I can't believe I have let this post go for so long before actually committing it the blog. I think I was waiting until I needed to talk about it. This morning I read a Whipped post about Caroline's experience with some amazing pastries and I realized it was time. Partially this was because she articulated a pang I was currently having: a sweets craving that had yet to form itself into what I really wanted. Then I realized it was for pain au chocolat. This made me remember the last pain au chocolat I had in San Francisco and the Pie Field Research I did while I was there.

One of my “need-tos” when I visited San Francisco last month was to visit Tartine bakery. For years I have read wonderful things on blogs about this place, so Stacey and I waited in a line out the door and around the corner for about 45 minutes so I could experience it. We chatted about urban planning and Cleveland with a stranger in front of us (this quarter it seems I can talk of nothing else but my current studies) while making the snail’s pace through the line.
Once we got inside and smelled the lovely buttery, flaky aroma of the bakery I knew the wait was worth it. I couldn't quite see what was available until we were at the counter and so I made a quick, last minute decision on the slice of coconut cream pie. Stacey ordered the bread pudding on the suggestion of our new friend, we decided to split a Panini and I also ordered a pain au chocolat for the next morning (more on that later).

Stacey told me (after we tasted our goodies) that when I ordered she almost asked me to change it, because the coconut cream pie did not sound too exciting for her. We were both glad she had not. This pie, oh, this pie was so good. Thinking about it now makes me sad, happy and hungry all at once. I joked the week I was back in Ohio afterwards that the memory of this pie would sustain me through the rest of the winter. It has, to a certain extent, and has made me want to move to San Francisco. Is it silly to want to move to a city due to a bakery?
But back to the pie. I decided to do a Pie Field Research assignment with my last-minute order. The crust was flaky and it was protected from getting soggy by a thin layer of hardened chocolate. The chocolate seemed to have a touch of liquid caramel on top before the filling. The filling was light and creamy, with lovely toasted coconut overtones, and sprinkled on top. Coconut cream pies can often be heavy and sticky in consistency. This slice was unparalleled with the coconut cream pies in my personal history. Stacey called it “a gentle coconut.”

Our score: four enthusiastic stars. You must visit Tartine when in San Francisco.
(Oh, that pain au chocolat I also ordered? I bought it with the mind that Stacey and I would split it for breakfast the next day before I left town. That morning found me devouring it over its bag, embarrassed for my uncouth behavior but unable to stop myself. I did end up giving Stacey some, but I am still embarrassed by how I acted. It was divine, though, even a day old.)
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