We are all excited to see the new and third book from the celebrated bakery and cafe in San Francisco. Tonight Chris will teach us the ground breaking methods outlined between the pages. The new book promises to titillate our grainy sensibility with the knowledge Chad Robertson has gathered to impart to us about ancient & heirloom grains. This book has been described to us as "revolutionary & timely".
Cost: $115, includes a copy of Tartine Book No. 3, a light supper and plenty of grainy bread.