If you’re like me, my guess is you were rather intoxicated by yesterday’s Video on Tartine and their beautiful process. At moments I’m pretty sure you could smell the sweet steam rising off of the piping-hot, freshly baked bread. I know I could. And there’s nothing like the smell of freshly baked bread to stimulate the appetite! So today I thought I’d share photos of our delightfully rustic and delicious mother-son lunch.

I have a {rather ironic} confession to make. I am currently not eating bread. In fact, no gluten of any kind. One might think it a cruel joke to go to a world-class bakery whilst unable to partake in the golden-crusted goodness. The truth is, I found so much joy in living vicariously through my son’s gastronimic glory that my sweet little baby gem salad tasted just as incredible to me.

OK, so remember the gorgeous country loaf that Chad makes? This golden orb of perfection is sliced not across the short side as is typically done, but rather lengthwise, essentially trimming the top and bottom crust off the loaf.

What’s left is the most indulgently portioned slices of bread to make their hot pressed sandwiches. This is of course what my sweet son ordered, deftly selecting the prosciutto and provolone with dressed arugula. Truly a classic {I have no idea how he has such great taste at such a young age!}.
We sat down at the charmingly simple harvest table {joined by the most fascinating chef and his family…but that is another story} and awaited our plate fate. We were not disappointed.

Cut into 3 delicious chunks of hot pressed sandwich heaven, my son’s eyes fairly popped out of his head when he caught sight of this mid-day meal’s perfection. I just love the way it was plated.

My favourite touch was the carrot {complete with a bit of green top}. Scrubbed but not peeled to maintain the “freshly pulled from the garden” look and feel, these quiet and unassuming carrots are quite a surprise. No longer “chompy-crunchy,” they are more of an “al dente crunchy” as they have been pickled in some kind of zesty, spicy, surprise-when-you-least-expect-it kind of pickling juice that I can only describe as magical.
Isn’t the salad just gorgeous? The olive oil and lemon based dressing definitely had it’s own kind of spicy magic happening. The team at Tartine are certainly full of tasty little secrets at every turn.
If all of this baked beauty has you inspired to turn your hand at bread making at home, then Chad’s cookbook is a MUST. You can get it here.
Wishing you a warm and fragrant Wednesday! 
xo
s.