Tartine is one of the most celebrated bakeries in America, and the bread alone is worth a trip to the Mission. Chad Robertson's country loaves -- crackly-crusted, tangy, impossibly chewy -- come out of the oven at 5pm and sell out fast. The morning pastries, especially the morning bun (orange-scented, rolled in cinnamon sugar), are legendary.
The New York Times called it the best bakery in the country. Expect a line, especially on weekends -- it moves, but this is not grab-and-go. The original Guerrero Street location is small and always buzzing. Robertson and co-owner Elisabeth Prueitt won the James Beard Award for best pastry chefs in 2008.