Tartine Bakery opens at 9am on Sunday morning. When we got there at 8:53 there were already 15 people waiting in line all dressed for a blustery San Fran summer morning. And as the morning progressed the line extended down the block, even when the bakery opened for business. It's rare that I have the patience to wait in line for food, I mean how good can those morning buns be? But oh, they were good. And the almond croissants were flaky contortions of buttery dough, crunchy chopped almonds and more butter. The pain au chocolat is made with Scharfenberger chocolate, possibly the best idea to come to fruition in the baker world. Everything looked good including the quiches, bread pudding and banana cream pie. San Francisco is a foodie town, and from the looks of the dot-com gourmands packing the bakery, there's plenty worth waiting on line for.
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