Tartine

I can only imagine the ham and cheese croissant from San Francisco’s Tartine Bakery contains at least a day’s worth of calories. It’s an incomparable splurge … especially when still warm from the oven.

The ham is smoky and thickly sliced. The good cheese bakes into the buttery croissant, it’s edges just slightly charred to a deep, golden brown. My fingers are coated with a light sheen of fat.

It’s really two meals.

Around the corner from the madness of the bakery, I sat in the shade of a vibrant palm on brick steps in front of a Mediterranean blue door. I ate every delicious bite, until I was covered in flakes of croissant skin.