Exclusive: Chad Robertson Talks About His New Brooklyn Bakery
6/5/202615 min
A new Chad Robertson venture is always a big deal, and we have all the details.
In May, Jessica talked to the Tartine co-founder for our episode all about his bread and the enormous influence it has had on baking around the world. During that conversation, Chad talked at length about his forthcoming bakery and cafe in Brooklyn, Altbau. But those details weren’t quite ready for prime time when the episode came out. So we held that part of the conversation back — until now. Listen as Chad gives us all the delicious details about Altbau, including the story behind it, and a preview of what to expect.
This is a bonus episode of Things Bakers Know. We’re still on a between-season break, and will be back with more episodes in the fall. Until then, follow the recipe!
Recipes and other links from this episode:
Listen to our full episode about Tartine, featuring Chad Robertson
Follow Chad Robertson and his work on Instagram
Inspired to bake? Order a sourdough starter or make your own
This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.
Clips
Transcript preview
First 90 secondsDavid Tamarkin· Host0:01
This episode is brought to you by King Arthur Bread Flour. So many of our bread recipes and pizza recipes call for bread flour, and here's why. With a higher protein content than all-purpose flour, bread flour gives you strong, stretchy, elastic doughs that proof and bake gorgeously. Find bread flour on our website or grocery store shelves. Just look for the blue flour bag. [upbeat music] From King Arthur Baking Company, this is Things Bakers Know. I'm David Tamarkin, King Arthur's editorial director.
Jessica Battilana· Host0:33
And I'm Jessica Battaglini, staff editor at King Arthur Baking. And today, we're doing something we have never done before. We're popping into your feed with a very special bonus episode.
David Tamarkin· Host0:43
[upbeat music] [bell dings] Ding-dong.
Jessica Battilana· Host0:48
Ding-dong.
David Tamarkin· Host0:48
We're here.
Jessica Battilana· Host0:49
Wake up. Here we are. [laughs] When our friend Chad Robertson, star baker of, uh, Tartine Bakery, joined our sourdough episode in May, he also gave us some insider information- Mm-hmm ... about a new project that he is opening in New York City. And when that episode aired, we weren't at liberty to share all the details of that project, but we are now. So we are sharing that segment of the interview with you here today.
David Tamarkin· Host1:18
Yeah. This is the most exciting bakery news of the year by far. I mean- I think so ... I ... It's exciting for me 'cause, you know, it's just down the street in Brooklyn for me.