Earlier this week, Eater reported that Tartine Bakery would open its first overseas location in Seoul Korea. Now comes news that that location won’t be going solo when it opens on January 28, as three to four more Tartine Bakeries are planned to open in Seoul in the next 12-18 months.
Located in the downtown Hannam Dong area, the Tartine Seoul will be led by award-winning pastry chef Hyunhee Lee, chef Edward Lee, co-founder of Baroque Bakery and Buzza Pizza in Seoul. To prepare for opening, Tartine Seoul team members have been working at the mothership in San Francisco for the past six months, while San Francisco counterparts will join them in Seoul to help complete training, and imprint Tartine’s vibe.
So, why Korea? Tartine Bakery chef/founder Chad Robertson says he’s long had an interest in Korean culture, starting with his study of tae kwon do, and an appreciation gained through working with friends like Danny Bowien (Mission Chinese) and Corey Lee (Benu).
Following the Seoul opening, the Tartine brand will open a Manufactory Food Hall in the International Terminal of the San Francisco airport with chefs Gabriela Cámara of Cala, and Pim Techamuanvivit of Kin Khao.
A second, larger Tartine Manufactory is slated to open in Los Angeles, including a grain mill, and pizza restaurant partnering with chef Chris Bianco of Pizzeria Bianco, alongside a smaller cafe in Santa Monica. Coffee Manufactory, the brand’s coffee arm plans to open a roastery in Jack London Square in Oakland.