Tzurit Or
Founder & Pastry Chef
Born in Tel Aviv, Tzurit brings an Israeli grandmother's warmth and a Parisian pastry school's precision to every recipe she develops for Tatte.
Our Story
About Tatte Bakery & Café
Tatte is an artisan bakery and café rooted in the belief that handcrafted food made with honest ingredients brings people together. Discover what drives us every day.
How It All Began
A Kitchen, A Dream & Lots of Butter
Tatte was born in 2007 from a tiny home kitchen in Brookline, Massachusetts. Founder Tzurit Or — an Israeli-born pastry artist — began baking intricately layered pastries inspired by her grandmother's recipes, selling them at local farmers' markets. The tatte bakery philosophy was simple from the start: use the finest ingredients, work with your hands, and put love into every single bite.
What began as weekend market stalls quickly grew into something far bigger than anyone anticipated. Loyal regulars kept coming back — not just for the flaky galettes and almond croissants, but for the warmth of the space and the sense of community that Tzurit naturally cultivated around her food.
Today Tatte operates multiple locations across the greater Boston area and Washington D.C., yet every item on the menu is still crafted with the same care and intention that went into that very first batch baked in a home oven. The tatte bakery spirit — generous, soulful, and deeply personal — remains unchanged.
Explore Our Menu
17+
Years of Craft
What We Stand For
Our Mission & Core Values
At Tatte, every decision — from sourcing ingredients to designing our spaces — is guided by a clear set of values that keep us honest, humble, and inspired.
Our Mission
To Nourish Through Honest Food
Our mission at Tatte is to create spaces where people feel genuinely welcome — where the food is made with integrity, the coffee is brewed with precision, and every guest leaves feeling cared for. We believe artisan food is not a luxury; it is a daily act of generosity. We bake from scratch, source thoughtfully, and serve with joy.
Quality First
We use only premium, seasonal ingredients — local wherever possible — and never compromise on the quality of what goes into our food.
Handcrafted Always
Everything at Tatte is made by hand. No shortcuts, no pre-mixes. Just skilled bakers crafting each item with patience and purpose.
Community Rooted
Our cafés are neighborhood anchors. We invest in local communities, partner with nearby producers, and celebrate the cultures around us.
Sustainable Practices
From compostable packaging to reducing food waste, we take our responsibility to the planet seriously and continually improve our impact.
Our Journey
The Tatte Bakery Timeline
From a farmers' market table to a beloved multi-city destination — here are the milestones that shaped who we are today.
2007
The First Batch
Tzurit Or begins baking from her home kitchen in Brookline, MA, selling hand-rolled pastries and galettes at the local farmers' market every Saturday.
2012
First Café Opens
Tatte's first brick-and-mortar location opens at 1003 Beacon St, Brookline. Demand exceeds expectations — lines form outside before 8am on opening day.
2015
Boston Expansion
Three new locations open across Boston including Harvard Square and the South End, cementing Tatte as a city institution and earning recognition from Bon Appétit.
2018
National Recognition
Tatte is named one of America's best bakeries by Food & Wine Magazine. The brand grows to 10 locations and launches its wholesale pastry program.
2021
Washington D.C. Arrival
Tatte opens its first locations outside Massachusetts, bringing the artisan tatte bakery experience to the nation's capital with three D.C. cafés.
2024
Growing & Giving Back
With 20+ locations, Tatte launches its community kitchen initiative — providing culinary training to underserved youth and donating surplus baked goods daily.
The People Behind Tatte
Meet Our Team
Talented bakers, passionate chefs, and dedicated hosts — the Tatte team brings skill, warmth, and creativity to everything they do.
Marcus Webb
Head of Culinary Operations
A Boston-bred chef with 15 years of fine dining experience, Marcus oversees menu development and kitchen standards across all Tatte locations.
Sofia Reyes
Head Baker
Sofia trained at the Culinary Institute of America and spent years perfecting sourdough in San Francisco before joining the Tatte bakery family.
Daniel Park
Creative Director
Daniel shapes the visual identity and atmosphere of every Tatte café, ensuring each space feels as beautiful and inviting as the food itself.