Magazine

Photos: Chad Robertson

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    MAN OF THE FLOUR

    “I’m trying to be a catalyst for the process,” says Robertson, here at the Bar Tartine oven. “I’m trying to steer it, not manhandle it.”

    Sittings Editor: Kathryn Neale

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    FEAST YOUR EYES

    A Tartine selection of house-made bread, sausage, and cheese; the bakery produces several types of country loaves, baguettes, and Scandinavian-style rye and crispbreads.

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    HOME BY THE GRAINS

    One key to Tartine’s taste is Robertson’s use of ingredients like the heritage wheats grown at Front Porch Farm, which sits along the Russian River.

    In this story: grooming, Joshua Conover; food styling, Jen Straus.