I think the thing that struck me most about the Tartine loaf was its handcrafted-ness. In a food world where every moniker you read these days is small-batch, artisinal, made by hand, dock-to-door, farm-to-fork, most of these cliches don't signify superior taste, and here was a product whose production method I understood completely as having the highest form of integrity and attention to detail. The large score across the top was etched by a trained hand. The highly-hydrated dough was folded with great care. Holding this two-pound bread in my hands (which had traveled 2,800 miles by plane), I was overcome with a feeling of kinship.
Tartine Bread Crust