Tartine Bakery, an OG in San Francisco's line-standing trend, will have many more wait-worthy treats at a new spinoff in the Heath Ceramics building to be called The Manufactory. As Chad Robinson tells 7x7, it's also big news for the 12-year-old Mission bakery operation, which will temporarily shut down at some point after the new opening (date still TBA) for renovations like the addition of a a savory kitchen, a "chocolate room," and an expanded seating area with dinner service including wine.
As SFist explained in April, Heath, the artisanal mug manufacturer (okay, they make lots of other beautiful things) has been looking to add an on-site dining partner for some time to complement its existing Blue Bottle outpost.
Plans for The Manufactory's all-day operation include pizza made with special long-fermented dough and a wood-burning oven, in addition to baked delights from a Heuft oven specifically designed for Tartine. Robinson also spoke of R&D space and on-site grain-milling. Further, The Manufactory will be a restaurant by night with food by chef Sam Goinsalvos (from NY's Il Buco Alimentari) and wines from Tartine teammate and former Bar Tartine manager Vinny Eng. Also get ready for Elizabeth Prueitt's housemade ice cream and a pickling operation which will benefit the entire Tartine empire. Bar Tartine chefs Nick Balla and Cortney Burns will also be doing their own fermentation experiments and special events at The Manufactory.
It's more exciting news on the home front as Tartine plans their expansion to Tokyo, and, likely some other rumored plans for cities like London and New York.