As classmates at the prestigious Institute of Culinary Education (I.C.E.) in New York City, three budding pastry chefs- with a bit of a sassy attitude- earned the nickname “Three Tarts.” The moniker stuck even after graduation, and when Marla D’Urso decided to open her own bakery, she invited her classmates to join her. Three Tarts was born, and the trio set to work creating bite-sized gourmet treats to sell from their first retail store in Chelsea. Now exclusively available here on our website and at specially selected gourmet stores nationwide, Three Tarts has made a name as one of New York’s finest confection and bakery artisans.

Our inventive pastry chefs have been trained in New York City’s best restaurants and have been invited to represent Three Tarts at the prestigious James Beard Foundation three times. That’s why we’re sure you will be able to taste the difference between our desserts and those from the other guys. Our creations are sophisticated, the flavors are complex, and our ingredients are the finest available. Three Tarts’ treats are all delicately portioned and perfect for hostess gifts, pass around affairs, tea parties, dessert presentations or just for a sweet fix without overindulging.

We hope that you’ll enjoy our selection of artisanal small batch sweets! And if sending a gift, don’t forget to pair your choice with something from our giftware selection to make an even more thoughtful presentation!

Marla D’Urso – Owner, Founder, Primary Tart
Marla’s first career was in interior design. After a decade of decorating homes in NYC and Vail, CO, she decided to combine her eye for detail, and passion for design and décor with her love of pastries. Upon graduation from the Institute of Culinary Education in NYC, she opened Three Tarts. Marla manages all aspects of the business and dreams up fresh ideas for sweet treats, packaging, products and displays.

Danielle Falcon – pastry chef, kitchen manager, fearless adventure
After graduating from Johnson and Wales University and studying abroad in Florence, Italy, Danielle moved on a whim to New York City to fulfill her dreams and the promise of young love. Only 25, Danielle quickly gained experience at a prestigious catering company, The Catered Affair, honed her craft as Kitchen Supervisor at Finale Desserterie, developed leadership skills as Head Chef at Sweet Revenge in the West Village, and now holds the title of Pastry Chef here at Three Tarts. She has lived in NYC for three years and enjoys downtime with her beloved pug, Brownie. She’s a freckle-faced firecracker who brings light and energy to the kitchen.

Michael Russo – Packaging, zombie artist, one man show
Somehow Michael manages to receive, package and ship all of our daily orders pretty much on his own. After arriving at our kitchen over a year ago, he skillfully revamped and reorganized our expediting process and made our whole shipping operation vastly more efficient. It’s a mystery to us how it gets everything packaged and out on time without leaving a crumb in his wake. Did we mention that he runs on pizza? Yup, Pizza. 3 meals a day
Kiyomi Toda-Burke – consulting chef, original tart, founder of Brooklyn Floss
One of the original Tarts, Kiyomi is still in the loop as a consulting chef on special projects. After years of working in fashion, Kiyomi was reborn as a master of pastry design, and brings her stylish sensibility and Japanese work ethic to the table. She has studied and worked under celebrity chefs Francois Payard and Pichet Ong, and is the founder of Brooklyn Floss, a company producing all natural cotton candy in over 50 fantastic flavors for events and local markets.
Sandra Palmer – pastry chef emerita, original tart
Sandra’s contribution to Three Tarts continues even though she’s no longer in the kitchen every day. Like Chef Kiyomi, Sandra’s voice and talent will continue to enhance Three Tarts’ future special projects and events. Sandra’s attention to detail comes from many years as an editor and proofreader. After graduating from the Institute of Culinary Education, Sandra gained experience using organic and sustainable ingredients from local growers during her time as a pastry cook at The Cleaver Company in Chelsea Market. Next, she worked on the dessert line at The Biltmore Room, rated one of the world’s best restaurants, and then under Chef Lincoln Carson producing desserts for NYC restaurants such as Blue Water Grill and Isabella’s.

Marina Brolin – owner, brand creator, sister-in-law
Marina’s extensive experience in graphic design has enabled her to turn our concept into a brand that is widely recognized. In addition to designing all of our branding, signage and packaging, Marina’s original artwork is featured on s’more kit boxes and her design for our marshmallow boxes won a 2013 Silver Summit Creative Award for package design.