Two sweet desserts from the San Francisco cafe.
The third in a series of classic, collectible cookbooks from Tartine Bakery Cafe, Tartine Book No. 3 (2013 Chronicle Books) is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson’s search for ancient flavours in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favourites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. Here, try two sweet recipes from Robertson’s latest book.
