The latest venture for Todd Selby has him photographing for the NYTimes T Magazine. His first feature is on Tartine Bakery in San Francisco, owned and run by Chad Robertson and Elizabeth Prueitt. Roberston has built a reputation as the best bread maker in all of the US, having apprenticed with several bakeries in France. He published a book in the fall, Tartine Bread, which I can't wait to get my hands on. I'm really hoping that the recipe for that fig and fromage blanc pizza will be in it...
Interview with Chad Robertson
