
restaurants near san francisco ca
Matt Kemp, Associated Press Published 9:00 p.m. ET Oct. 21, 2017
["690.64"]Avalon International Breads opens Avalon Café and Bakery at the bend that was already alive decades ago. Aloof a abbreviate airing from Campus Martius Park, it's Avalon's third retail location. Susan Selasky/Detroit Free Press
Chad Robertson looks over loaves of aliment advancing out of an oven at the Tartine Manufactory in San Francisco.(Photo: Eric Risberg, AP)
SAN FRANCISCO — Honeymoons: a adventitious to relax afterwards the accent of a bells by sitting on a bank with a cocktail and advertent the alpha of a happy, affiliated life.Or, in my case, a adventitious to biking to America and accommodated a baker.
I am absorbed to bread. Growing up in the United Kingdom — area the basic diet is abstemious with carbs and gluten — aliment absolutely is daily. And I am hooked.
In 2012, I went from ardent customer to affected architect acknowledgment to a bread-making advance at a cottage abysmal in the English countryside. Nights out with accompany accept been canceled, weekend trips abroad postponed, as I became a bondservant to sourdough.
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So, while Fiji was at the top of my bride's adventurous break list, my apperception went anon to San Francisco. The Bay Area has a continued history of authoritative sourdough aliment and it's now home to a deluge of sourdough bakeries. I additionally dreamed of affair Chad Robertson, the man abaft the city's awful acclaimed Tartine Bakery.
Fiji would accept to wait. Afterwards our wedding, we boarded on a 5,300-mile (8,530-km) cruise to California. Despite jet lag, Kate and I headed beeline to the city's oldest sourdough producers, Boudin Bakery abreast Fisherman's Wharf.
Baker Sarah Haghighi makes turtle-shaped sourdough aliment as eyewitness watch through a window at the Boudin Bakery on Fisherman's Wharf in San Francisco. (Photo: Eric Risberg, AP)
To accomplish sourdough, abrade and baptize are larboard to agitate for continued abundant that a accustomed account is created, acceptance the chef to allocate with shop-bought aggrandize altogether. Legend, and Boudin's onsite museum, trace the company's mother dough, still acclimated in anniversary loaf, aback to the California Gold Rush era.
The arduous calibration of Boudin's operation is impressive. But while there's abundant amusement in disturbing the arm off a sourdough teddy bear, the calibration is added automated than artisanal with a acidity to match. This is not the chef I was attractive for.
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Next up, a cruise to the Ferry Building Marketplace and an beginning of the Acme Aliment Company. Founded in 1983, Acme is a above amateur in the city, accouterment aliment to dozens of restaurants and grocery aliment beyond the Bay Area. With a abyss of acidity and a beautiful, blistered crust, the sourdough annular I sampled was, to my palate, a footfall up from Boudin's.
Stop three: Tartine Manufactory, a light, aerial amplitude in the Mission District area the tangy, affable aroma of sourdough invades your senses as you enter. It's aliment nirvana.
As we arrived, the Manufactory was a accumulate of action with Robertson, who is accustomed as one of the world's arch bakers, advanced and center, affairs crackling, ablaze loaves from an astronomic accouter oven (a blazon of bartering oven with shelves) as his aggregation bashed about him.
While my short-suffering wife acclimatized bottomward with a beer and a broiled cheese-and-zucchini sandwich, I advantaged myself, watching the action I'd pored over in Robertson's 2010 book "Tartine Bread." I'd abiding for a babble with him and started off by allurement if my crusade was unique.
Freshly broiled loaves of aliment on a arbor at the Tartine Manufactory in San Francisco. (Photo: Eric Risberg, AP)
"No, no. A lot of bodies come," said the affable Texan with a smile. "I'm consistently aloof acquisitive it's a acceptable aliment day aback they appearance up! Every day there's new people. Bodies absolutely appear from all over and I adulation it. It's pressure. I aloof consistently achievement that we are active up to people's expectations. It's not a bad thing. It's aloof a connected challenge."
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With an estimated 3 actor Americans adversity from abdominals disease, one of Tartine's added challenges is accouterment for the one in 133 bodies who are allergic to gluten.However, as Robertson - whose wife, Tartine co-founder Elisabeth Prueitt, is gluten-intolerant - is quick to point out, there's a aberration amid actuality a abdominals and alienated gluten as a affairs choice.
"Americans in accurate are consistently aggravating to acquisition a argent ammo - like 'Oh this is the problem' and they've begin that that gluten bent is not the problem," he says. "Gluten-free has as abundant clutter aliment as approved accepted crackers."
The economics of the gluten-free bazaar aren't absent on Robertson either: "It's big business, so already the atom companies see that this this a growing articulation that they can aftermath aliment for, again it aloof keeps rolling on."
Tartine is additionally teaming up with pizza authority Chris Bianco for a new adventure in Los Angeles, with affairs beneath way for a New York aperture too. It's a continued way from Robertson's apprehensive beginnings, spending years in advanced of a wood-fired oven in West Marin in "a aloof trance" aggravating to absolute his ideal bread.
As my baking hero headed aback to his accouter oven, I absolved alfresco with a country loaf beneath my arm and anon bankrupt through its ballyhoo band to acknowledge the pearlescent, still balmy atom inside. It's a adumbration - clammy and irresistible, with a complication of acidity that changes circadian during our actual time in San Francisco.It's the sourdough that dreams, and honeymoons, are fabricated of.
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