At Tartine Bakery, iconic for its legendary sourdough and flaky pastries, you'll find locals lining up for morning buns and gourmet sandwiches that take breakfast to the next level.
"Anyone who prefers their pumpkin pies 50 percent whipped cream will love the pumpkin tart from Tartine in the Mission. The palm-sized pastry has a thick filling and a crust so flaky that it’ll never call you back. It’s all topped with a sturdy mound of the fluffy topping. Get one while you can—and if you’re thinking about sharing with more than one person, just order two." - ricky rodriguez, patrick wong, julia chen 1
"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
"The award-winning local bakery is known for its sourdough and croissants, but the cakes are also pastry perfection. The chocolate soufflé, filled with several layers of mousse, is a true indulgence and longtime fan favorite — plus it’s wheat free for those who live a gluten-less life." - Dianne de Guzman, Becky Duffett
"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
"At this point, even your cousin’s cousin who knows a guy has heard about Tartine. It’s nearly impossible to talk about bread without bringing up the Mission bakery, which has been churning out the spongiest, crustiest loaves in the city since 2002. Yes, this place does open-faced tartines and sourdough pizzas at their manufactory spin-off, but there’s nothing like keeping it simple with a freshly baked loaf. Bring one to nearby Dolores Park and do your best impression of a ravenous coyote while you tear in. " - julia chen 1, patrick wong
