A Texas native, Chad Robertson always knew he wanted to devote himself to a profession that involved the craftsmanship of his hands. Robertson enrolled at the Culinary Institute of America (CIA) in Hyde Park, New York but quickly became entranced by the art of bread baking. Robertson's first apprenticeship was at Berkshire Mountain Bakery under the guidance of Richard Bourdon. There, Robertson worked 12 hour shifts where he would pull 3,000 loaves a day. From there, he - and wife, Elisabeth Prueitt - journeyed to France and the French Alps to continue learning the intricacies of working with wood fired ovens and naturally leavened, long fermented breads. Upon their return, they became involved with Dave Miller in Chico, CA where they continued to hone their skills and understanding, this time with a larger focus on whole grains. Soon after, Robertson and Prueitt moved to Pt. Reyes, CA where they built a modest bakeshop called Bay Village Bakery. It was here that Robertson baked for 18 hours straight with the intent to perfect his technique by focusing on "three ingredients and a world of possibility." After five years in the country, the hum of city life beckoned. In 2002, the couple opened Tartine Bakery, which almost instantaneously became a San Francisco institution. In 2005, the couple opened Bar Tartine, a restaurant that continuously redefines itself and draws inspiration from all corners of the globe. In 2006, Robertson and Prueitt published the Tartine Cookbook (Chronicle Books), in 2010 Robertson published Tartine Bread (Chronicle Books), and in fall of 2013 Robertson published his third book, Tartine Book No. 3 (Chronicle Books). He is the recipient, with his wife, of the 2008 James Beard Foundation Award for Outstanding Pastry Chef and has been featured in a variety of premier media outlets, including Bon Appetit, Elle, Vogue, Food Arts, Food & Wine, Saveur, and The New York Times.
Chad Robertson is considered one of the leaders in naturally leavened bread baking.