{"id":253139,"date":"2026-06-03T02:26:15","date_gmt":"2026-06-03T02:26:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ny\/253139\/"},"modified":"2026-06-03T02:26:15","modified_gmt":"2026-06-03T02:26:15","slug":"its-looking-like-one-of-the-most-famous-bakers-in-america-is-finally-opening-an-nyc-spot","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ny\/253139\/","title":{"rendered":"It\u2019s Looking Like One of the Most Famous Bakers in America Is Finally Opening an NYC Spot"},"content":{"rendered":"

Chad Robertson, the James Beard Award-winning baker behind San Francisco\u2019s Tartine<\/a>, is apparently opening a New York bakery in Williamsburg \u2014 \u201cunlike anything currently operating in New York\u201d \u2014 according to documents<\/a> posted earlier this week from a crowd-sourced loan platform geared toward food producers.<\/p>\n

It sounds like the bakery won\u2019t be a Tartine, but the name hasn\u2019t been announced yet. It will occupy a 7,500-square-foot former warehouse<\/a> at 184 North Eighth Street, between Driggs and Bedford avenues. The project will also include an on-site small-batch mill producing flour made from 50 percent East Coast grains, with additional supply from Cairnspring Mills<\/a> in the Pacific Northwest. No word yet on how far along the project is. Eater has reached out to Robertson to learn more.<\/p>\n

Robertson\u2019s project joins a collection of new bakeries \u2014 arguably ones that his work helped fuel \u2014 such as Radio Bakery<\/a> and its expanding locations, along with the mill and bakery, Brooklyn Granary<\/a>.<\/p>\n

The Brooklyn space sounds like it shares similarities with Tartine Manufactory<\/a>, which includes a bakery, restaurant, bar, and coffee shop. The one in Brooklyn will feature daytime operations centered on baking, coffee, and retail, while the upper floor will host classes, events, and evening service, whether that\u2019s dinner or a bar isn\u2019t articulated in the documents. The bakery will also prioritize waste reduction and composting, as well as pursue \u201cplastic-neutral and carbon-neutral practices\u201d across operations.<\/p>\n

Robertson\u2019s path to Williamsburg has been a long one. He and pastry chef Elisabeth Prueitt (his former wife and business partner) opened the original Tartine<\/a> in San Francisco\u2019s Mission District in 2002, building it into one of the most celebrated and influential bakeries in the country. Their collaboration produced the foundational cookbook, Tartine, in 2006, which was as much a pastry book as a bread book; Robertson later authored Tartine Bread in 2010, which became a defining text for a generation of home and professional bakers worldwide. The two won the James Beard Award for Outstanding Pastry Chefs in 2008. They divorced in 2020. Over the years, Tartine has expanded to multiple locations<\/a> in the Bay Area, Los Angeles, and Seoul. Private equity firm CIM Group<\/a> helped Robertson and Prueitt expand<\/a> to five locations in LA.<\/p>\n

Tartine has not been without controversy. In 2020, workers voted to unionize under the International Longshore and Warehouse Union Local 6 \u2014 and by 2022<\/a>, Eater SF reported that contract negotiations had stalled over two key issues: workers\u2019 desire for guaranteed wage increases versus the company\u2019s preference for a merit-based model, and a proposal that would, for the first time in the bakery\u2019s history, require workers to contribute to their healthcare costs. Tartine did not respond to requests for comment for that story. The Tartine Union Instagram hasn\u2019t posted <\/a>since 2022.<\/p>\n

As far as how the bakery will move forward with staff, documents for the Williamsburg bakery state a goal of creating \u201ca supportive and inclusive workplace by offering fair wages starting above New York City\u2019s minimum wage, providing opportunities for career growth, and engaging meaningfully with the local community through education and community events.\u201d<\/p>\n

Robertson had long eyed New York \u2014 Eater reported in 2015 that Tartine was planning a Brooklyn location in connection with a Blue Bottle Coffee merger<\/a>, with a Manhattan outpost to follow in 2017. Neither materialized.<\/p>\n

The Williamsburg project reflects a split from Tartine (with the potential new name) as well as a re-upping of Robertson\u2019s commitment to fresh-milled flour and sustainable practices. The equipment, including the on-site mill, will be funded through the crowd-sourced loan<\/a>; according to the site, the bakery has raised over $400,000 toward its $650,000 goal. The broader buildout is being funded through owner equity, according to the documents. The building was purchased in April<\/a> for just over $3 million.<\/p>\n