Tartine Bread Cookbook

Once upon a time in San Francisco, TARTINE was a mom-and-pop bakery in the Mission with a line around the block. Liz Prueitt ran the bustling pastry department (where I started), while partner Chad Robertson made bread alone in the back room. In exchange for surf lessons, Chad took me under his wing and I eventually became his right-hand man. We built the bread book together from an idea, and early on Chad had the sense that his seasoned apprentice would bring a visual perspective to his bread that no other photographer could. This labor of love launched my career, is currently in its 20th printing in six languages, and is partially responsible for every macho crumb shot on Instagram.