The Copenhagen chef Christian Puglisi didn’t know who Robertson was when the baker dined at Relae after it opened in 2010. Their friendship grew from their love of bread, and Robertson eventually returned—sourdough starter in his suitcase—to help Puglisi develop his bread program, teaching Relae’s pastry chefs like Pam Yung (formerly of Semilla), who have since made Robertson’s technique (and starter) their own. This open-source sharing of knowledge is not surprising to those who own Tartine Bread, which put forth everything that Robertson had learned into a 34-page recipe that has been the backbone of pro and amateur bakers around the world.

Puglisi is impressed by his friend’s dedication and curiosity. “I like how he has the courage to do what he believes can challenge him instead of what might be expected of him,” he says. “He seems to find great enjoyment in getting to know new flours and varieties, as if he speaks their language, and that is truly inspiring.”

Photo by Jake Stangel

If an aspiring baker needs inspiration for the slog ahead, it is the Manufactory. The Commune-designed, Cali cathedral–like space adjacent to the Heath Ceramics factory allows the couple’s passions to be deepened and shared on a grander scale, furthering their dream of using technology to, as Robertson put it, empower true scaling of artisanal craft.

Rather than the once-a-day afternoon bake that Robertson allows at the OG bakery, the Manufactory, under the eye of head baker Richard Hart, sends out up to 500 loaves several times a day from the two-story oven shipped over from Germany. Pruiett’s pastries, including her brioche jam bun and wheat-free chocolate cake, fill a case, while her Cookies & Cream ice cream counter allows her to fulfill a decade-long dream that will eventually go wholesale. (This marked a return for Prueitt, who had stepped back from the day-to-day nine years ago, when their daughter, Archer, was diagnosed with a form of cerebral palsy.) And then there is food-food, chef Sam Goinsalvo’s procession of creative, mostly wholesome plates that go from Liège waffles at breakfast to a devastating porchetta sandwich on ciabatta to fermented pastas and, soon, Robertson’s take on Roman pizza at night.

They ran out of room for the preservation component, which they’ll blow out at their two upcoming Los Angeles projects, one in a 40,000-square-foot space at The Row downtown, the other in a former bank in the Arts District.)There are talks for spaces in Oakland, Brooklyn, Tokyo, maybe even Seoul.

A cone from Prueitt's Cookies & Cream Photo by Jake Stangel

This all-day vibe of Manufactory is also the theme of Prueitt’s new cookbook, Tartine All Day. If you’ve been following @lizprueitt_tartine on Instagram, you’ve heart-emoji’d her swirly ice cream cakes and whole-loaf garlic-herb bread, then craved them for days, wondering where you could get anything closely resembling that.

As the couple scales up—way beyond all-day—they’re still focused on maintaining their magic. The philosophy continues to evolve, and the tasks at hand never get easier. “It’s impossibly tough work,” said Robertson, “but learning how to scale the craft without compromise, we are pushing harder than ever over the next decade.” In fact, he said, he and Prueitt are just getting started.

Take a look inside the Tartine Manufactory, a magical place to eat pasta, bread, ice cream, and basically everything you ever wanted.

Follow the journey of Tartine's sourdough starter to kitchens (quite literally) around the entire globe.