Hailing from the coffee industry, where he was a director of coffee quality at Starbucks and CEO of Verve Coffee Roasters, Chris Jordan joined the rapidly expanding San Francisco-based bread maker Tartine in 2016 to help launch an in-house coffee roasting business. Since then, he has been integral in developing innovative sourcing practices for Tartine's growing empire of "Manufactories"--hybrid bakery-cafe-restaurants-coffee roasters opened in San Francisco, Seoul, and in summer 2018, downtown Los Angeles.
Drawing on experience working with coffee farmers, Jordan has helped build an innovative farm-to-bread supply chain--prefinancing crops for the Washington State farmers who grow sustainable, high-quality grains for its California bakeries and funneling the harvest through a single miller that has optimized its process for Tartine’s recipes. “We are supporting farmers that practice good land stewardship," says Jordan, "and our bakers are blown away at the quality of flour we’re getting from the mill.”
Now Jordan is working to adapt the regional supply-chain model to new Tartine outposts, including a second Seoul location will open this spring, and a planned Tokyo store.