The winter season has been a busy one for San Francisco bakery Tartine. The bakery recently opened a food hall along with Mexican eatery Cala and Thai restaurant Kin Khao inside of San Francisco International Airport. The next step in the brand’s expansion comes with the opening of its new Manufactory in Los Angeles.
The nearly 40,000-square-foot complex features restaurants and retail spaces, including a 7,000-square-foot bakery. The ambitious project from Tartine’s Elisabeth Prueitt and Chad Robertson, along with Chris Bianco of Pizzeria Bianco, debuted the evening of Jan. 29.
Among the establishments that take up space in the Manufactory is the bakery. It will supply breads and pastries to the restaurants on site as well as restaurants and cafes across the country.
Another key feature of the Manufactory is Tartine Bianco. This fusion of the Tartine and Pizzeria Bianco concepts will first roll out dinner, followed soon by breakfast and lunch. It will offer flatbreads, salads and a variety of hot dishes.
Other establishments inside the Manufactory include:
- Market Bar: a communal dining space
- The Market: a place to order salads, sandwiches and soups, charcuterie and cheese, drinks, and more to go
- Walk-up window: a place where customers can get a quick coffee and pastry
- Alameda Supper Club: a formal dining room, bar, and patio that will have a menu that leans Italian with fresh pasta
- Prep kitchen: an 8,500-square-foot space that will be a research and development area for future dishes, as well as a place for fermentation of produce
Prueitt, Robertson, and Bianco are excited to welcome guests to their new project and are happy to be doing it in Los Angeles. “This city is inspiring us,” Robertson told the Los Angeles Times. “That’s why we’re here.”
The food hall at San Francisco International, first announced in 2017, is being piloted by Prueitt and Robertson, Gabriela Cámara of Mexican eatery Cala, and Pim Techamuanvivit of Thai restaurant Kin Khao. The 3,000-plus square-foot Manufactory Food Hall serves travelers at the airport’s International Terminal. Among the options for diners are three fast-casual dining experiences (Tartine, Cala, and Kin Khao), grab-and-go stations, a full-service bar, coffee, and a retail component for Bay Area products. Tartine offers a to-go pastry counter with baked goods such as bread, morning buns, and seasonal tarts. The seasonal menu includes warm sandwiches, fresh salads and soups.
From the beginning, Tartine has been driven by what the bakery’s owners did not know and what they wanted to find out. Using a wood fired brick oven, Robertson baked bread and Prueitt created rustic, elegant pastries, using many of the techniques they had learned abroad. “And while we’ve grown, we remain dedicated to the refinement of less as the very best kind of more.”