Here's a look at the layout of the new phenomenon,
Tartine Manufactory.
Today, it's impossible to imagine Tartine Bakery — and the 5,000 - square - foot
Tartine Manufactory that opened last summer five blocks away — without an hour - plus line.
Already you can say the same for the new
Tartine Manufactory, a cathedral - like, 5,000 - square - foot restaurant / coffee bar / bakery / ice cream shop in the Heath Ceramics factory nearby.
And we can't wait for
Tartine Manufactory, an all - day bakery / restaurant / ice cream shop from Tartine Bakery, opening in the Heath Ceramics building (call it the SF dream team).
-- Elisabeth Prueitt, co-founder of
Tartine Manufactory and author of Tartine All Day «Modern, creative, appealing, and, most importantly, fun — this is Ottolenghi at the top of his game.»
Not exact matches
Recently, she spent the bulk of January hanging out with the
Tartine team at the
Manufactory, where she collaborated with Robertson and Chris Bianco on all things pizza dough, in advance of the duo's mega-concept opening in Los Angeles.
With her latest ventures,
Manufactory and
Tartine All Day, Prueitt champions a fearless, uncompromising embrace of bold and functional ingredients like water buffalo milk, teff, and turmeric.