Tartine Bakery

Tartine Bakery A San Francisco Bakery featuring breads by Chad Robertson and pastries by Elisabeth Prueitt They both trained at the Culinary Institute of America in New York.
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Pastry chef ELISABETH PRUEITT and her husband, renowned baker CHAD ROBERTSON, are the co-owners of Tartine Bakery and Bar Tartine in San Francisco. Elisabeth and Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California. Using a wood fired brick oven, they baked bread and created rustic, elegant pastries using many of the techn

iques they had learned abroad. Chad’s bread garnered the attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. After 6 years of baking in the countryside, they relocated to San Francisco to open Tartine Bakery in 2002. Elisabeth was named Pastry Chef of the Year in San Francisco Magazine. Tartine Bakery is continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were nominated for James Beard Award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008. Their first book, ‘Tartine’, published by Chronicle Books, was chosen by Corby Kummer of the Atlantic Monthly in the New York Times list of selected top ten cookbooks of 2006. It was also nominated for a James Beard award for the photography of France Ruffenach. Tartine Bread, Chad’s second book, published by Chronicle Books is in current release: Fall 2010.

06/13/2026

Golden crust. Warm center. Baked fresh daily. The perfect start to every meal. 🤎

Golden laminated layers topped with vibrant raspberries for the perfect bite.
06/11/2026

Golden laminated layers topped with vibrant raspberries for the perfect bite.

Golden. Flaky. Buttery. Perfect.
06/09/2026

Golden. Flaky. Buttery. Perfect.

A loaf built from buttery croissant layers, baked to perfection. Come try our Croissant Loaf today!
06/07/2026

A loaf built from buttery croissant layers, baked to perfection. Come try our Croissant Loaf today!

06/05/2026

The process behind every perfect loaf.

Stretch. Fold. Ferment.

Simple ingredients, traditional techniques, and hours of fermentation create the depth of flavor in every bite.

Good bread speaks for itself.
06/03/2026

Good bread speaks for itself.

Stretching, folding, fermenting, building flavor one step at a time.
06/01/2026

Stretching, folding, fermenting, building flavor one step at a time.

Soft, swirled, and finished with the perfect drizzle.
05/30/2026

Soft, swirled, and finished with the perfect drizzle.

The kind of morning that starts with a morning bun.
05/28/2026

The kind of morning that starts with a morning bun.

05/26/2026

When making our croissants, we carefully trim the laminated dough to create perfect triangles. The leftover dough is braided and formed into this incredibly delicious, golden-brown croissant loaf. Slice it and enjoy it plain, butter & toast it for some extra texture, or turn it into an extra decadent french toast. We know you’ll love it!

Fresh dough, endless possibilities.
05/24/2026

Fresh dough, endless possibilities.

Address

600 Guerrero Street
San Francisco, CA
94110

Opening Hours

Monday 8am - 7pm
Tuesday 7:30am - 7pm
Wednesday 7:30am - 7pm
Thursday 7:30am - 8pm
Friday 7:30am - 8pm
Saturday 8am - 8pm
Sunday 8am - 8pm

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