Despite the wait, it does not feel too long for customers as they get to watch the bakers move back and forth in the bakery’s open kitchen.  “Baking real time in an open kitchen is what Tartine is known for,” said Chad Robertson, a founder of the Bay Area bakery and who is in Korea to help with the store’s opening, to the Korea JoongAng Daily. He kept the kitchen going for days along with staff from Seoul and the Bay Area. Seoul was a natural choice, Robertson said, because he has been working with many culinary professionals of Korean background in the United States. He has developed new recipes using ingredients he learned about during recent visits to Korea, such as pine nuts. What’s known as rye bread in the U.S. store is called Hannam Rye in Korea, and includes pine nuts as well as pine-nut-flavored makgeolli, fermented rice wine. Marinated beef dish bulgogi, one of the most popular Korean dishes, is served on a sandwich. Robertson said last week that this is an item he plans to bring back to the San Francisco location. The exchange between the staff in Seoul and the staff in San Francisco will continue, as at least one staff member from the United States will stay. Newly hired bakers for the Seoul location were trained in the Bay Area before the shop opened last month. The bakery’s next move is to open the Tartine Manufactory in Los Angeles within the next couple of months. There are plans to open up four more branches in Korea over the next two years, the bakery said.