Elisabeth Prueitt

Elisabeth Prueitt

San Francisco

About Elisabeth Prueitt

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.

My Venues


  • 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

Where I Go Out

Behind the Scenes

More culinary delights from
"More culinary delights from Santa Cruz Beach Boardwalk TODAY: SHRIMP BOIL 🦐"
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Or as
"DUTCH BABY DEEP DIVE 🍋 Or as it’s known in my family, David Eyre’s Pancake from the 1966 Craig Claiborne recipe in the NYTimes. Here’s the dive: I haven’t made the regular wheat flour version in a few years, so I went to the internet to verify what my memory was telling me - basically a 1 : 1 : 1 ratio of egg:flour:milk, or as I usually remember it, 1 egg:1/4C flour:1/4C milk. Checking on @food52 , which had an article on the original entitled “David Eyre’s Pancake:1966”, they changed the proportion of ingredients from the original to slightly less flour. Checking over at @nytfood , it looks like in 1983 Florence Fabricant updated the recipe to a bit more egg - 3eggs:1/2C flour:1/2C milk where it has stayed that way, garnering 5 stars and almost 2,500 reviews. Curious to check one more recipe, I looked at Alton Brown’s site, where he apparently had an earlier, unpopular version which he updated; the update is the original Claiborne ratio. Finally, after an image search, I found the original article as I’d remembered it in all its illustrated glory- and more importantly - the ratio as I’d remembered it! 1 : 1 : 1. A NOTE ON MIXING: modern versions of the recipe tend towards the blender method of mixing. I think this stems from two things: fear of lumps, and not understanding the science of mixing dry ingredients into liquids. When pastry cooks mix dry into wet - or in this instance flour into eggs and milk - FIRST whisk eggs, SECOND whisk in flour til smooth, THIRD whisk in milk. You will have a perfectly smooth, non-overmixed batter. #dutchbaby #davideyrespancake #pancakes #originalrecipe"
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💚💚💚💚💚Lime pies with coconut
"💚💚💚💚💚Lime pies with coconut whipped cream, mini-size. I crave any kind of lime pie - key or little Mexican limes are best - but this is just organic limes from the grocery. Made extra deep in muffin tins. Here’s how-to: CRUST Mix 11 graham crackers processed to crumbs with 5T melted butter, pinch salt, 2T sugar. Press into standard size muffin cups using your fingertips, creating an even rim around top. Should perfectly fill 7. Bake 325°f for 8 minutes. FILLING 4 yolks whisked well with 4 tsp grated lime zest. Whisk in 3/4 c (6oz) fresh lime juice and 1 can sweetened condensed milk and a large pinch of salt. Fill cups (not necessary to cool them first). Bake 325°f for 15 -20 minutes. Filling should have slight jiggle. Cool, chill. TOPPING (Measuring method slightly wonky, but this is how I did it) 3T room-temp coconut cream (the thick part of full-fat canned coconut milk) in a 1-cup measure. Fill remainder with cream. Whip this with 2T sugar and 1/2 tsp vanilla. Enough to top the 7 tarts. GETTING TARTS OUT OF MUFFIN TINS: the butter will cause the crusts to stick to the tins. Quickly pass the tins over a flame on your range, rotating so that all sides are slightly warmed. Run a thin knife blade around the edges and ease them out of their cups. They should pop right out (it’s a knack but an easy one) 💚💚💚💚💚"
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At My Venues