Wednesday, May 7, 2008

I left my heart in San Francisco

I've just returned from a three-day trip to San Francisco, where I fell head-over-heels in love. I feel like a silly schoolgirl because I can't stop thinking about my new obsession. I keep replaying the memory of our first encounter over and over again. I let out a heavy sigh and fantasize about our next time together.

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?

Tartine Bakery
600 Guerrero St
San Francisco, CA 94110
(415) 487-2600


Anonymous said...

you know i make those lovely savory cheese balls fairly often, don't you?
they're absolutely and completely worth obsessing over!

Anonymous said...

I'm catching up on my reading your blogs (which have had a terrific makeover I see) and am falling in love with Gougeres too. The name itself is surprisingly unfamiliar to my French self.

Cynthia said...

Yum...I make them often for cocktail parties but now Tartine is on my list of musts when I go to SF next month!

Anonymous said...

I had the Gougeres ,my freind the almond frangiappe . Both marvelous.
Apparently their most poular pastry is the "morning bun" Bought one of those for later , it too was excellent.

This bakery tartines apparently is a James beard award winner. The music ,art and ambiance are truly San Franciscan culture.

Thank you Susan I will attempt other suggestions soon