Nº I
Forest Floor
2022Chocolate tree · raspberry · cocoa soil
— Garden & Gun
Vol. XIV — Pastry & Patisserie
Greenville · South Carolina
✦ Top 3 Pastry Chef · United States
TarcianiHarger
"Pastry as a quiet act of devotion — sugar shaped into sculpture, memory into flavor."
Portrait — MMXXV
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Featured · Garden & Gun ✦Top 3 Pastry Chefs · USA ✦Michelin Guide Listed ✦Town Carolina · Sugar Fairy ✦Flavor Magazine · Edible Terrarium ✦Euphoria Greenville · Signature Series ✦Featured · Garden & Gun ✦Top 3 Pastry Chefs · USA ✦Michelin Guide Listed ✦Town Carolina · Sugar Fairy ✦Flavor Magazine · Edible Terrarium ✦Euphoria Greenville · Signature Series ✦
In the Pass
Chapter I — The Chef
A studied obsession with detail.
Trained beside Michelin-starred chefs and recognized as one of the country's three finest pastry minds, Tarciani approaches dessert as a discipline of restraint — quiet plates that speak in sugar, butter and silence.
01
Michelin Background
Years on the line of guide-listed kitchens, refining a contemporary American pastry vocabulary.
02
Top 3 in the U.S.
Recognized by national press and industry juries for sculptural plating and elegant restraint.
03
Awarded Plates
From edible terrariums to torched-meringue tarts — desserts that have made magazine covers.
04
Culinary Philosophy
Seasonal, sculptural, soft-spoken. Less ornament, more intention.
Atelier
Chapter II — Signature Plates
Sugar shaped into sculpture.
A rotating gallery of awarded compositions. Each plate is photographed as still-life, treated as object — to be looked at before it is tasted.
Nº II
La Pomme de Pin
2022Milk chocolate · honeycomb · dill
— Garden & Gun
Nº III
Banana en Cloche
2022Brûléed banana · marshmallow · caramel
— Garden & Gun
Nº IV
Pomme d'Or
2022Apple · caramel · vanilla quenelle
— Town Carolina
Plate Nº I · Forest Floor
Garden & Gun · 2022
Chapter III — The Journal
Recipes, written slowly.
V · AtelierStudy with Tarciani
Chapter V — The Atelier
Study with Tarciani.
A small, considered curriculum for those who want to learn pastry the way it was meant to be taught — close, slow, hand-to-hand.
Course Nº 01
Foundations of Pastry
Self-paced · 12 lessons
The discipline of doughs, creams and sugar work — taught with the slowness of an apprenticeship.
$ 480Enroll →
Course Nº 02
The Plated Dessert
Live cohort · 6 weeks
Composition, contrast and restraint. Designing dessert as still-life for the contemporary table.
$ 1,240Enroll →
Course Nº 03
Chocolate Atelier
On-site · 3 days
Tempering, sculpture and bonbon work in a hands-on residency at the Greenville studio.
$ 2,800Enroll →
In the kitchen · Soby's
Portrait — 2024
Chapter VI — Calendar
Where to find her this season.
Chapter VII — Boutique
Objects of the house.
A small, signed collection — books, tools and uniforms made in collaboration with American makers.
Add to bag
The Pastry Book
Editorial · HardcoverAdd to bag
Tarciani × Mauviel Bowl
Hammered Copper
Add to bag
Signature Apron
Linen · Made in NC
Press
Chapter VIII — Press
Words written about the work.
"Harger composes plates the way painters composed still-lifes — every element earned, nothing decorative."
"An edible terrarium that quietly redefined what dessert could be in the American South."
"The Sugar Fairy of the Carolinas — a pastry chef working at the very top of her craft."
GARDEN & GUNFLAVORTOWN CAROLINAEUPHORIAMICHELIN GUIDEFAB
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