Everyone kept telling me to check out Tartine Manufactory, the new culinary destination from the people behind the widely popular Tartine Bakery. So this weekend, in between the rain storms, I visited the space in the Mission area bordering Potrero Hill.
The warehouse-like space isn’t a bakery, or even a cafe. But it’s what co-founders Chad Robertson and Liz Prueitt hope is an “experience” for people to rejoice over bread and everything else.
And fair warning, if you go on the weekends you can expect the typical line Tartine regulars are accustomed to from the original 18th Street bakery. The line is partly because workers are managing the crowds because there’s only so much space for people to line up at the pastry counter, where you order your food.
Along with the pastry counter, Tartine Manufactory includes a bar, coffee kiosk, and ice cream counter. There’s a full menu serving breakfast, lunch and dinner, and when you walk in you see the huge German-made oven used to bake loaves and loaves of bread.
My friend Steve joined me for lunch, and we started with a beautiful salad of roasted carrots, sunflower seeds, green farro, pomegranate seeds, feta and flavored with vadouvan spice that gave it a curry base. The combination of ingredients just popped in the blue Heath Ceramics bowl (Heath’s manufacturing store is right next door).
Steve ordered a flatbread sandwich with prosciutto, roasted pear, and pecorino ($14) while I went for the porchetta sandwich ($16) with salsa verde. The porchetta was sliced thick, allowing you to enjoy the juicy meat with a bit of crunchy skin. I don’t know if it was the salsa verde or oil from the pork, but my bottom bun was a bit soggy. Still, I enjoyed the flavor and perfectly cooked meat.
From the pastry case we ordered a couple of desserts, the spiced apple crisp ($6.50) and a jar of the butterscotch pudding ($5), which is one of my favorite desserts. Tartine’s version was smooth and silky with a balanced flavor, but the crumble on top of the butterscotch pudding really makes it distinct.
Tartine originally entered into a partnership with Blue Bottle, though that eventually fizzled out. So for the coffee, Tartine partnered with Chris Jordan, former CEO of Verve Coffee, to create its own Coffee Manufactory brand. I enjoyed the flavor of the coffee in the latte with almond milk that I had with my lunch.
Robertson and Prueitt have created an exciting spot for food lovers, although the crowds can make it feel sometimes like a scene. You can see bakers in the dough room (next to the pastry counter) make the dough for the breads and feel how that loaf you bring home all got started.
TIP: If you’re visiting just to buy the freshly baked bread, which are available daily after 10:30 a.m., bypass the line at the door and go straight to the coffee kiosk where you can order loaves there.
With the brightly lit space, I feel Tartine Manufactory would be a great spot to relax and enjoy the food on a weekday when you can escape the crowds. Either way, there’s more than bread to talk about here.
The deets: Tartine Manufactory, 595 Alabama St. (at 18th), San Francisco. Open daily. Check the website for hours.
Check out more food and scenes of Tartine Manufactory in my special gallery below.
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