Speaking of Tartine… At a talk at City Arts & Lectures last night, Tartine baker-owner Chad Robertson revealed that his wife, pastry chef Elisabeth Prueitt, is gluten-intolerant. It turns out that part of his recent research Mission in Northern and Central Europe was discovering breads that are made with some forgotten grains like ancient ryes. “Instead of completely forgetting about wheat, we can bring back old varieties,” says Robertson, because, as it happens, some of these old varieties don’t make his wife sick. As Mission Local notes, Robertson hopes to help inspire a “cottage-industry of heritage grain growers and millers” in California. Look for some new breads made from heritage grains to appear as Robertson launches a new bakery and sandwich operation next door to Bar Tartine in the coming months.
Tartine’s Baker Has a Gluten-Intolerant Wife [Mission Local]
Earlier: New Bar Tartine Chef Nick Balla Sends Us Some Picture Postcards From Europe [Grub Street]
