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Behind the bread: Tartine's approach to growing a sustainable food business
Published on December 06, 2019
Tartine co-founder Chad Robertson recalls exactly where he was the first time he really tasted bread.
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“Sustainability is at the forefront of everything we do.”—Vinn Brooks
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“If I'm diligent and open, and willing to observe that knowledge, then explore it, that's how we've made the biggest breakthroughs.”—Chad Robertson
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“We have a big Dropbox pot where we put everything we want the other to see. It's a good way for us to have a central source of sharing things back and forth.”—Jen Latham
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“It went from being this tiny rarefied thing to public open source.”—Jen Latham
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