Chad Robertson is the bread baker at Tartine, San Francisco. He makes the most beautiful bread he can, because he wants to. He doesn't try to make too much of it. (Just 175 loaves a day, which sell out in an hour.) He's analytical, thoughtful, directed, probably brilliant. But he "wants to work with my hands".
Photo by Martin Schoeller
Jacob and Sarah Brown run The Larder, our favorite restaurant in Wellington. Very small menu, farm-sourced ingredients, perfect execution. It's one of those places where it's hard to get past the steak, because it keeps being the best you've ever had.
The homemade bread is divine, best in Wellington.
Tartine Bakery, much awarded and worth every bit of the attention.
Hearty yet still fancy, perfect french pastry.
absolutely not to miss. 600 guerrero @ 18th. open daily until 7 or 8 pm.
Now with a restaurant, Bar Tartine.
Chad Robertson, amazing artisan of their incredible bread, has written a book about how you can make his bread at home. His story is amazing, and you can read a wonderful article about him in San Francisco Magazine. And watch a cool video at Bon Appetit .
FYI The bread comes out at 5pm and is usually sold out by 6.... There's a line.
Jim Lahey's Sullivan Street Bakery makes perfect sandwiches, pizza, bread, and desserts.
533 W 47th St, New York, New York, New York 10036
Jim Lahey is the guy who wants everyone to eat really good bread and has come up with a no-knead recipe that takes exactly 10 minutes of work in 24 hours to make. Try it, you will be thrilled with the bread. Follow our step-by-step guide and watch our video on the 5 doughs page. He's so keen for you to bake yourself that he's started an internet University of Bread, to accompany his books on bread and pizza.
Grand Daisy (formerly Sullivan Street still prepares the same products) in case you are hungry in Soho 73 Sullivan Street 212.334.9435. open 7 days a week from 7am-7pm
photo by Squire Fox