Daniel Patterson

"It’s common knowledge that the best bread in San Francisco–make that America–is made by the brilliant, obsessive baker Chad Robertson at his Mission District storefront, Tartine Bakery."

Oliver Strand

"The result changes your thinking about bread: Fresh out of the oven, each loaf has a shell of blistered mahogany and an interior so chewy and preternaturally moist that it shimmers in the light."

Laura Siciliano-Rosen

"Everything that comes out of this Mission District bakery is incredible, and its sourdough method (literally referred to as the Tartine Method) has become the baseline approach for the vast majority of San Francisco bakers, both professional and recreational."

J. Kenji López-Alt

"The Best Sourdough Bread in San Francisco: Tartine Bakery - This is some of the best bread we've had anywhere."

Jeff Gordinier

"But if the artisanal miche niche has a spiritual godfather right now, it’s Chad Robertson, in San Francisco, whose fragrant, custardy loaves compel hungry followers to line up outside Tartine Bakery every evening."

Margo True

"The bread is crackly-crusted yet supremely springy, almost pillowlike, and its radiant heat keeps me warm all the way to the car. I break down and tear into a loaf, and for a few minutes the car fills with fragrant, yeasty steam and the sound of my own chewing."

Anna Roth

"Tartine is famous for its white country loaf with thick, crackling crust and silky, supple crumb, and Robertson and his team are building on that DNA to play the edges of what its bread can be."

Maggie Hoffman

"The loaves are deeply burnished, with a crackling crust giving way to some of the springiest, most flavorful bread I've ever encountered."

Suzanne Lenzer

"Mr. Robertson has developed a way, based on traditional principles, to get a tangy open crumb encased in a blistered, rugged crust at home, using all-natural leavener."

Meryl Rosofsky

"His masterpiece is the Country Loaf, which he developed and perfected over the course of two decades."