How World-Renowned Tartine Bakery Tackled Its Most Ambitious Project Yet
Photo Caption: Tartine's newest outpost is housed inside a 40,000 square foot space in Los Angeles.
Skift Take
Tartine Bakery has been a San Francisco staple since 2002, but now it’s a global brand, with seven locations around the world. Here’s how (and why) it tackled its largest and most ambitious project to date: an expansive 40,000-square-foot bakery, cafe, and restaurant complex in Los Angeles.
Check your step tracker after walking around the massive Tartine Bianco complex in downtown Los Angeles, and you’re sure to hit at least half your daily quota.
Taking over what’s in essence an entire city block, the building comprises a working bakery with giant state-of-the-art mixers, proofing rooms and ovens in perfect view of any passersby; a cafe and marketplace for croissants, huge loaves of bread, plus an all-day dine-in menu; and a second restaurant, Alameda Supper Club, in partnership with Phoenix chef Chris Bianco, which includes two bars, a patio, and a private dining space. And that’s just on the first floor.
This is a far cry from the original Tartine Bakery that Chad Robertson and wife and pastry chef Elisabeth Prueitt opened in San Francisco in 2002. It’s even more impressive than the Tartine Manufactory that opened in 2016, both in size and scope. But when the opportunity rose to expand — and when Robertson and Pruiett decided it was finally the right time t
