Tartine is Bull-Shheet
That's what Starbucks' Pascal Rigo has to say about everyone's preferred morning bun purveyor in a rather mouthy interview with SF Magazine:
"[San Francisco] is the only place in the world where a bakery will make money by having bread at five o’clock in the afternoon. And it’s what—40 or 50 loaves, and each one costs seven bucks? It’s good, yes, but to call it a bakery ... it’s bull-sheet."
Read on for his thoughts on foodie bloggers, his "fuck nos" to the seasonal/locavore/organic-types, and other such nonsense.
[via Grub Street | Photo by Zoe Banks]
Comments
I guess $100 million isn't a cure for jealousy.
I think Tartine IS bullshit...but it's not their fault. They are simply capitalizing on the demand and ignorance of their customers.
In France, where Rigo is from, the price of bread is strictly regulated. It must be affordable to everyone. It is a staple, and people should not be forced to pay exorbitant prices for basic foodstuffs. "Let them eat cake" was Marie Antoinette's response to the proletariat complaining that they were starving because they couldn't even afford to buy bread.
So, culturally speaking, Rigo's incomprehension for spending $7 on a single loaf of bread is understandable. I doubt it has anything to do with jealousy (what, are you, 12-years-old, with that shit?)
As for his $100M? He's living the American dream better than we are, isn't he?
Don't get worked up when the biggest blog troll in SF comments.
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