We arrive early one Sunday morning at Tartine Manufactory. It’s a square building in the middle of a light industrial area. The line has already formed outside with people waiting for a table (and the line will continue after we leave at 10am).
Tartine Manufactory, San Francisco
I watch a man take out loaves of risen dough from the metal shelves. He removes the flour coated sacks and the conveyor belt and then moves the dough into the Italian oven.
Tartine Manufactory, San Francisco
Slashing the loaves
Tartine Manufactory, San Francisco
The dough going into the oven
“That oven cost $100k but it also cost $80k in shipping,” he tells me as he notices me looking at their ovens. It allows them to increase the amount of sourdough production and they make 600 loaves a day here. You can also watch the bakers doing their thing from behind the glass walls.
Tartine Manufactory, San Francisco
Tartine Manufactory, San Francisco
It’s a light filled, airy spot with simple but tasty breakfasts. Adjacent to the eat in café there is a section where people can buy the bread and pastry to go. At 9am there is an already depleted display.