Our story
Two tarts, one small kitchen
Golden Tart Co started the way most good things do — with a family recipe, a fluted tin, and no plan to turn it into a business.
It started in a garden
The first batch went out on a sunlit garden table: golden almond tarts cooling on a tray, handed to anyone who wandered past. People kept asking for more, so we kept baking.
That almond tart — frangipane, a whole almond, a honey glaze — is still on the menu, exactly as it was.
Small batches, every morning
We don’t mass-produce. Every tart is made by hand the morning it goes out, in batches small enough to keep an eye on each one. It’s slower, and that’s the point — you can taste the difference between baked-today and baked-whenever.
Our second tart, dark chocolate with crushed pistachio, came from that same habit of tinkering until something’s worth sharing.