Just try to walk by Tartine without stepping inside. I dare you. Easily, in my estimation, the best bakery in the Bay Area, the smell of their freshly baked delicious treats will seduce you. It’s like a little corner shop of sirens. Luscious, flaky, fruit-filled, chocolate-dipped, crunchy, nutty, tender-baked heaven.
So you had better believe that when I found out they were going to have a party to launch their gorgeous new cookbook–Sweet and Savory Pastries, Tarts, Pies, Cakes Croissants, Cookies and Confections by Elisabeth Prueitt and Chad Robertson–I made sure to clear my datebook.
For all you fans out there, tonight, yes tonight, Chronicle Books, Tartine Bakery, and M.A.C. Modern Appealing Clothing will be gettin down and um, tasty.
Thursday November 16th from 6-9pm
M.A.C. Modern Appealing Clothing
387 Grove Street, San Francisco
Tartine treats and beverages will be served.
Category: Bay Area Bites Food + Drink
My life is, in a lot of ways, devoted to food. I've been a baker, a cook, a bartender, a waiter, a restaurant host, a restaurant critic, a food writer, a caterer, a food stylist, a prop stylist, a hand model, a food photographer, and an editor (all with varying degrees of success). I currently make my living as a cookbook editor and a writer.
I'm addicted to cookbooks. I even have a (small) room nearly devoted to them. Well that and my baking table. I love British chefs. They are so where it's at. And they make gorgeous cookbooks. I love Fergus Henderson, Nigel Slater, Jamie Oliver, and Anthony Bourdain (even though he's not a Brit). I cannot wait to eat at Kitchin in Edinburgh. Someday I'd love to meet Ferran Adria.
I'm incredibly opinionated about food, and probably a wee bit arrogant (about food that is). I am a huge believer in local, seasonal, sustainable, organic food and a big supporter of small farms and artisan producers. I love farmers' markets, and not just the one at the Ferry Building. I feel very lucky to be able to live in San Francisco, and have access to such an incredible array of artisan foodstuffs, produce, meats and seafoods.
I like culinary adventures and I'll try (just about) anything once. Some of my more memorable food adventures: digging a deep BBQ pit and burying a whole pig; roasting a whole pig on a spit; making a paella for 150 people over an open fire on the hottest day of the summer, but really enjoying the frozen margaritas that were handed to me; clam digging on Puget Sound; the Pig Dinner at Manresa; curing my own charcuterie; making beer that was actually quite good; and slinging spirits at St. George. (I'm finally starting to learn more about wine and spirits, in particular, Italian wine and Scotch whisky, two new loves in my life.)