The guide has this to say about the bakery at 18th and Guerrero:

With its “lines out the door” and “insane waits,” “you’ll want to hate” this “hipster”-packed Mission patisserie with “no obvious sign (just follow the smell of butter)” and “cramped seating,” but nothing “can trump” its “mind-blowing pastries,” “eponymous open-faced treats” and “bread that comes out of the oven exactly at 5 p.m.”; sure, a slew slam “lackadaisical” service, but no matter: most just “keep going back.”

It rates 27 on the just-released food scores.

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I’ve been a Mission resident since 1998 and a professor emeritus at Berkeley’s J-school since 2019. I got my start in newspapers at the Albuquerque Tribune in the city where I was born and raised. Like many local news outlets, The Tribune no longer exists. I left daily newspapers after working at The New York Times for the business, foreign and city desks. Lucky for all of us, it is still here.

As an old friend once pointed out, local has long been in my bones. My Master’s Project at Columbia, later published in New York Magazine, was on New York City’s experiment in community boards.

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3 Comments

  1. Hey – it’s not “Tartine’s”… please, no suspect possessives or contractions – some of us care about these things!

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