Environment: PROD

Liz Prueitt

Owner / Chef, Tartine

Elisabeth (Liz) Prueitt is co-founder and pastry chef of the iconic Tartine Bakery in San Francisco. After graduating from the Culinary Institute of America (CIA) in Hyde Park, NY, she traveled with her husband and partner, Chad Robertson, to France where she worked in esteemed bakeries in Provence and Savoie. For a year, the couple fully immersed themselves in classical French technique, a style and aesthetic that would come to define their future endeavors. They returned to the States in 1995, and together opened a modest bakeshop called Bay Village Bakery in Point Reyes Station. While Robertson baked breads, Prueitt created a menu of increasingly popular pastries that they sold at local farmers markets. Their reputation spread, impressing important food figures such as Alice Waters, who became an active supporter. 

After five years in Point Reyes Station, the couple stumbled on an available storefront on a corner in San Francisco’s Mission District, and in 2002, opened Tartine Bakery. The Bakery became a San Francisco institution almost overnight. In August 2016, Robertson and Prueitt opened Tartine Manufactory, located in the Heath Ceramics space in San Francisco’s Mission District. It is an open production space and creative fulcrum for dining, recipe development, and culinary collaborations. 

2018 is proving to be a busy year of expansion for Robertson and Tartine. In 2018, Tartine opened its first overseas flagship in Korea in the trendy Hannam Dong area in the center of Seoul. The response was overwhelmingly popular and in April 2018, a second location in Seoul opened in the RYSE Hotel. In early 2019, Prueitt and Robertson will bring their beloved Tartine Manufactory to Los Angeles at the Row DTLA and partner with acclaimed chef and pizzaiolo, Chris Bianco of Phoenix’s iconic Pizzeria Bianco. Additionally, Robertson and Prueitt announced they will open the Manufactory Food Hall in the San Francisco Airport’s International Terminal in January 2019 with like-minded chefs Gabriela Cámara of Cala, and Pim Techamuanvivit of Kin Khao. 

Prueitt is also the author of several popular cookbooks. 2006 saw the publication of the Tartine cookbook, written by Prueitt and Robertson, it features recipes from the bakery, and won a James Beard Foundation Award for photography. In Spring 2017, Prueitt came out with Tartine All Day: Modern Recipes for the Home Cook, which chronicles her style of cooking from morning to night. 

Prueitt was named Pastry Chef of the Year in 2002 by San Francisco magazine and in 2008 the couple jointly won the prestigious James Beard Foundation Award for Outstanding Pastry Chefs. 

In 2012, Prueitt co-founded the Conductive Education Center of San Francisco (CECSF), a non-profit school for children with motor challenges. Prueitt and Robertson’s daughter Archer, who has motor delays due to cerebral palsy, has been helped significantly by her work with this program, inspiring Prueitt to bring this innovative approach within reach of Bay Area families.