Elisabeth Prueitt at Tartine Manufactory

Bio

Pastry chef Elisabeth Prueitt was trained at the Culinary Institute of America in New York. In 2002 she moved to San Francisco and co-founded Tartine Bakery and later Tartine Manufactory. She was named Pastry Chef of the Year in San Francisco Magazine. Tartine Bakery is continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. She was nominated for James Beard Award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008. She is also the co-author of two cookbooks.

Accolades

  • Best Pastry Chef
    James Beard Foundation
  • Pastry Chef of the Year
    San Francisco magazine
  • Bib Gourmand (Bar Tartine)
    Michelin Guide
  • Top 10 Best Bread Bakeries in America
    Bon Appétit
  • Co-author
    Tartine Bakery
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Elisabeth Prueitt reviews  at post.venue.name
"In Situ fried chicken along with a little forest 🌳 @insitu_sfmoma"
instagram icon
Chef Elisabeth Prueitt reviews  at post.venue.name
"🦀 Monsieur le soft shell, je t'aime (je vous aimez? I feel like I'm on personal terms, so) @thejohndory 🦀"
instagram icon
Chef Elisabeth Prueitt reviews  at post.venue.name
"🍋::::: Because I suffer from recipe-writing amnesia in which I often have no memory of what recipe is in my book or how toothsome it is, here's a new one for you AND me from my new book. Our @tartinemanufactory pastry kitchen had one of these Lemon Poppyseed cakelets out to try and when I complemented Megan on it she said LIZ IT'S YOUR RECIPE . . Lemon Poppyseed Cake Beat to a ribbon 4 large eggs, 130g sugar, 1/2 tsp salt. Set aside. Mix 1 Tbs coconut flour + 1/4 C water. Add to: 110g very soft butter, 2 Tbs olive oil. Add zest of 1 lemon, 3 Tbs lemon juice, 1/4 tsp vanilla Mix 360g Almond flour, 25g poppyseeds, 35g brown rice flour, 1 tsp baking powder. Fold dry ingredients into egg mixture alternating with butter mixture in 3 parts. Bake 350°f/180°c (30-45 minutes, depending on cake pan). To glaze, mix confectioners sugar with lemon juice until just pourable, drizzle while still warm."
instagram icon

From My Menu

Chef Thomas McNaughton reviews Pastrami sandwich at Tartine Bakery
$$ | Breakfast/Brunch, | Bakery
Mission
1 Review
"The size of the hot-pressed sandwiches here make for almost two full meals. Not to mention that it has enough mustard on it to clear afflicted nasals from any common cold."
Chef Ryan Farr reviews Olive loaf at Tartine Bakery
$$ | Breakfast/Brunch, | Bakery
Mission
1 Review
"Straight from the oven, this amazing loaf has a beautiful crunchy crust that is perfectly thin and shatters so delicately to expose the moist, almost custard-like interior, with an aroma blast of lemon, Herbes de Provence, and olive. I can never resist, so I always buy two, because only one will make it home."