Aug 8, 2011
Food & Dining
by Frederik Swanepoel
This hive of activity seems to have a tumultuous atmosphere, but simultaneously uses all its components of orgasmic baking and service to deliver an intriguing experience… Situated in the decidedly un-gentrified Mission district of San Francisco, pastry chef Elisabeth Prueitt and husband, baker Chad Robertson, co – own this corner café with an authentic San Franciscan feel.
Culinary Institute of America in New York alumni, this wife and husband duo explored the French techniques in France before returning to Point Reyes Station, California to start the rustic Bay Village Bakery. Fueled with ambition and dedication to baking, this duo relocated to the urban feel of San Francisco in 2002 to embark on this enterprise of baking that is today known as Tartine.
General managers Tahlia Harbor, Suzanne Yacovetti and Sierra Zumwalt, and art curators Brianna Toth and Rachel Cory create the feel of a local with a ‘must experience’ style of service. With its dark floors and exposed beams, Tartine Bakery and Café makes for good basking in the Northern Californian sunlight, which beams through the large shop front windows, whilst sipping on a coffee meticulously made by the eccentric barista.
Tartine Bakery and Café doesn’t only offer cabinets groaning under the weight of mouth watering pastries, fresh croissants, scones and cakes, but also boasts a simple but enticing menu to choose from. We recommend trying any of the hot pressed sandwiches; Humboldt Fog Goat Cheese – local goat cheese on walnut bread, or even the Jambon Royale & Gruyère – Niman ranch cured and smoked ham with dijon on country bread. Served daily from 11:30 am. We especially LOVE the slightly spicy pickled vegetables served with these Sandwiches. Don’t forget to grab some pastries to indulge in; our favorites are the Devil’s Food Cake – Valrhona dark chocolate butter cake, layered with caramel and chocolate ganache; and the unapologetic Lemon Meringue Cake – Lemon-moistened genoise layered with caramel and lemon cream, topped with torched peaks of meringue.
With each culinary success comes a cookbook; or in this case two bakers showcasing their love affair with flour and food in two cookbooks published by Chronicle Books. The first cookbook, Tartine, boasting with basic recipes form Tartine bakery, breakfasts pastries, cakes, tarts, and savory items. The Second book, Tartine Bread, exposing some of Chad’s baking secrets.
“Tartine” – French for Buttered bread – surely highlights that this duo buttered their bread on both sides.
600 Guerrero Street
Mon | 0800-1900
Tue-Wed | 0730-1900
Thu-Fri | 0730-2000
Sat | 0800-2000
Sun | 0900-2000
Tel: 001 415 487 2600
Fax: 415 487 2605