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Foodie Review: Tartine Bakery - San Francisco



 




The first time I experienced Tartine Bakery & their sourdough bread, my Mother was visiting from the Midwest shortly after my move to San Francisco, CA in 2019 (Photo: Lombard Street). She was raving about it. While hosting, we eventually made it to the area where the bakery was located, after visiting nearby Haight Ashbury hippie row & Delores Park. Shockingly there was a line wrapped around the corner. She wasn't lying. These Bay area natives were serious about their bread and it became a cultural icon for the city! I moved from San Francisco in 2022 but when I come visit this is always a must!

We purchased the Country Loaf traditional sourdough, delicious pastry deserts and a quiche. I can truly say I have never tasted bread so fresh, airy, dense but doesn't leave you feeling bloated. I am a health guru, so if I can eat some carbs without feeling guilty about it and know I am getting some beneficial compounds produced during fermentation than it's a win-win, right? The loaf weighs 5lbs it seems as it definitely packs some weight. Make sure you freeze your bread as soon as possible if not consuming because its genuinely fresh with no preservatives and will mold within 2-3 days. They mill their whole grain flour in house which allows the germ and oils to be present in the flour that you won't find in commercial flour. 

Check out this groovy video w/ the Founders: Chad & Elizabeth Interview

Noted by The Rise article mentioned (1) Chad Robertson and Elisabeth Prueitt started the operation back in 2002 after meeting at the Culinary Institute of America. While rooted in San Francisco, Tartine has expanded internationally, with locations in places like Seoul, South Korea. I love the fact that they ship Nationally. So if your craving some bomb diggity bread from the heart of San Francisco that will leave you craving for more than click this link and fill that bread basket : 

Purchase Online - Nationally Shipped :)

1. The Rise and Rise of Tartine — S.F.'s Premier Bakery | C Magazine® By: ELIZABETH HOLMES



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