Chad Robertson, the James Beard Award-winning baker behind San Francisco’s Tartine, is apparently opening a New York bakery in Williamsburg — “unlike anything currently operating in New York” — according to documents posted earlier this week from a crowd-sourced loan platform geared toward food producers.
It sounds like the bakery won’t be a Tartine, but the name hasn’t been announced yet. It will occupy a 7,500-square-foot former warehouse at 184 North Eighth Street, between Driggs and Bedford avenues. The project will also include an on-site small-batch mill producing flour made from 50 percent East Coast grains, with additional supply from Cairnspring Mills in the Pacific Northwest. No word yet on how far along the project is. Eater has reached out to Robertson to learn more.
Robertson’s project joins a collection of new bakeries — arguably ones that his work helped fuel — such as Radio Bakery and its expanding locations, along with the mill and bakery, Brooklyn Granary…