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Tartine Bread Wire

Millionaire La Boulange owner Pascal Rigo thinks it's bull-sheet that Tartine Bakery doesn't start selling loaves of bread until 5 p.m. on weekdays, but it sounds like that will change soon thanks to the new 15,000 pound oven at the Bar Tartine annex: "Chad [Robertson] won’t have to wait for the bakery oven to free up mid-afternoon to start rolling out loaves. He’ll be baking bread all day...come fall, loaves will be available everywhere, fingers crossed."[photo] [The Bold Italic, San Fran Mag]

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