Tartine Bakery and the modern artisan bread revival

Tartine Bakery opened in the Mission District in 2002 under founders Elisabeth Prueitt and Chad Robertson and became widely influential for its naturally leavened breads and pastries. The bakery’s methods and its 2006–2010 publications and workshops helped popularize sourdough and country-style bread techniques among American bakers. Tartine’s original Guerrero Street location became a focal point in discussions of San Francisco’s contemporary artisanal-bakery movement.