- Food Lens Five
Don’t be tempted to brush off this café as coffee, pastries, and brunch. After waiting in that epic line and tasting any one of those fluffy creations, you’ll know what we know: Tatte is what dreams are made of.
Born from the lifelong passion of self-trained, Tel Aviv-native pastry chef Tzurit Or, Tatte began in 2007 in Or’s home kitchen. She grew the business quickly: from small farmers’ market stands in Boston to today’s six rustically decorated, friendly brick-and-mortar cafes spanning Boston’s neighborhoods.
The newest location in the heart of Harvard Square may be the dreamiest of them all. Days at Tatte begin with cases and counters stacked and packed with croissants, brioche, buns, breads, tarts, twists, meringues, muffins, cookies, cakes, and rolls. Shelves are lined with granola, biscotti, and other quick-grab sweet treats, while espresso machines await, ready to whir out one carefully crafted, photogenic cappuccino after another.
By mid-morning (or earlier), pastry selections dwindle and the shelves begin to clear— but the same cannot be said for the lines. No need to worry: The open, airy kitchen churns out plenty of other hot and fresh Tatte-style goodness. Sandwiches served on house-made bread, salads, and other plated specialties (think: shakshuka, tartine, pancakes) can be whipped up and brought to your table—or packed to go.
Though there are two full stories of seating, from open until close you will find Tatte bustling with a hurried, social, open-market energy. Students, tourists, professionals, floaters, moms and dads—all gather in the soft, warm, and white communal spaces to share food, drink, and free-flowing conversation. Get there early, take in the scene, and enjoy the sweet taste of Tatte.
Brunch is everything. Friday, Saturday, and Sunday it’s available all day.
Not an Ivy-Leaguer? With other locations in Kendall, Beacon Hill, and Fenway, you’ll eventually stumble upon a Tatte one way or another.
Every week or so, Tatte offers evening baking classes at the Harvard Sq. location, each with a different theme: croissant, brioche, or bread.
Tzurit Or, owner of Tatte, holds a degree in management and communications and was an acclaimed film producer in Israel for 12 years. When she moved to the US in 2003, she refocused her energy into her love of baking and soon after founded Tatte.
Tastes of Tatte Bakery & Cafe
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