Best Thing Since Sliced Bread

Maggie Hoffman goes behind the scenes at Tartine Bakery in San Francisco:

“There are, of course, standout bakeries all over the US, but to me, Tartine stands out above them all, baking up superlative pastry, cakes, and breads, and constantly pushing the boundaries to make each bite better. Tartine croissants are the type you dream about: shatteringly flaky outside, with swirls and swirls of interior layers, soft and pillowy but never gummy or dense. The flavor: butter, but better.”