I fell hard and fast for the gougères at Tartine Bakery.
First of all, if you haven't been to this Mission District destination, you MUST go the next time you're in San Francisco. A trip to Tartine is not optional; it is mandatory. ( It's just a half -mile hoof away from the 16th St. Mission BART Station.) After eating at Tartine, you'll conclude that every other bakery you've ever visited and every other baked good or pastry you've ever consumed have been impostors.
After I ordered my ham and leek quiche and latte, I noticed these beautiful, golden-brown breads sitting in the case. The woman in front of me ordered a dozen to go, so I just had to try one too.
Gougères are as light as a cloud because they're made from choux, the same pastry that's used for cream puffs. The main difference is that the choux is savory, not sweet. Tartine 's gougères, which are loaded with fresh herbs and Gruyere cheese, are crispy, flaky on the outside and slightly doughy, eggy on the inside. It was love at first bite.
The object of my affection: Tartine's gougères
I've had love affairs with other carb and fat combos (potato balls from Portos, biscuits and gravy) but now I see that these were just flings. With Tartine gougères, I've found my GUD soul mate.
Heavy, savory sigh. When can I see you again?
600 Guerrero St
San Francisco, CA 94110