Concierge.com's insider take:

The queue moves as slowly as a Cold War–era breadline, and you'll be hard-pressed to find anywhere to sit, but the cakes, pastries, and cookies at Tartine are worth the hassle. The James Beard Foundation thinks so, too: In 2008, co-owners Elisabeth Prueitt and Chad Robertson together won the coveted award of Outstanding Pastry Chef. The bakery uses organic ingredients wherever possible and local milk and eggs. In addition to baked goods, Tartine sells hot pressed sandwiches, such as soppressata and fontina with broccoli rabe pesto. The staff may be prone to hauteur, but who cares, when the frangipane-stuffed croissants are this sublime? If you can't find a table, head to nearby Dolores Park (at 18th and Dolores streets).—Updated by John Vlahides

Open Mondays 8 am to 7 pm, Tuesdays and Wednesdays 7:30 am to 7 pm, Thursdays and Fridays 7:30 am to 8 pm, Saturdays 8 am to 8 pm, and Sundays 9 am to 8 pm.