{"id":793,"date":"2012-02-23T21:44:34","date_gmt":"2012-02-24T05:44:34","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=793"},"modified":"2012-03-06T14:24:13","modified_gmt":"2012-03-06T22:24:13","slug":"a-visit-to-bread-mecca-tartine","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/a-visit-to-bread-mecca-tartine\/","title":{"rendered":"A Visit to Bread Mecca: Tartine Bakery"},"content":{"rendered":"

During a trip into San Francisco I made my way over to Tartine Bakery<\/a>, one of the best local bakeries. Chad Robertson and Elisabeth Prueitt are the co-owners, well known for their baking books “Tartine” and “Tartine Bread.” The bakery doesn’t have a sign out front, but is easy to find around 5pm when the bread comes out of the oven – there is usually a line out the door.<\/p>\n

They bake one of the most beautiful loaves you’ll ever see, with an incredibly crunchy crust and chewy (almost wet) crumb inside. I hadn’t tasted the bread before, so I was very excited. \u00a0It’s worth watching the video (embedded below) if you ever want to get enthused about bread making.<\/p>\n

I didn’t make it as far as my car (a half block away) before I tore into the loaf. The crunch and texture lived up to my expectations, but the flavor was a bit to sour (acidic) for my taste. I still ate a big chunk of it and covered the passenger seat of my car with crumbs, though!<\/p>\n

\"\"<\/a>

Tartine<\/p><\/div>\n

\"\"<\/a>

Peeking into the bag while walking back to the car.<\/p><\/div>\n

\"\"<\/a>

I only made it as far as the car before busting it open.<\/p><\/div>\n

The video:
\n