Chad Robertson

The Making

Formal culinary training at the Culinary Institute of America gave Robertson a technical base before bread became the main discipline. In 1990, apprenticeship at Berkshire Mountain Bakery put the work into a production setting, with bread-making as the central practice rather than a station skill. That line of training led to the co-founding of the bakery in 2002, where the bread work developed in public through steady bakery service.

The Work Today

Current production at the bakery continues to place Robertson in the co-founder role, with bread-making treated as both measured work and sensory work. He also serves as the Executive Chef and Owner of The Manufactory, Bakery Hannam, and Coffee+Toast Bar. His own description of the trade balance is direct: “I think there's a balance between the Art and Science of making a loaf it can sound very technical but it's also just very intuitive.”

Career - Co-founder — Tartine Bakery, San Francisco (2002–present) - Apprentice — Berkshire Mountain Bakery (from 1990) Education: Culinary Institute of America

Signature

Signature breads include Basic Country Bread and Country Bread.

The Record

Recognition for this bread work includes a James Beard Award. The main contribution sits in sourdough practice: process discipline, repeatable weight-based formulas, and the idea of bread not as a side item but as a “component of a meal like a building block ingredient.” That framing has carried into how bakers and chefs discuss bread inside service, menu structure, and production planning.

FAQ What is Chad Robertson's present role? Chad Robertson is co-founder and baker of Tartine Bakery. Where did Chad Robertson train or study? Chad Robertson trained at Culinary Institute of America. What is Chad Robertson known for? Sourdough bread.