Tarts Anon was founded in 2020, in the midst of coronavirus lockdowns. Gareth Whitton, former head pastry chef at the ritzy Dinner by Heston restaurant, had been baking at home to keep busy when his partner, Catherine Way, realised he was onto something special and convinced him to start a business.
The first week Whitton made two tarts (a choc-caramel and a cherry-almond) and sold a quarter of each. The following week, he made 10 tarts and sold them all. Soon after it was 20, then 70 once he moved into the kitchen at Collingwood co-working space Worksmith. Each drop was announced on Instagram and sold out almost instantly.
Nowadays, at this simple shopfront in Cremorne, he’s banging out 200 a week. He works out back, while the front-of-house space serves Square One coffee and five flavours of tart by the slice. Take-home tarts by the quarter, half or whole still have to be pre-ordered online from 6pm on Mondays for weekend collection.
Look out for Whitton and Way’s favourite flavour, pear, alongside a classic lemon tart and a brown butter and banana number. Then there’s the crowd favourite: a gooey caramel and chocolate custard tart Whitton developed in 2015 while working at a gastropub in Sydney. The recipe for this showstopper appears in Broadsheet’s new cookbook, Home Made.