Tartine Bakery

Tartine Bakery at 600 Guerrero Street, at the corner of 18th Street in San Francisco's Mission District, California, is one of the best-known artisan bakeries in the United States. It was founded by bakers Chad Robertson and Elisabeth Prueitt, and its naturally leavened country loaf helped shape the modern sourdough movement. The cuisine is bakery and cafe fare, with an emphasis on long-fermented breads and laminated pastries. Signature items include the country sourdough loaf, which is baked in limited batches and often sells out later in the day, the morning bun, the croque monsieur and the banana cream tart. The case also holds croissants, tartines, cookies, scones and seasonal fruit pastries. The space is a bright corner room with a long pastry counter, a few tables and an open view of the baking area, and the mood is lively and busy, with a line that often extends onto the sidewalk, particularly on weekends. Dress is casual. The beverage programme centers on coffee, espresso drinks, tea and fresh juices to pair with pastries. The bakery is counter service and does not take table reservations, so access depends on the line. Weekday mornings after the first rush are usually the quietest, and weekend mornings can involve waits of 30 minutes or more. Bread is best purchased early because popular loaves are sold in set batches during the day. Prices are moderate, around $12 to $25 per person for a pastry, a sandwich and a drink. Hours are daily from about 8:00 AM to 5:00 PM and should be confirmed on the bakery's website. The location is near Dolores Park, so visitors often carry their purchases to the park for a picnic.