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New Bay Area French bakery chain: La PanotiQ

"La Tartine Group" is the independent firm behind this recent and considerable initiative, which Eater detailed below. I did more research and these are the people who acquired a site I reported earlier in downtown Mountain View, posting a plaque "La Tartine bakery."

No connection to either of the other two Bay Area "Tartine" bakery firms cited periodically on this board.

These new bakery-restaurants are due to open in various Bay Area cities; AFAIK none is open yet, Campbell's was reported furthest along, followed by one on Chestnut St. in SF and several others. A particular angle at these new bakeries will be heavy reliance on ingredients made in France.

One thing very evident is that the word "tartine" (as in "slice of bread [with butter, jam, etc.]" -- Cassell's Fr. Dic.) is fashionable among Bay Area bakers, this being at least the third such usage in recent years, source of occasional confusions already. (And don't overlook that "tartine" also is colloquial for "tirade, rigmarole.")


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  1. No mention of anyone involved having baking experience. The CEO was a real estate agent.

    I don't find any mention of French ingredients except butter.

    2 Replies
    1. re: Robert Lauriston

      "I don't find any mention of French ingredients except butter."

      I expect you will later. (As I said, I did more research.) No mention in Eater either of anyone _not_ having baking experience: It's a light preliminary article, evidently remarks from one manager. But I agree this is a formidable project -- in Eater's phrase, "La PanotiQ to Sweep Bay Area." Obviously we will judge by the results.

      1. re: eatzalot

        So did I. The only ingredients so far seem to be money and management. Maybe they're just planning to hire bakers away from Paris Baguette and La Boulange.

    2. its kinda curious they are planning locations in Campbell and Chestnut street. the demographics seem to be somewhat different (burbs, vs city). makes the learning curve even steeper.

      2 Replies
      1. re: ckshen

        Not to mention Livermore, Mountain View (both under construction), Berkeley, Palo Alto, Burlingame, Menlo Park, Los Altos "and eventually, an expansion to Los Angeles."

        1. re: ckshen

          "With 8-10 bakeries opening in 2014, and a continuous trend in years to come, our group will be opening up a lot of opportunities for the right people."


          1. re: Scrapironchef

            Who knows what their long-term plans are, but currently they're advertising for managers, not franchisees.

            1. re: Scrapironchef

              Not a franchise, at present anyway. I do know a little about their further plans -- from which my own inference is that the large number of early sites is part of the economics of making work an associated planned large-scale import of supplies from France. Currently you're just seeing the usual employment ads such as many new restaurants run, but with all the activity it shouldn't be too long before we can compare actual tastes of the product.

            2. Has anyone tried it? The Campbell location appears to be open.


              1. And the downtown Mountain View site is poised to open in a few days (I looked inside and talked to owners). And getting journalistic notice already.

                It was something of a remodeling job -- the space was long an office (a Scientology office) so the facilities, plumbing, etc. had to be re-worked for a restaurant.

                (Separately, soup├žon posted that the Marina location opened: http://chowhound.chow.com/topics/999503)