There aren’t many cafes that bake their own bread these days, let alone leaven yeast-free dough for up to eight hours. For Tartine, it’s non-negotiable.
The trio of Gallic eateries live and breathe the uncompromising standards of the French: baguettes are rolled by hand, croissants are made with real butter (not greasy-mouth-inducing margarine) and all slices, cakes and biscuits are handmade by local artisans.
Owners Niall and Willeke Lawler may be Irish and Dutch respectively, but like the French, they know that only good baking will deliver flavoursome bread with a shattering crust. The same attention is given to fillings.
Tartine’s long sourdough baguettes brim with oven-roasted chicken and sundried tomato; Tasmanian brie and leg ham; and Norwegian salmon and lemon-y cream cheese. A bonus for small eaters: you can buy a whole French stick, or just half.
The menu has proven so popular, it hasn’t changed since Tartine opened in a tiny corner of Trinity Arcade in 2009. The espresso offering is also impressive. There’s a house blend, dark blend and single origin available.
Even the French don’t do coffee this well.
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