Tartine Bakery
Bakery · Mission Dolores ·
Award-winning bakery known for country loaves, croissants, morning buns
Award-winning bakery known for country loaves, croissants, morning buns
"I've come to see Tartine Bakery, founded in 2002 in San Francisco’s Mission District by Elisabeth Prueitt and Chad Robertson, as synonymous with artisan bread; its soft sourdough is served across 16 locations in San Francisco, Los Angeles, and Seoul, South Korea. The bakery relies on traditional techniques, high-quality ingredients, and innovations like Robertson’s cast iron baking method, using flours milled in Washington state’s Skagit Valley—combined with levain and the foggy San Francisco weather—to create an ideal balance for fermentation." - Natalie Zimmerman
"It’s no secret that we love Tartine, the Mission bakery and sourdough icon. And that adoration extends to their chocolate chip cookie, which has an even, flat appearance and almost caramelized edges. Plus, the chocolate is woven throughout the cookie, so every bite hits you over the head with cocoa. The airy, crunchy edges with plenty of chocolate in each bite “Ideal chocolate to sea salt ratio.”" - julia chen 1, patrick wong
"All Tartine locations throughout the city are taking Thanksgiving dessert pre-orders. So if you’re in need of a pumpkin or apple pie, or a banana cream tart, place an order here for pick-up on the 23rd or 24th. Note that the Inner Sunset location is doing pick-ups from the 19th-24th." - julia chen 1
"All three locations of Tartine are offering pies, cheesecakes, and pumpkin teacakes for Thanksgiving. Pre-order here before the 21st for pick-up from the 23rd-25th. The Guerrero St. location is only offering pick-up on the 25th." - julia chen 1
"French bakers brought sourdough to Northern California during the gold rush and it’s become an essential part of the city ever since (our beloved Niners mascot is named Sourdough Sam). You need to eat some while you’re here, and there’s one place you should get it: Tartine. This Mission bakery has been around since 2002, and its loaves are golden brown and crispy on the outside and pillowy to the point of stickiness on the inside. It’s tough to eat a whole loaf without a bread knife, so unless you’re carrying one around town, just get any one of the breakfast sandwiches instead." - julia chen 1, lani conway, ricky rodriguez