Elisabeth Prueitt and Chad Robertson’s Tartine Bakery will open its sixth Los Angeles location early next year at The Wilson development on Lincoln Boulevard.
While the area is technically considered Santa Monica, the incoming outpost is situated a ways south of Santa Monica proper and lands just minutes from the Venice Boardwalk. As such, the team has dubbed this its “Venice area” bakery.
The five other bakeries find themselves in Santa Monica, Sycamore, Silver Lake, West Adams, and Pasadena. The husband and wife duo also have several outposts in San Francisco — where Tartine got its start — and Seoul, South Korea.
Though a well-established entity helmed by industry experts, at its core, Tartine is all about continuous learning.
“Since our founding [in 2002], we’ve been driven by what we didn’t know and what we wanted to find out,” explains its website. “We’ve constantly sought new ways to do the undone in the spirit of always doing it better.”
Using flour that contains much of or all of the original germ, oils, and bran, and working with folks (Cairnspring) who mill with care, Prueitt and Roberston have forged a product that is meticulously constructed from the ground up.
“Tartine and Cairnspring work with farmers like Dave Hedlin from Hedlin Family Farms to ensure that the grain being milled is not only sustainable but traceable…We believe our point of view sets us apart, and we are grateful for the friends who have given us the strength to go further than we could have alone.”
The menu typically consists of an all-day breakfast, breads & spreads, quiche, salads & shareable plates, tartines & sandwiches, coffee, tea, wine, beer, and bubbles. The bakery is open seven days a week, from 8:00 a.m. to 4:00 p.m.
