Tartine Book No. 3 was the first book I made with Chad Robertson. Rather than photographing and writing everything at once, we developed the book together, iteratively, over the course of a year. The idea was to break from existing cookbook conventions, echoing the experimentation with ingredients, techniques, and methods that the bakery was known for. Because Tartine Bread was already very well known and received, this book sought to stretch some of those boundaries, and was one of the first to do so.