Tartine's Olive Loaf

Tartine Bakery's fresh bread has a cult following. Every day around 3 p.m., fresh loaves of bread come out of the oven. Within minutes, a line develops out the door, and sometimes around the corner and down the street. After an hour or two, they always sell out. Hungry bread lovers must then leave the bakery dejected and empty handed, or else go to Delfina next door to get Tartine bread served before their dinner.

Honestly, I never cared. I'm not a big fan of hard-crusted rustic bread, and have found even Tartine's legendary croissants to be too burnt on the outside. However much I love most of the goods at Tartine, rustic breads just aren't for me. But when the stars align to place me at Tartine Bakery when bread is available and there's a line of fewer than five customers, I know better than to reject my karma. I bought half a loaf of olive bread ($2.50), which was described by the gal at the counter as "Out of control." The other choices were walnut, sesame, country, herbs de provence, and lemon zest. I think, after trying pieces of the samples, that I would get walnut next time.

The bread was great fresh. Thick crispy crust, incredibly spongey inside. If this style of bread is what you like, I don't see how it could get much better than Tartine's. Personally, I like a light-colored and very thin crust with an airy interior. Like a baguette or epi loaf.

The bread was great for a sandwich the next day. This is some leftover fried chicken torn off the bone, lettuce, mayo mixed with mustard powder, and a light sprinkling of salt. Not very good cold (bread's too chewy), but great after some time in a toaster oven. The bread's crust crisps right up even after a night in the fridge in sandwich form, which really speaks to the skill of the fine craftsmen and women at Tartine.