A hopeful break from the infamous lines for loaves at Tartine Bakery is imminent as Bar Tartine (561 Valencia) prepares to open its new bread and sandwich shop inside the restaurant on August 1. Operating hours will be 11 a.m. to 3 p.m. Wednesdays through Fridays.
The centerpiece of this new annex is a shiny new Italian oven, which was customized for owner Chad Robertson by TMB, the consulting arm of San Francisco Baking Institute run by bread guru Michel Suas (who also owns Thorough Bread and Pastry). The modifications are particularly suited to the wide variety of bread types that will be baked, including sprouted rye, sprouted wheat, and spelt loaves. There will be slabs and rounds as well as shapes and techniques that are new to Tartine.
The sandwich menu is still being finalized, but expect to see familiar flavors from chef Nicholaus Balla's current Bar Tartine menu served on sprouted rye among the options. Pickles, preserves, and spice blends will be on offer. Robertson is also experimenting with some new loaves for sandwiches made with ancient and heritage grains — which also happens to be the topic of his next bread bible.
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