Tartine Inner Sunset – San Francisco, CA: Hours & Menu

Opening hours

Pacific Time

Opening hours have not been published for this bakery yet. Call (415) 742-5005 to check today's hours. Know the hours? Send them to us.

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1226 9th Ave, San Francisco, CA 94122

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Address1226 9th Ave, San Francisco, CA 94122

Phone(415) 742-5005

StyleFrench bakery

CountySan Francisco

Time zonePacific Time

From city center2.7 mi west

About Tartine Inner Sunset

Set at 1226 9th Ave (94122), Tartine Inner Sunset is a French bakery about 2.7 mi west of central San Francisco.

Our San Francisco directory counts 408 bakeries in total, which works out to one bakery per 2,028 residents. The closest neighbour on our map is Submarine Center, less than 0.1 mi away.

Opening hours for Tartine Inner Sunset are not verified in our data. A quick call to (415) 742-5005 before you go saves a wasted trip, especially on holidays.

The brand runs 8 locations we track across the country.

At a glance

Listed as	French bakery
Bakeries in San Francisco	408
Nearest bakery	less than 0.1 mi
Brand locations	8

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What to order

Typical items at a French bakery like this one — the bakery's own selection may differ.

Full menu

Viennoiserie

Croissant au BeurreAn all-butter croissant with a honeycombed interior, shattering crust, and deep caramelized color from a long, slow proof.
Pain au ChocolatCroissant dough rolled around two batons of dark chocolate, flaky and buttery with bittersweet pockets.
Croissant aux AmandesDay-old croissant soaked in syrup, filled and topped with almond cream and sliced almonds, then rebaked; dense, sweet, and crisp-edged.
Pain aux RaisinsA spiral of croissant dough spread with crème pâtissière and rum-soaked raisins, soft in the middle and crisp at the edges.

Pain

FougasseProvençal leaf-shaped flatbread slashed with openings, brushed with olive oil and studded with olives or herbs.
Brioche NanterreA loaf of buttery brioche baked in a pan from several dough balls, ideal for toast or pain perdu.
Pain de SeigleRye bread with a dense, moist crumb and earthy sourness, traditionally served with oysters and salted butter.
Baguette TraditionMade only from flour, water, salt, and leaven, with a crackly crust, irregular holes, and a creamy, wheaty crumb.

Pâtisserie

Tarte TatinUpside-down apple tart of butter-caramelized apples on a pastry base, deeply amber and soft-set, often served with crème fraîche.
Éclair au ChocolatLong choux pastry filled with dark chocolate pastry cream and topped with glossy chocolate fondant, crisp-shelled and creamy within.
Tarte au CitronSweet shortcrust shell filled with sharp, satiny lemon curd, sometimes crowned with torched Italian meringue.
Mille-FeuilleThree layers of caramelized puff pastry with vanilla pastry cream, iced with marbled fondant; crisp, creamy, and messy to eat.