Tartine Bakery opened a long-awaited shop at the Graduate Berkeley Hotel Monday morning, seeing a line extending outside the door.
The owners of Tartine, Chad Roberston and Elisabeth Pruiett, chose to open a shop in Berkeley because of the founders’ history here. According to Tartine vice president of operations Scott Boggs, Robertson and Pruiett started selling bread in the East Bay before they opened Tartine Bakery in San Francisco. The Graduate Hotel became Tartine’s home in the East Bay due to its connection to Henry’s, a restaurant in the lobby of the hotel. Chris Kronner, a Tartine chef, also worked at Henry’s.
“There’s a long connection with Berkeley and the East Bay, and we were very excited to have the opportunity to come over here,” Boggs said.
Tartine Bakery is famous for their bread and pastries. According to Boggs, Tartine is unique because they assemble and bake their pastries from scratch in-house.
The Berkeley shop’s bread is baked at the manufactory in San Francisco and is delivered to the shop every morning and, according to Boggs, is still hot when it arrives.
“The thing that sets us apart is that all of our locations bake every day,” Boggs said. “Our bread is delivered every morning from the manufactory in San Francisco … you’re getting the freshest bread you possibly could.”
Berkeley resident Joe King bought a savory cheese scone and the chocolate rye tea cake. King said the scone was “great.”
Boggs added that incorporating local ingredients into their pastries is important to Tartine’s values.
“We have a huge push for sustainability, whether it’s with our grains that are being grown, or the mills that are milling the flour, or the farms that we’re using for produce,” Boggs said. “We have a tight connection to everyone, and we have very great connections and relationships with the people we’re buying our ingredients from.”
Being a little over 1,000 square feet, the shop itself is standing room only and can comfortably fit about nine people. Boggs said that the small size of the shop has helped the employees become a tight-knit family.
Tartine experienced a successful day — according to Boggs, by 10:45 a.m. Tartine had already served around 400 customers.
“We have such a great mix of different people,” Boggs said. “We have all the Berkeley students coming in. We have people from the hotel who are coming down in the morning, and we have locals who are just excited to not have to drive across the bridge to get a loaf of bread and pastries.”
Tartine is open from 7 a.m. to 3 p.m. daily. They offer a 10 percent discount to customers with a valid UC Berkeley ID.