Bashful Tarte Bakery
What could possibly make a spoonful of medicine go down? Perhaps one of Sara Sneed’s amazing cupcakes or an ethereal super-sized macaron? Sneed, who portrayed a spot-on Mary Poppins this past winter at Cotuit Center for the Arts, and her crew that “came out of nowhere” are having a delightful time in the charming grey wainscoted redux of a previous bakery. Antique furniture, vintage-style lighting and delicious aromas complete the ambience.
The name Bashful Tarte was inspired by an image—now her logo—that she loved. Her mother loves catch phrases, and, “Anytime I need a boost of imagination I call her. We loved how bashful sounded on the tongue too,” Sneed enthused.
Sneed moved east to Western Massachusetts from Kansas City—the Kansas one—with her husband and their seven kids, and then washed ashore on Cape Cod five years ago. She first opened the bakery in Chatham but then cast her net farther for a more affordable and accessible spot just off Exit 8 on Route 6. They did 60 weddings last year—28 in September alone—so it helps to be easily reachable.
The Tarte offers “scratch-made, artisan-farm food every day, with a couture twist.” All the confections and savories—unique cinnamon-sugar, buttery, chewy donuts; sweet and savory handheld pies (often requested for wedding favors); daily frittatas; scones; giant macarons with an extraordinarily rich, creamy center and a very crunchy outside—are a fresh experience. Innovative interpretations include the infused lavender scones made with Earl Grey tea steeped in milk and finished with lemon glaze and a hint of lavender. While it is not a gluten free bakery, both the frittatas and the macarons are naturally gluten free.
Pies are a specialty. Sneed’s maternal grandmother taught her how to make a flaky, buttery crust and the selection is vast. Depending upon the season, you may find on offer over a dozen different fruit pies, nearly twenty cream pies and a dozen “blackbottom” and “tipsy” pies. Any one of them can be ordered all year long, with the exception of seasonal fruit.
Sneed’s cupcakes, and thus her cakes, showcase her whimsy and creativity in both design and flavor. A monthly-featured flavor encourages people to experiment. The bakery’s signature white cupcake is made with prosecco and—while the alcohol is baked out—the floral and fruity notes remain in the cake, giving it a unique flavor and a lovely tasty crust. The fudgy chocolate cake and cupcakes receive a red wine reduction buttercream frosting. Sneed’s only rule is that these MUST sit out for half an hour before being consumed—barely possible!—so that the buttercream frosting warms enough to realize the true meaning of “buttercream”. (Yes reader, I did take two: one I ate immediately, and the other I waited half an hour to eat. Point taken.)
Sneed takes any remaining baked goods to the local firehouse, police station or sometimes to whichever theatre company she is currently rehearsing with. “At end of day, when something is gone, it is gone,” Sneed affirms.
Sneed’s cakes recently received mention on marthastewartwedding.com and theknot.com. Check out the bakery’s website for a little history lesson on different types of pie and to see the multitude of concoctions that have been dreamed up and will, henceforth, be dreamed of.
The Bashful Tarte
23S White’s Path
South Yarmouth
508-619-3938
thebashfultarte.com
