Tzurit Or

Tzurit Or

Founder, CEO & Pastry Chef

Tatte founder Tzurit Or is a self-trained pastry chef. Growing up in Israel, Tzurit baked alongside her mother for family members, neighbors, and large community events. Baking became an Read More

important part of Tzurit’s adult life, as well, a way of honoring her roots and the recipes that shaped her youth.After receiving her degree in management and communications, Tzurit enjoyed a successful 12-year career as an acclaimed film producer. When she moved to the United States in 2003, Tzurit was ready for a change. She applied all of her budgeting, planning, and production experience to founding Tatte and returning to her first love: baking. Since then, the Tel Aviv-born chef has opened eight shops in Massachusetts and become renowned for her beautiful, delicious food and pastries.

Tzurit is thrilled to continue sharing the treats of her childhood with a wider audience and credits her enthusiastic supporters with Tatte’s success: “I am lucky to have the best customers, who supported me from the beginning when my shop was just a farm stand.”

Karen Kelley

Karen Kelley


Karen Kelley has more than 25 years of management and operational experience, having served as President and COO of both sweetgreen and Drybar, where she was responsible for driving Read More

strategic growth, overseeing key internal leaders across a number of functions including marketing, operations, finance and retail planning.

Karen has held senior positions at renowned national restaurant brands including Pinkberry, Jamba Juice, and Boston Market, where she managed national and global expansions for the respective brands.




VP Culinary & Executive Chef

Chef Tenner is the VP Culinary & Executive Chef for Tatte Bakery and Café. He joined Tzurit and her team in the fall of 2016 and brings with him over 20 years of experience cooking, Read More

creating and leading kitchens.Prior to joining Tatte, he was the Executive Chef and VP of Food & Beverage for Not Your Average Joes’s. He was responsible for the company’s culinary vision and menu development.

Chef Tenner held similar leadership roles for Bertucci’s Corporation and Legal Sea Foods, where he provided strategic culinary direction for these Boston-based restaurant chains. His cooking style and creations first hit a larger audience while working as a culinary team leader and r&d chef for Whole Foods Market.

Jeff’s earliest mark on the culinary scene occurred on a much smaller scale, at the helm of a small bistro in Portsmouth (NH). At the age of 23, he opened a cozy 62- seat restaurant, named Lindbergh’s Crossing. Their success on the lively food scene in the Seacoast area grew when they added Ciento Tapas Bar to their repertoire. For seven years, Jeff brought traditional bistro fare and Spanish tapas to this New England community while garnering regional and national acclaim.

The balance of Jeff’s professional history includes cooking stints across the country, including stops in Alaska, Colorado and California, where he received a degree in Culinary Arts from the California Culinary Academy.