seed and, well, my Apron Strings Community Bake Shop. I do want everyone to enjoy great bread, but my little cottage food bake shop and Seed just aren’t enough. Here’s a big giant welcome to Chad Robertson and Tartine!

Tartine - Pasadena
277 W Green St.
Pasadena, CA 91105

Karen Hirsch is the owner of Apron Strings Community Bake Shop, a Pasadena cottage food bakery and teaching studio focusing on naturally leavened breads and wholesome treats.

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