Tartine Breads And Pies

[Pavido Scalf]

Itried a strawberry-rhubarb pie. The filling was great, not too sweet but with a great strawberry flavor, and the plate was drizzled with some caramel and lemon sauce that brought out the citrusy flavor of the rhubarb. The pie crust was buttery and crisp.

The other pie options included apple, mixed berry, butter, rhubarb and pecan, as well as a few cheesecakes. The bakery offers specials that change daily and you can order full-sized pies in the same flavors as the mini pies. They also bake artisan breads with stone ground wheat and all natural ingredients. They, too, change on a daily basis.While I was there, I spoke with Chef Marie, who was in charge of the kitchen and baking a new batch of pies. She was a student of Le Cordon Blue out here in Korea and said that they made everything on the menu from scratch every day.

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