James Beard Winner Plants Flagship in Brooklyn Chad Robertson, the James Beard Award-winning baker and Tartine Bakery co-founder, has opened Altbau at 184 North 8th Street in Williamsburg, Brooklyn. The 7,500-square-foot bi-level space combines a working bakery on the ground floor with an upstairs dining and event venue designed to host collaborations and educational programming. The name references the building itself: "altbau" is German for "old building." Robertson sourced reclaimed maple from Long Island City's historic Loose-Wiles Biscuit Company to anchor the interior, pairing it with raw brick, wooden beams, and large skylights. Two climate-controlled rooms separate pastry and bread production, supported by a four-deck Bongard oven and a new American stone mill that mills grain on-site. Robertson, whose 1990s work at Tartine sparked a sourdough revival across the United States, brings three decades of breadmaking expertise to the venture. He is joined by co-founders Jake Israel and Dean Elnatan, New York hospitality and operations professionals.
Menu and Sourcing Altbau's offerings include a New York Cheesecake Tart, Buckwheat Tea Cake, Apple Turnover, and Cinnamon Bun, alongside an evolving selection of breads, savory pastries, and seasonal sandwiches. Robertson partners with Brooklyn Grainery and an extensive network of regional farmers across New York, Pennsylvania, Connecticut, and beyond to source grains and seasonal ingredients. The bakery plans to host farmer workshops, talks, and educational events to deepen connections with its supplier network. Coffee comes from Condor Coffee, a small-batch roaster founded by two French professionals emphasizing light-roasted, meticulous sourcing. The program also features matcha, tea, and other beverages.
Space and Programming The upstairs gathering space includes a secondary kitchen with a mill room, pizza oven, and six-burner stove. Modular, stackable furniture designed by integrated designer and fabricator Aidan Reinhold allows the space to shift between dining, private events, classes, and collaborations. Robertson envisions the venue as a home for New York's creative communities—visiting chefs, bakers, artists, and musicians—alongside educational programming. Altbau is open Wednesday through Sunday from 9 a.m. until sold out, with hours to expand later.
Why It Matters
Robertson's entry into New York's bakery market signals the continued appetite among high-end restaurateurs and chefs for standalone bakery concepts that emphasize grain sourcing, fermentation craft, and hospitality programming. His model—pairing production transparency with event and educational space—reflects a broader trend in specialty food toward maker-facing experiences and community gathering.
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Written by FBM Publications Editors
