From the restaurant and pastry chef Elisabeth Prueitt:"Tartine is a neighborhood bakery and café ... just a few blocks away from the Spanish mission church of Saint Francis, completed in 1791. The bakery dates back to only 2002, the year my husband, Chad Robertson, and I moved into the neighborhood. ... We named our bakery Tartine because the bread Chad bakes is central to our enterprise, and the French tartine is a piece of bread — any size, sliced or torn, grilled or not — on which something is spread: usually a little jam and butter for an everyday breakfast, but also such things as tomatoes, goat cheese, and olive oil for a Provençal picnic or some smoked eel for a fisherman’s lunch."
No alcohol available. Serving breakfast, lunch and early dinner daily.
James Beard Foundation: Outstanding Pastry Chef (national), 2008
"San Francisco now has one of the best French-style bakeries as well — run by, no less, a transplanted New Yorker named Elisabeth Prueitt. Ms. Prueitt and her husband, Chad Robertson — who works mostly on the bread side — insist they determinedly rely on local suppliers for nearly everything and use organic ingredients whenever possible."
— The New York Times
ADDRESS
600 Guerrero St,
San Francisco, CA 94110
LOCALEATS AWARDS
Top 100 Restaurant
Best Bakery in San Francisco
DESCRIPTION
From the restaurant and pastry chef Elisabeth Prueitt:
"Tartine is a neighborhood bakery and café ... just a few blocks away from the Spanish mission church of Saint Francis, completed in 1791. The bakery dates back to only 2002, the year my husband, Chad Robertson, and I moved into the neighborhood. ... We named our bakery Tartine because the bread Chad bakes is central to our enterprise, and the French tartine is a piece of bread — any size, sliced or torn, grilled or not — on which something is spread: usually a little jam and butter for an everyday breakfast, but also such things as tomatoes, goat cheese, and olive oil for a Provençal picnic or some smoked eel for a fisherman’s lunch."
No alcohol available. Serving breakfast, lunch and early dinner daily.
James Beard Foundation: Outstanding Pastry Chef (national), 2008
"San Francisco now has one of the best French-style bakeries as well — run by, no less, a transplanted New Yorker named Elisabeth Prueitt. Ms. Prueitt and her husband, Chad Robertson — who works mostly on the bread side — insist they determinedly rely on local suppliers for nearly everything and use organic ingredients whenever possible."
— The New York Times