Baker Chad Robertson does two things to croissants better than anyone in America.
First, he effortlessly deploys the French cwa-ssahn pronunciation without sounding pretentious. But more important, he serves 200 perfectly crisp but chewy croissants a day fresh, within an hour of leaving the oven, to the bakery’s ravenous fans. They’ve been snaking around the block of his original San Francisco bakery for two decades and his new location, Tartine Manufactory, for a little over a year.
This story is from the December 2017 - January 2018 edition of Saveur.
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This story is from the December 2017 - January 2018 edition of Saveur.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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