Lindsey Mason

Lindsey Mason

Production Pastry Chef

Lindsey grew up in a small town in New Hampshire. Lindsey always loved cooking with her mom and still loves to spend time chatting and cooking with her family including her two Read More

stepchildren. The middle child of two teachers, Lindsey has embraced the spirit of life-long learning in her career always looking for places where she can learn more and share her knowledge with her coworkers. After culinary school, Lindsey spent time in South Carolina making pastries for James Beard award winning chef Louis Osteen. After returning to New England she spent the next ten years at Himmel Hospitality Group, starting as a pastry cook at Grill 23 was quickly promoted to Assistant Pastry Chef at Harvest, also spending time as both a savory and pastry sous chef within the company. When she’s not a work you can find Lindsey on her bicycle or in the kitchen at home cooking with her boyfriend and dog.
She is excited for her new roll as the Production Pastry chef.

ADITYA SASTRI

ADITYA SASTRI

Head Bread Baker

Sastri was born and raised in Bengaluru, India. After working as a butcher and line cook at various 5 star hotels in India he came to the Culinary Institute of America to study baking and Read More

Pastry arts. He interned at Guglhupf Bakery and Patisserie in Durham, NC and this is where his passion for bread began. After graduating from the CIA, he moved to San Antonio as bread baker for the CIA bakery café at their campus in Texas. After returning to India for a while he came back to the CIA to finish his bachelor’s in Culinary Science. Upon completion, he had the opportunity to intern at The Cooking Lab in Washington where he got to help with research on the new Modernist Bread book. He joined the Tatte team in September 2016 and is excited to take the bread program at Tatte to new heights.

Peter Adams

Peter Adams

Pastry Chef, Tatte Main Street

Born and raised in the Twin Cities, Peter got started in the kitchen at an early age recollecting cooking in the kitchen with his mom as a child. Peter worked off and on in the food Read More

service industry throughout high school and after to “pay the bills”, starting off at D’Amico & Sons, a local café chain in Minnesota specializing in Italian food.
After moving to Boston in 1999, he decided to pursue a career in the culinary arts. Peter started at Milk Street Café and Catering as their pastry cook. Soon after, he worked at the Museum of Fine Arts where he plated desserts in their high end restaurant. Peter then went on to work at Boston Harbor Hotel, where he was pastry cook and then moved to the assistant pastry chef position. At the Boston Harbor Hotel he was able to fine tune his desserts and artistry, and creatively develop new menu ideas.

After five years at the hotel, he moved on to become the pastry chef at The Reluctant Panther in Manchester, Vermont. At The Reluctant Panther, His creations captured the spirit of the restaurant’s uniqueness, reflecting simplicity and integrity of ingredients and flavors. When Peter came back to Massachusetts he joined the team at the Seaport World Trade Center as the Assistant Pastry Chef.

Peter is excited to be part of the Tatte Bakery team and the Main Street pastry team.

BRIDGET DELGIUDICE

BRIDGET DELGIUDICE

Pastry Chef

Bridget grew up in Weymouth, MA and had a love for baking at age 15 while working for a Swedish family’s bakery. There she met two Johnson and Wales University alumni who would mentor Read More

her, which led to her enrollment in the Baking and Pastry Arts and Food Service Management programs in Providence, RI. While in Providence, Bridget designed tarts at Pastiche Fine Desserts, taught students in the JWU fellowship program, and the Assistant Pastry Chef at Hotel Providence.
After 5 years in Providence, Bridget decided to move back to Massachusetts and became the Pastry Chef at TD Banknorth Garden. There she would solely run all the desserts for the suites as well as private events for the Bruins and Celtics owners. Bridget then decided to hone her cake decorating skills and started designing cakes at Pastry Art in Walpole, Ma. There she would meet a fellow chef that asked her to join Restaurant Associates/Museum of Fine Arts Boston, becoming their Executive Pastry Chef for 5 1/2 years. Bridget then joined the pastry department for a kosher caterer in Brookline, MA as the Executive Pastry Chef for the past 5 1/2 years.

Bridget is thrilled to join Tatte and lead the pastry team at Third street.

Mia Dobies

Mia Dobies

Pastry Chef

Born and raised in Cambridge, MA, Mia grew up with a love of baking (but mostly eating) sweets and desserts. Some of her fondest memories as a child are food related, from eating
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freshly baked chocolate chip cookies or going to her grandma’s house where she’d always have homemade rice pudding for her and her brother.
During high school Mia took a cooking class as an elective which ultimately brought her to the decision to attend Johnson & Wales University in Providence, RI. During her time at
JWU, she worked at Pastiche Fine Desserts, starting as a tart baker and working her way up to cake decorator.

After graduating with a Bachelors Degree in Baking and Pastry Arts, Mia moved back to Cambridge to take an Assistant Pastry Chef position at Temple Bar Restaurant where she helped create desserts for Temple Bar along with their sister restaurants, Grafton Street and Redline. After her time at Temple Bar, Mia went on to be the Pastry Chef at Sel de la Terre. From there she moved on to be the Pastry Chef for The Blue Room and helped open Belly Wine Bar. After spending 7 years in restaurants, Mia missed working in a bakery and took a position at Flour Bakery & Cafe where she spent
the last 3 1/2 years as Pastry Chef for 3 of their locations.
Mia is excited to join Tatte as part of their pastry team.