Chef
Elisabeth Prueitt
- Discipline
- Chef
- Based in
- San Francisco, California, United States
i. Biography
Pastry work at Tartine Bakery in San Francisco has given Elisabeth Prueitt a platform for a career built on discipline rather than theater. The line from The Culinary Institute of America to Monterachet, then to baking in France, and on to Tartine, shows a straightforward progression through serious kitchens and bakeries. Her gluten-free practice, which became central after a 1987 diagnosis, is part of the same craft logic: adapt the method, keep the standard, and make the result hold up at the counter.
Coming Up
Training at Culinary Institute of America set the base for Elisabeth Prueitt’s work in pastry, and Montrachet in New York City gave it pressure and pace through her time there as intern and line cook. In 1994–1994, she worked in baking at Various bakeries in France, extending her range in the mechanics of dough, crumb, and crust. Back in California, she became co-founder / operator at Wood-Fire Baking in Point Reyes and co-founder / operator at Bay Village Breads in Mill Valley, where the work was defined by repetition, timing, and the daily demands of production. Today, Elisabeth is co-founder / owner of Tartine (since 2002), co-founder / owner of Bar Tartine, co-founder / owner of Tartine Sandwich (since 2011), and co-founder of Conductive Learning Center of San Francisco (since 2011). Those roles place her across bakery, restaurant, and community work without changing the core expectation: precision, consistency, and food that meets the standard the room requires.
Where They Are Now
Gluten-free baking is one of her specialties, and in Elisabeth Prueitt’s case it comes from direct experience rather than category-setting. “I was diagnosed with gluten intolerance in 1987 by a chiropractor in San Francisco.” That diagnosis fixed the problem in practical terms and gave her a working knowledge of what gluten absence asks of a baker. Over time, the constraint became its own technical field. “After years of being gluten free myself, I’m now practiced in the art of making it not only doable but delicious.” The statement is plain about the work: a limitation can still produce something people want to eat.
Signature
Elisabeth Prueitt is known for gluten-free baking.
In Their Words “After years of being gluten free myself, I’m now practiced in the art of making it not only doable but delicious.”
Honors
Elisabeth's honors include James Beard Award Best Pastry Chef.
Profile updated July 2026
FAQ
Asked of Elisabeth
What is Elisabeth Prueitt's current role?
As of 2026, Elisabeth Prueitt is Pastry Chef.
Where did Elisabeth Prueitt train or study?
Elisabeth Prueitt trained at Culinary Institute of America.
What recognition has Elisabeth Prueitt received?
James Beard Award Best Pastry Chef.
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