The story
Located on Via Giuseppe Mazzini, Tarì has quickly established itself as one of Turin’s most visually striking destinations. The bakery is undeniably Instagrammable, drawing visitors in with a playful array of creative, uniquely shaped pastries that stand out in any display case.
However, the experience at Tarì remains a subject of debate for those prioritizing flavor over aesthetics. Creator Giuliacrossbow noted that while the shop excels at presentation, the actual eating experience often falls short. In her review, she argued that the bakery’s focus on "strange shapes" comes at the expense of quality, describing the offerings—including the Pain au Chocolat, Veneziana, and Éclair Speciale—as overpriced and flavor-unbalanced. For diners who value substance as much as style, this trendy spot may prove to be more of a visual treat than a culinary one.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 8 dish mentions say about the food
Tarì’s Veneziana earns rapturous praise as the standout dish, with reviewers describing the restaurant’s food as warm, soulful, and deeply satisfying.
“This veneziana is very heavy, maybe because of the fermentation or the huge amount of cream inside. It has sugar on top like a Buondì Motta, which I don't like aesthetically — it makes it look fake. The cream is very generous, but it's too sweet for me. The pastry cream isn't the most iconic I've had, it doesn't taste much of egg. There are lots of vanilla specks but you can't really taste it. The brioche part is fragrant.”
What creators say
1 creator has covered Tarì. Most active: Giuliacrossbow
Tarì is a very Instagrammable bakery in Turin with creative shaped pastries, but I found the flavours often unbalanced and overpriced, with too much focus on looks over taste.
Dishes mentioned
Pain au Chocolat
This pain au chocolat is huge, very tall and fluffy. The baking looks right. I can smell the butter, it's quite dry inside which I like. The dark chocolate sticks are good, the butteriness and fermentation are nice. The chocolate is still firm, as it should be.
Veneziana
This veneziana is very heavy, maybe because of the fermentation or the huge amount of cream inside. It has sugar on top like a Buondì Motta, which I don't like aesthetically — it makes it look fake. The cream is very generous, but it's too sweet for me. The pastry cream isn't the most iconic I've had, it doesn't taste much of egg. There are lots of vanilla specks but you can't really taste it. The brioche part is fragrant.
- Croissant
Bacio di Dama
This is their signature. It has hazelnut pastry cream and a thin layer of gianduia inside. It's huge, like a cubic croissant. The gianduia cream hits you immediately, it's incredibly indulgent. The lamination is very crunchy, like a Swiss roll. It tastes like a cremino chocolate in your mouth. But it's a double-edged sword — it's very sweet and cloying after a while, I'd share it with someone.
Éclair Speciale
This éclair is stuffed with pastry cream, with fruit and gianduia on top. It's very crunchy on the outside. The cream is the same as in the veneziana. The abundance of cream covers the taste of the pastry, which is a shame. The crunchy part is identical to the Bacio di dama. The fruit adds a nice acidic touch.
