It takes an army to pull off Tartine Manufactory, the stunning, hyphenated behemoth of a dining and drinking destination Chad Robertson and Elisabeth Prueitt have dreamed up in San Francisco's Mission District.
Here’s just a snapshot of a day in the life of the hottest spot in the Bay Area (and 2017 Restaurant of the Year).
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4:00 a.m. All bakers, pastry and bread, arrive and turn on the ovens. The bread team feeds the leaven, while the pastry team proofs brioche and morning buns. While they wait, they ready the jams, creams and egg washes.