This is the tres leche cake from Tartine. Oh boy. I did not expect Tartine lines to be so unnecessarily long. I had a bite of their croissant as well. I have not yet had a really delicious croissant before but this is probably as good as it gets in S.F. Nice sound when you break the bread apart and kind of a crunch when you bite into it. Brian (Happy Birthday!!) says that a croissant is suppose to be flaky? How do you attain that type of perfection?
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