Baking with whole grains

An interview with baker and author Chad Robertson, co-owner of Tartine Bakery in San Francisco about his new cookbook, Tartine Book No. 3 (Chronicle Books, 2013). The book focuses on whole grains, and Robertson shares two pastry recipes from the book: Salted Chocolate-Rye Cookies and Cherry Galettes.

PHOTO: Chronicle Books; Cherry Galettes from Tartine Book No. 3 by Chad Robertson.
Laura Brehaut/Postmedia News
Originally published on September 4, 2014; canada.com
Whole grains bring distinct flavours, textures and nutrition to baked goods. Baker and author Chad Robertson, co-owner of Tartine Bakery in San Francisco, first inspired home bakers with Tartine (Chronicle Books, 2006), which he co-wrote with Elisabeth Prueitt – his business partner and wife – and then Tartine Bread (Chronicle Books, 2010). In Tartine Book No. 3 (Chronicle Books, 2013), Robertson shares discoveries made during a two-year period devoted to baking with whole grains.
PUBLISHED IN PRINT:
Calgary Herald: September 13, 2014; page F23
The Windsor Star: September 10, 2014; page C4 
The Province (Vancouver): September 8, 2014; page B4

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