Flower Crispbreads - Tartine Bakery

Tartine is a small, US-based bakery chain with five locations in the San Francisco Bay Area, three in Los Angeles, and four in Seoul, South Korea. Since opening their first bakery in 2002 in San Francisco's Mission District they've sought to craft good food, warm experiences, and community. In 2007, New York Times food columnist Mark Bittman called Tartine his favorite bakery in the U.S. The following year,  they won James Beard Foundation Awards as the best pastry chefs in America.

In this class, Tartine's Head of Bread, Jen Latham, will teach us how to make Flower Crispbreads from their Tartine Book No. 3:

"Kamut flour produces the lightest golden translucent color of all the crispbreads, so we use it to sandwich different herbs, edible flowers, and shaved vegetables- beets, carrots, nettles, garlic shoots, borage, bronze fennel, clover, and nasturtiums. We were thinking of Michel Bras’ exquisite Gargouillou preparation, along with the epic Sardinian-style crispbread, carta di musica, that chef Jeremy Fox was making at Ubuntu some years ago. This crispbread is a modest salute."

Jen will be baking alongside you in real time, you will be able to ask her questions directly and get feedback on your bread.


🔥 WHAT YOU GET

• Recipes 

• Cooking Video - This is a live event recording, so you will be along for the ride for all the excitement (laughs, technical difficulties, fire alarms and all!) 

🎁 Want to surprise a friend with a cooking video and support a great cause at the same time? Here's how ->

💛  Proceeds go towards IRC & ROAR fighting for the survival of the restaurant industry.