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Tartine Manufactory

Tartine Manufactory is the brainchild of Chad Robertson and Liz Prueitt, who originally created Tartine Bakery in the Mission. I’m sad to say it took me this long to finally go to Tartine Manufactory, as it’s been open for a few months, but with all the anticipation I had built up, I’m pleased to say I was not disappointed in the least!

Tartine Manufactory lives among the Heath Collaborative, in a community of studios and artists. The line, especially on the weekend, often wraps itself around the building, and although it’s a large space, people (like me) will sit there for hours ordering every meal of the day. I strongly encourage you to play hooky or go before a “doctor’s appointment” during the week to avoid the line. It’s worth it, I promise.

The interior is gorgeous and filled with light, courtesy of the light wooden furniture and large windows surrounding the space. There is a bar, a pastry counter, a barista corner, and even an ice cream counter in the back of the room. When you enter, you are ushered to the pastry counter, where you order, grab a number, and have a seat until a server brings your coffee and treats.

Dead center are the massive bread machines, baking a vast selection of loaves. The bread is produced three times a day, in correspondence with their menus that change from the morning, to lunch time, to the late afternoon.

This bread is the heart of Tartine’s creations, and can be bought by the loaf in flavors ranging from Walnut and Sesame to Ancient and Sprouted Grain. A full guide on navigating Tartine Manufactory can be found here.

Tartine Manufactory offers a wide range of pastries and snacks, such as cookies and biscuits, as well as a full breakfast menu of toasts and egg buns and yogurts, and a lunch/late afternoon menu of fresh salads, sandwiches, and flatbreads. I can’t even begin to list all of the drool-worthy menu items, so you can see the full list here. Keep in mind that the menu changes based on seasons and demand, so don’t wait too long if you see something you like!

Already, just with a simple espresso with almond milk, I was sold. It was creamy and rich, and could even be ordered as an espresso + chocolate milk combo, with homemade marshmallows on top!

I, of course, with my unwavering love for smoked salmon, got the Smoked Salmon Bun with Cloumage and Capers. This might be the best smoked salmon breakfast dish I’ve ever had. The bun, which was a sweet, soft brioche, was filled with an herby cream cheese, bits of lemon zest, capers, and greens, all sandwiched around the large amount of smoked salmon slices. Most places will be incredibly skimpy on their smoked salmon portions – but this bun was surprisingly generous!

The other dish we ordered was the Coddled Egg, Trout Roe, and Za’atar Toast, which was definitely more posh than I expected. The coddled egg sat in a bowl, sprinkled with green onions, a bit of cheese, and perfectly bouncy trout roe. The Za’atar Toast was to be dipped inside the coddled egg bowl, almost imitating an Eggs and Soldiers dish, but with a fancy twist. While some may shy away from the dish at the mention of “fish eggs,” this dish is a MUST. The toast, first of all, which everyone needs to buy by the loaf, was perfectly crispy on the outside but soft on the inside, and was the perfect vehicle for the runny eggs and salty toppings of the coddled eggs. The trout roe were plump and juicy, adding a savory rush to the yolk-porn worthy meal.

And in case you haven’t already over indulged (like me, with the Ginger Spice Cookie which was so soft and amazing), there’s always ice creams and sorbets in the corner of the eatery! The Concord Grape is the most sought after flavor (and most Instagram-worthy) but they offer many flavors from rainbow sorbet to matcha to rocky road ice cream. I could literally spend all day here and be perfectly happy!

595 Alabama St
San Francisco, CA 94110

Round 2…

Bread Pudding | Smoked Trout Toast | Lamb Sandwich


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