Elisabeth “Liz” Prueitt is a pastry chef and along with her husband Chad Robertson, the owner of the San Francisco bakery chain Tartine.[1]

She has been described as both a “brilliant pastry chef”[1] and a “pastry prodigy.”[2]

Early life

Elisabeth Prueitt is native of Park Slope,[3] Brooklyn.

Prueitt first studied acting, then photojournalism, then enrolled in the Culinary Institute of America's chef’s training program (not pastry), then interned and line-cooked at Montrachet, in NYC, then returned to the Culinary Institute of America.[3]

Prueitt graduated from The Culinary Institute of America in Hyde Park, New York.[1] Prueitt and Robertson met at the CIA.[2]

Prueitt was enrolled in the Culinary Institute of America's baking and pastry program.[3]

At 20, Robertson, from West Texas,[4] smelled bread from Richard Bourdon's Berkshire Mountain Bakery in Housatonic, Massachusetts, who referred Robertson to Patrick Le Port, of Savoie.[5][6][7][8][9][10][11]

In 1994, Prueitt and Robertson traveled to, and worked through, France, learning from Daniel Collin[12] (in Provence) and Patrick Le Port[13] (in Savoie).[5]

Career

Prueitt and Chad Robertson,[4] ran the Wood-Fire Baking[14][15] in Point Reyes and Bay Village Breads[14] in Mill Valley.[16]

Robertson and Prueitt then opened their first Tartine location in 2002. Bar Tartine, and in 2011, Tartine Sandwich followed.[2]

Personal life

Prueitt went into premature labor, and their daughter was diagnosed with cerebral palsy.[3]

Prueitt was a co-founder of Productive Learning Center of San Francisco. The school for children with motor disabilities is a non profit.[2]

Awards and honors

References

  1. 1 2 3 Rao, Tejal (November 8, 2016). "Behind the Famed Tartine Bakery, a Gluten-Free Talent". The Mew York Times. Retrieved 18 September 2022.
  2. 1 2 3 4 "Baking's Power Couple". The Wall Street Journal. September 4, 2011. Retrieved 18 September 2022.
  3. 1 2 3 4 Duggan, Tara (4 August 2016). "The culinary reawakening of Tartine's Elisabeth Prueitt". San Francisco Chronicle. Retrieved 6 November 2022.
  4. 1 2 "America's Most Influential Bakery Is Only Getting More Influential". Bon Appétit. 6 April 2017. Retrieved 6 November 2022.
  5. 1 2 Labro, Camille (12 February 2016). "Le pan-bagnat de Chad Robertson". Le Monde (in French). Retrieved 6 November 2022.
  6. ↑ "About Us". Berkshire Mountain Bakery. Retrieved 6 November 2022.
  7. ↑ "The Great American Baker: Richard Bourdon". KitchenAid Stories. 23 April 2021. Retrieved 6 November 2022.
  8. ↑ Werther, Maureen (7 July 2016). "Berkshire Mountain Bakery To Open In The Washington Building In Downtown Saratoga". Saratoga Business Journal. Glens Falls, New York: Mannix Marketing, Inc. Retrieved 6 November 2022.
  9. ↑ "Berkshire Mountain Bakery". Berkshire Style. Retrieved 6 November 2022.
  10. ↑ Rosofsky, Meryl; Rush, Alex (18 March 2019). "20 Great American Bread Bakeries". Saveur. Retrieved 6 November 2022.
  11. ↑ Koczwara, Kevin (March 26, 2018). "For decades, Richard Bourdon's been shaping dough — and the way we view bread". Boston Globe. Retrieved 6 November 2022.
  12. ↑ "CUM PANIS - Boulangerie Bio artisanale". orange.fr. Archived from the original on 6 November 2022. Retrieved 6 November 2022.
  13. ↑ "La Boulangerie Savoyarde – Entretien : Dominique Hervé". Satoriz. Retrieved 6 November 2022.
  14. 1 2 Ladd, Mary; Severson, Kim (3 July 2002). "WHAT'S NEW". SFGATE. Retrieved 6 November 2022.
  15. ↑ Hranek, Matthew. "Chad Robertson, Bay Village Wood-Fire Baking, Point Reyes Station, California". art and commerce. Archived from the original on 2022-11-06. Retrieved 6 November 2022.
  16. ↑ Severson, Kim (July 3, 2002), "Openings: New Bread In The Mission", San Francisco Chronicle.
  17. ↑ lL, John (June 9, 2008). "3 top James Beard awards for Bay Area foodies". San Francisco Chronicle. Retrieved 18 September 2022.


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