Other changes will take place sooner: By the end of the year, customers will be able to get Tartine canelés with their Blue Bottle Coffee cappuccinos.

The new bakeries will also receive a significant aesthetic upgrade from the original bakery. “I want to make the most beautiful bakeries in the world,” Mr. Robertson said. He and Ms. Prueitt are working with Commune, a Los Angeles design firm that specializes in understated, airy modernism, for their new spaces. Mr. Robertson pointed to the acclaimed restaurants Noma and Relae in Copenhagen, which have large, appointed kitchens that not only handle daily service but are creative environments that allow chefs to explore new ideas. “They’re beautiful,” he said “There aren’t bakeries like that.”

The Tokyo Tartine will open later this spring, followed by a Los Angeles location in the Arts District by the end of the year. The company is scouting locations for a New York bakery to open in 2016.

Tartine will also open a large-scale commercial bakery in the Heath Ceramics building in the Mission District in the fall, where customers will be able to sit and eat croissants while watching the next batch of bread come out of the oven. It will also be the first location of a new ice cream shop, tentatively called Tartine Cookies and Cream. Blue Bottle already has a coffee shop in the building. The original Tartine bakery, worn from years of crowds shuffling through, will be remodeled.

The new bakeries will allow for techniques that can’t be executed in the current location. “We want to take all the traditional methods that we use and applying state-of-the-art technology when it makes sense,” Mr. Robertson said.

Ignacio Mattos, the chef of Estela in New York, said that when he worked at Chez Panisse in Berkeley, he went to Tartine on his days off and stood in line. “He’s true to tradition, but he’s reinventing it, improving it, and finding a different way to put together something authentic,” Mr. Mattos said of Mr. Robertson. “The last time something I ate blew my mind was when I had a piece of his bread and some cultured butter. It is powerful that a piece of bread can overshadow an entire meal.”

Others within the industry welcome the partnership. “What to do with expansion? That’s the thing on every successful restaurateur’s mind, how to do it without falling into the hands of an evil empire,” said René Redzepi, the chef of Noma in Copenhagen. “It’s for all of the equations of life to be balanced out: staff, children, money, cool partnerships, traveling. It’s not easy to find partners like that.”

There are simpler reasons to approve. “A coffee house with nice baked goods is a great idea no matter what,” Mr. Redzepi said. “It doesn’t take a rocket scientist to see that this is a really good match.”