CULINARY ARTISANS

The baker

Pastry chef Elizabeth Prueitt and her husband, renowned baker Chad Robertson, have taken the art of baking and turned it into a lifestyle. In their first shop, Bay Village Bakery located in rural Point Reyes Station, Prueitt and Robertson used a wood fired brick oven to produce rustic bread and elegant pastries. They relocated to San Francisco and opened Tartine Bakery on a busy Guerrero Street corner in the Mission district in 2002, offering an even more extensive and impressive menu of tantalizing breakfast pastries, savory quiches, pressed sandwiches, and desserts. Roberts and Prueitt insist on using ingredients from local purveyors in nearly every recipe, which is perhaps why their breads and pastries- made using standard techniques- taste that much better. In his book Tartine Bread, Chad Robert- son shares his very meticulous recipe for his slow fermented yeast bread made in the classic french style. Standing behind a process that took almost two decades and several years of apprenticeship to master, Robertson’s craft evokes true artisanal spirit.
600 Guerrero Street, San Francisco, CA 94110 | 415.487.2600 | tartinebakery.com

 

The butcher

One of the most well-respected charcuteries in Northern California, Fatted Calf Charcuterie, offers a wide variety of pork products and specializes in prepared meats, sausages and pâtés in their San Francisco and Napa locations. Owners Taylor Boetticher and Toponia Miller opened their Napa location in 2008 and it quickly became the favorite shop of those looking for the highest quality meat products. Boetticher’s thorough understanding and passion has helped him to cultivate a menu of products such as savory pork and greens sausage, wild mushroom terrine, duck confit, Umbrian salame, and his own version of a dry-rubbed, brown sugar bacon. And for those looking to expand their knowledge of butchery techniques, classes and demonstrations are offered throughout the year. This artisanal charcuterie is dedicated to the utilization of old-world methods and the creation of small batch products using the best available ingredients, organic and hormone free meats, and superior seasonings and salt.

644 C First Street, Napa, CA 94559 | 707.256.3684 • 320 Fell Street, San Francisco, CA 94102 | 415.400.5614 | fattedcalf.com

 

The chocolatier

Embodying a true ‘chocolate atelier,’ the inconspicuous chocolate shop and kitchen La Forêt produces confections of exceptional quality. No stranger to the art of culinary excellence, former French Laundry pastry chef de partie Wendy Sherwood established La Forêt after realizing her passion for the art of chocolate making. Offering an extremely sought after allocation program, Sherwood creates a seasonal selection of handcrafted truffles using decorative techniques and inventive flavors. The unexpected combination of dark chocolate, stout beer, and cracked rye in the “Ollebrød” (Rye Bread Pudding) truffle is just one of the many creations members of the allocation program were able to enjoy in the Winter 2012 collection. This boutique concept allows Sherwood to put detail and true design into each of the chocolates she creates every season. Visitors of the Napa shop will be equally as delighted by the array of items available for purchase. Not to be missed are the almond turtles, the dark chocolate honeycomb, the salted butter caramel squares, and the pecan pretzel toffee cups.

3261 Browns Valley Road, Napa, California 94558 | 707.255.1787 | laforetchocolate.com

By Natalie Way