Tartine Bakery, Restaurant in Mission District, San Francisco, United States.
Tartine Bakery is a bakery in San Francisco's Mission District, known for its naturally leavened bread and French-style pastries made from scratch each day. The space is simple and open, with wooden surfaces and a counter where baked goods are displayed as they come out of the kitchen.
The bakery was founded in 2002 by Chad Robertson and Elisabeth Prueitt, who had trained in France and brought those methods back to California. Over the years, it became a reference point for a new wave of craft bakeries across the United States.
The bakery draws a mix of neighborhood regulars and visitors from across the city, who often line up outside before the doors open. Bread is baked once a day and tends to sell out within an hour of coming out of the oven.
Fresh bread typically comes out in the late afternoon, so many visitors time their visit around 5 PM to get a loaf straight from the oven. Weekends tend to draw longer lines than weekdays, especially during the morning hours.
Chad Robertson developed his sourdough starter over many years and continues to maintain it today, meaning every loaf shares a direct link to a living culture that has been alive since the bakery's early days. That same starter traveled with him from France to California before landing on Mission Street.
The community of curious travelers
AroundUs brings together thousands of curated places, local tips, and hidden gems, enriched daily by 60,000 contributors worldwide.
