Dana Stewart loves Tartine
By Dana Stewart
Published: February 8th, 2008 | 12:00am
I completely agree with the ideology that guides Tartine, a San Francisco bakery and cookbook by the same name. They operate on the principle of freshness, above all. The bakery doesn't have an overnight shift like most places, because Tartine doesn't let pastries and breads sit out for more than a couple of hours.
You say you want a Tartine fruit tart? You'll get whatever fruit is freshest that day. You want a croissant right now? Hold your horses. The cookbook's authors, Tartine executive chefs and husband-and-wife duo Elisabeth Prueitt and Chad Robertson, say that freshness means baking in small batches throughout the day, resulting sometimes with "customers waiting a bit for the next batch to be pulled from the oven."
The shop is nationally known for their superb quality of French-born, American-bred baked goods, culminating in what may be one of America's best croissants. Tartine fleshes out the the bakery's philosophy for the home baker. Recipes range from the four-page "Croissant" to the much quicker "Buttermilk Scones," again with an emphasis on freshness above all.
I've made the bookbook's Lemon Bars (pine nuts in the crust make these deee-licious), Chocolate-Oatmeal Walnut cookies (will make a believer even in those who eschew anything with "oatmeal" in the name), and Chocolate Friands (truly awesome ... just ask anyone who sampled some at the Venus Zine office today).
Dana Stewart is a Venus Zine intern and resident foodie.
Comments
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DeniseGibson (5 months)
Dana brought the Lemon Bars she made into the office several weeks ago- they were AWESOME!
EveChen (5 months)
The Chocolate Friands she brought in were amazing as well... I don't suppose I can make that my next Staff Favorite item though =P
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