If there’s one thing that defines Tartine, it’s that the prices are a bit steep but the portions are big too. The quality, of course, is the best. So there isn’t much you can eat there on a solo visit… This time I stopped by to buy some bread to stock in the fridge.

The ceiling

The long lines from the opening days seem to be gone now, but the place is still packed. Not surprising, really, since there are so few places on this level.

Inside

Frangipane tart

I heard it has seasonal fruit in it. So America can make desserts this well too… (Or maybe they learned it in France…)

Country bread

I bought one and I think it lasted me about a week. That tangy sourdough is really appealing.

The crumb

It’s so good as an everyday table bread. Some people say the sourness is just a matter of taste… hmm… but when it’s this good, it’s hard to call it a mere difference in preference, isn’t it? Then again, maybe it’s only Tartine that pulls it off…

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