One Of My Favorite Bread Bakeries In Vietnam

Today we're going to a spot called Cafe Tartine, which is one of my favorite spots for breakfast, honestly. If you're looking for a nice, upscale, breezy, sort of cafe, bistro, French-style vibe, it's fantastic. There's multiple locations around the city. They make all kinds of sourdough, and first we're gonna get breakfast here, and then they also offer a sourdough baking class. So we're gonna do that after breakfast. Let's go check it out. We love this spot when we're looking for an upscale, sort of chill breakfast. Bread's great, menu's great. The service is always good here. The servers are always really well-trained here. Tria, you gonna get the same thing you always get? Yeah. Yeah? Tria always gets an Eggs Benedict. Whoa! Yeah. I know what the bacon is. And like, you'll see the menu and be like, oh, there's a couple things I want here. I don't know which one to get. So I know this is gonna be a goofy question, but what's a tartine? Tartine's a name of a very famous bakery in France and California. I don't know if it's an actual dish or not. So I know I've heard that before, but like, that's why I was wondering. I just learned something. So a tartine is actually an open-faced sandwich, like a thick piece of bread, which is literally what I'm ordering right now. And the menu says tartine right there. I didn't see that. I just learned. So back to the video. I often get this, this plant-based basil ricotta. It's fricking good. I usually get that and I put two eggs on it. I love that. That's what it sounds like? That's what it is. That's super good. Although maybe I'm gonna get the salmon one and then get the ricotta on the side. Whoa. I might do that. You're exotic. Liam, do you know what you want to get, buddy? Yeah. What do you want? Getting the bacon. You want the ham again? Oh, the bagel. He did that a couple of times already. I feel bad. I always get the same thing. You love bread. So what are you getting? I'm gonna get a tortilla. Oh, nice. Okay. Hey, Mike. Let me go order. Can we get a tartine morning? And can I have the botanic sun bliss? But I do think the staff are always really trained well here. It's always good service. Are you excited, Aditya, about your sourdough bread? Yeah. I think that's me. Wow. What do you think, Jadie? Look at all that bread and butter and ham and jelly. Butter. Beautiful sourdough. Come on. Yeah, I thought you would like the little, you can build your own path, choose your own adventure kind of style. Isn't it cool, too, the straw is lemongrass? Yeah, it's a lemongrass straw. Isn't that sick? The turtles would be pleased. The turtles. Whoa. You get it? He's getting a lot of stuff. Now you get it. We salmoned it, we egged it. We're breaking it. Now we get it. Jadie, you digging it? This is like an open-faced breakfast sandwich kind of vibe to it. Once I tried this plant-based ricotta for the first time, I always want to get this every time. I really like this dish a lot. This one comes with some smoked salmon and some balsamic drizzle, but of course, I always want to get some eggs, so I get some poached eggs on top. And another family favorite, especially for my son, is the eggs benedict. And once my wife tried his plate, she's been ordering this lately, too. Lame, how's your bagel? Good. Good? Cream cheese is good? Yeah, his stack was always big. Dad's just happy. Mm-hmm. He just dipped in all the honey. Is he gonna eat all the honey? I know, he's eating three tablespoons of honey. I am crushing that whole thing. Yeah, I'm happy. So now that we caught our dessert, my dad's gonna learn how to make some bread. Very good transition there. How about your food? Are you happy with the food? Yeah, it was really good. You got a point for us? I give the eggs benedict a 10 out of 10. Yeah, Tree loves it. But then the restaurant itself, it's gonna be an eight. Mm-hmm. I'll give it a nine. Beautiful. Yeah, my kids love it. I think this place is always good. Quality's really good. Breakfast burrito is okay. So maybe avoid the breakfast burrito, but everything is fantastic. So we're gonna go ahead, not them, I'm gonna go head over to the bread baking class. This location's in District 7, but the class is in District 2. So I'm gonna go home, take a shower change, and I'll see you over there. Let's go learn how to make some bread. So I drove all the way to District 2. It was raining on the way here, though. Tartine, they have like five different locations. And once a month, they do a bread baking class on how to do sourdough. So I'm going. I'm gonna learn how to make some sourdough bread. Let's do it. Hello. I'm here for the bread baking class. Yes. Thank you so much. So our instructor today is one of the co-owners of Tartine, Mr. Jerome. He was the man who was passionate about sourdough and wanted to bring it to the city. So he is the head baker for the class. The class is around five hours long, give or take, depending on the temperature and the sourdough on that day. But during this time period, we go through every part of the process of making the sourdough. From the starter, to the mixing, to the folding, to the shaping, everything. There you go. Wow. Thank you. Come on now. Come on. So when we're making a real sourdough, we can't rush this process. So this class is a long class with a lot of waiting because we're always waiting for the bread to ferment so we can get the next fold, the next proof. What I would like you to do now is to come and wait with me the water that we will add to this. From there, we incorporated the water and we measure all of our ingredients. Simply made with flour, water, salt, and sourdough starter. After measuring all of our ingredients, we incorporated them very carefully. We didn't even knead this dough. We just wanted to get rid of all the dry flour. At this point, it needs to sit. Over the next few hours, we go through the process of slowly folding the dough upon itself to develop the gluten and to develop the structure. And while we're waiting for the bread to relax and ferment during this time, we're going over the basics of sourdough and answering any questions that we may have. And even with the ratio of the starter, if I put less starter in, could I just let it ferment longer? Would it eventually get to that point? So this is actually very, it's not that simple. Yes. But interestingly, with less starter, you get to a more sour. It's the opposite. More starter you put, the faster it will go. But therefore, the least sour. That's weird. Oh, that's super interesting. Wow. Okay. It's resting for 30 minutes. Now we chill. Oh, brownie. I'm very happy about my brownie. We continue this process multiple times over the day. Stretching and folding, stretching and folding, taking a break, asking questions, getting more information on how to build sourdough, techniques we can use at home. This is not something you can rush. So in order to get the ability to practice unmolding and scoring our loaves, the class had provided us with some dough that was made yesterday that already fermented in the fridge. So from here, we got to pop these loaves out, practice scoring with the razor, and to put them in this beautiful oven. Then we went back to our original dough, more stretching, more folding, and more waiting. That's just part of the game. And look at how it came out. Super beautiful. Looks like a real sourdough. I'm pumped. This class is great for the very beginner, someone who hasn't made doughs before, who hasn't made bread before. If you have a decent amount of experience with bread, this may be a little slow for you. I did learn a lot because I was able to ask very detailed questions, but I think if you've already produced a few loaves of bread, this may be a little bit elementary for you. After our pre-shaping and our final shaping of our dough, we grabbed our cool-down bread and headed home. Ooh. Looks pretty good. I made like a chicken curry tonight to enjoy with it. It's like a very light tomato chicken curry. Ba-ba-ba-ba-bam. Pretty damn good. Yeah. Pretty good. Yeah, pretty good bread. For my first real sourdough, I think it's pretty damn good. I like it. I'm excited. Obviously, they like it too. Very, very pumped to start playing with sourdough more. At this point, I feel like I understand it. I know how to make it now. And I'm really excited to start playing with that and use it and start doing different dishes for the pop-ups in the studio. So I have my starter in the fridge. I'm definitely gonna play with some rice sourdough starters and I'm gonna try to do some fruit elements too. I wanna start fermenting like papaya and try that as well. If you enjoyed this video, subscribe to the channel. If you wanna go on a food tour with me, check out chadkubinoff.com. Or if you wanna join one of the pop-ups, check out chadkubinoff.com. And I'll put all the links down below for tartine and the bread class and all that stuff. See you later, peace.