A new Chad Robertson venture is always a big deal, and we have all the details.

In May, Jessica talked to the Tartine co-founder for our episode all about his bread and the enormous influence it has had on baking around the world. During that conversation, Chad talked at length about his forthcoming bakery and cafe in Brooklyn, Altbau. But those details weren’t quite ready for prime time when the episode came out. So we held that part of the conversation back — until now. Listen as Chad gives us all the delicious details about Altbau, including the story behind it, and a preview of what to expect.

This is a bonus episode of Things Bakers Know. We’re still on a between-season break, and will be back with more episodes in the fall. Until then, follow the recipe!

Recipes and other links from this episode:

Listen to our full episode about Tartine, featuring Chad Robertson

Follow Chad Robertson and his work on Instagram

Inspired to bake? Order a sourdough starter or make your own

This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

It’s bagel week on the show, and this time, David is bringing all the opinions.

Together, he and Jessica discuss bagels in New York and beyond, including the burgeoning world of California-style bagels and the different styles that abound. Then, Southern California bagel maker Carlos Perez joins the show to share his perspective on West Coast bagels. Next, Jessica and David dive into your bagel-baking questions, including queries on shaping and boiling, before closing the show with a Jess-opinion about the right (and wrong) way to apply cream cheese and the recipes they’re baking this week.

This episode marks the end of season three, and we’ll be back in the fall with more freshly baked episodes for season four! Until then, follow the recipe.

Recipes and other links from this episode:

Learn to make bagels in our On-Demand class, hosted by instructor Jonathan Frishtick

Learn more about Carlos and Boil & Bake at boilbake.com

Find our Gozney outdoor pizza ovens in our online Shop

Pick up a bag of high-gluten flour

Learn more about how to shape bagels

What David’s baking this week: Small-Batch Chocolate Cupcakes

What Jessica’s baking this week: Swirled Rhubarb Bars

Record your question for our Ask the Bakers segment here!

This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.

Today, we’re dedicating a whole episode to a single loaf of bread. But not just any bread: the loaf from San Francisco’s Tartine bakery, which kicked off a sourdough revolution in the States.

David and Jessica start the show by unpacking just what made Tartine and its bread so influential; together, they dig into the ways this loaf's impact continues to resonate today, plus their own personal relationships to it. Then, Jessica is joined by Tartine’s Chad Roberston, who shares his baking journey, the myriad inspirations that shaped his bread baking, and his thoughts on sourdough today. Finally, they answer some of your biggest sourdough questions before closing the show with this week’s Jess-opinion and the recipes they’re baking.

Recipes and other links from this episode:

Pick up a copy of Tartine Bread and Tartine No. 3 (which Jessica cowrote!)

Follow Chad Robertson and his work on Instagram

Inspired to bake? Order a sourdough starter or make your own

Read Carla Lalli’s newsletter, Food Processing

Bake our Pain de Campagne recipe

Learn more about autolyse

What David’s baking this week: Chocolate Sourdough Babka

What Jessica’s baking this week: Creamy Coconut Sheet Cake

Record your question for our Ask the Bakers segment here!

This episode is sponsored by Brød & Taylor. Your best bread is within reach. Brød & Taylor builds tools that help you get there. See what's possible at brodandtaylor.com.