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Tartine Bakery

4.5

About this business

A San Francisco Bakery featuring breads by Chad Robertson and pastries by Elisabeth Prueitt 

Location details

600 Guerrero St, San Francisco, California 94110, San Francisco, CA, 94110, United States

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WeekdayScheduleStatus
Mon8:00 a.m. to 5:00 p.m.
Tue8:00 a.m. to 5:00 p.m.
Wed8:00 a.m. to 5:00 p.m.
Thu8:00 a.m. to 5:00 p.m.
Fri8:00 a.m. to 5:00 p.m.
Sat8:00 a.m. to 5:00 p.m.
Sun8:00 a.m. to 5:00 p.m.
4.57,160 reviews
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billy nguyen's profile image
billy nguyen 
11 years ago

Banana cream pie. That is all. 

Jerry Hong's profile image
Jerry Hong 
11 years ago

Get the broccoli pesto sandwich! So good!!!! 

Jerry Hong's profile image
Jerry Hong 
11 years ago

Get the morning bun! 

Elizabeth Silva's profile image
Elizabeth Silva 
11 years ago

Try to arrive shortly before 5pm & depart w/ a warm loaf of country bread in your arms! Crunchy exterior , chewy interior. We cut oblong loaf in half , freeze 50%, or we'll eat it all! 

Nori Heikkinen's profile image
Nori Heikkinen 
11 years ago

They now use almond milk with their coffee instead of soy milk, just like everyone else. Boo :( 

Jessica Feng's profile image
Jessica Feng 
11 years ago

Line moves a lot slower than it looks like it should. Banana cream tart 4" is ~$8, so share with a friend if possible! 

Adam's profile image
11 years ago

long lines but worth it. great morning buns and my favorite paninis 

Andrea's profile image
11 years ago

Morning bun, chocolate croissant and quiche were all amazing! And Four Barrel for lattes - can't go wrong with that! 

Daniel George's profile image
Daniel George 
11 years ago

honestly, this place is not worth the hype. The banana cream tart, croque monsieur & bread pudding that everyone is raving about are average and way overpriced. try a croissant instead 

Frequently asked questions about Tartine Bakery

How is Tartine Bakery rated?

Tartine Bakery has a 4.5 star rating with 7,160 reviews. 

When is Tartine Bakery open?

Tartine Bakery is closed now. It will open at 8:00 a.m. 

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