To chefs, Tartine is seen as the mecca for sourdough bread. I had worked here for a few days out of passion and an interest in seeing the best bread on the planet being made from scratch. The bread is truly the best you will ever eat; the croissant and Danish are better than those found in any Parisian pastry shop or bakery. The ever-evolving philosophy is built on flavour, craft and human health, and, by God, they do it by the bucket load.
The most famous bakery in the US? Tartine, in the city’s Mission District, certainly has a strong claim to the title. A lot of this has to do with the quality of the leavened loaves –owners Mr Chad Robertson and Ms Elisabeth Prueitt spent literally years perfecting their organic, stone-baked recipe – but also for the café’s flaky pastries at breakfast and the delectable fruit tarts for an afternoon treat. The nearby Tartine Manufactory carries the philosophy over a morning-to-evening café.