Tate's began with Kathleen King, who baked in Southampton, New York, and built a following on Long Island's East End that has held for decades. She was 11 when she started baking chocolate chip cookies and selling them at her family's farmstand in Southampton, N.Y. The bakery is still there, at 43 N Sea Road, and still turns out the same kind of thing it always has.
What comes out of that kitchen follows old recipes and old habits. Ingredients are hand-selected. The baking is done the w
Tate's began with Kathleen King, who baked in Southampton, New York, and built a following on Long Island's East End that has held for decades. She was 11 when she started baking chocolate chip cookies and selling them at her family's farmstand in Southampton, N.Y. The bakery is still there, at 43 N Sea Road, and still turns out the same kind of thing it always has.
What comes out of that kitchen follows old recipes and old habits. Ingredients are hand-selected. The baking is done the way it has been done for a long time, without shortcuts, which is most of the reason the shop is still worth the drive.
