What The Little Tart Bakeshop is known for
Ohio native Sarah O'Brien started Little Tart at Atlanta farmers markets in 2010, opening her first shop in Grant Park in 2011. It now runs three Atlanta locations -- Grant Park, Krog Street Market and Summerhill -- sourcing ingredients from local farmers and foragers.
The Little Tart Bakeshop began as a farmers-market stall in 2010, when Ohio native Sarah O'Brien -- drawn south, by her own account, by the region's long growing season, good produce and friends already living in Atlanta -- started selling pastries directly to market shoppers. The stall did well enough that O'Brien opened her first permanent shop in 2011, at the Jane building in Grant Park.
The bakery has since grown to three brick-and-mortar locations across Atlanta -- Grant Park, Krog Street Market, and Summerhill, the newest, opened in 2019 -- while keeping its market-stall roots through continued farmers-market appearances. Its French-inspired seasonal tarts, croissants and pastries lean on relationships with local suppliers: farmers, jam makers, beekeepers, cheese makers and butchers all named as ingredient sources.
A decade and a half after its market-stall start, Little Tart still frames itself around that same local-sourcing, market-born identity, run by what the bakery describes as a team of bakers, baristas and counter staff focused on continuous improvement in the craft.
Best for — Farmers-market-grown French pastry across three Atlanta shops
Atlanta, GA, USA
Where next
- China House — George Town
- The Goods Shed — United Kingdom
- Devon House — Jamaica
Hand-curated for ORBIS · no paid placement