3349 18th St
San Francisco, CA 94110-1904
(415) 648-9199
Pastry chef ELISABETH PRUEITT and her husband, renowned baker CHAD ROBERTSON, are the co-owners of Tartine Bakery and Bar Tartine in San Francisco. They both trained at the Culinary Institute of America in New York. Elisabeth and Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California. Using a wood fired brick oven, they baked bread and created rustic, elegant pastries using many of the techniques they had learned abroad. Chad’s bread garnered the attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. After 6 years of baking in the countryside, they relocated to San Francisco to open Tartine Bakery in 2002. Elisabeth was named Pastry Chef of the Year in San Francisco Magazine. Tartine Bakery is continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were nominated for James Beard Award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008. Their first book, ‘Tartine’, published by Chronicle Books, was chosen by Corby Kummer of the Atlantic Monthly in the New York Times list of selected top ten cookbooks of 2006. It was also nominated for a James Beard award for the photography of France Ruffenach. Tartine Bread, Chad’s second book, published by Chronicle Books is in current release: Fall 2010.
At Dolores Park Café we believe in giving locally and our goal is to create community in an urban setting. We have an extensive organic menu and deliciously fresh food. Happy hour daily, monthly exhibits by local artist, and live music every Friday night. We are committed to working with local, family owned businesses that share our commitment to the community and a sustainable lifestyle. All of our chicken, ham, bacon and beef is responsibly farmed. The eggs we use are cage free. Our coffees comes from Sightglass, a local roaster and we use organic produce whenever possible.
We grew up drinking milk tea and to this day are still obsessed about it. We started Boba Guys as a way to share the milk tea we remember from our childhood. Only now, it's with the best quality ingredients. No powders. Straus organic milk. Homemade syrup.
Breakfast, Panini, Italian, Mediterranean and Latin Fusion, Coffee and Pastries.
https://scontent-b-sjc.xx.fbcdn.net/hphotos-frc1/1013515_739739182719338_1050875857_n.jpg
We don't serve local coffee. https://twitter.com/StanzaCoffee
The story of FRONT begins with the space it inhabits. A former industrial loading dock, FRONT is literally the front of an eclectic studio that produces commercial film work, services corporate clients and even houses a robotics company. It's little wonder that our obsession with making, building, testing and perfecting eventually expanded into the kitchen as well. FRONT is a tasting workshop. A destination for purists, artists and designers seeking to reinterpret traditional methods while elevating ingredient and processes. We approach everything we make and taste with precision, invention and curiosity.
Every product we offer is Wheat Free, Dairy & Egg Free, Soy Free, Yeast Free, Trans Fat Free & Low Glycemic. Using nothing but high quality, simple ingredients.
Online menus, items, descriptions and prices for Zoe Bikini - Non Food & Beverage Retail - San Francisco, CA 94110