ABOUT US
At Gingersnap Bakery, our pastries are simple and sublime. Everything we bake is hand crafted from scratch. Our pastries are always made with the highest quality fresh and natural ingredients, from artisan chocolates to the local fruits for which this region is renowned.

We are passionate about cakes and pastries. We obsess about their flavor, texture,
color, and design. Precisionists, we love it all - from the flakiness of our scones to the
crunch:melt ratio of our almond macaroons; from the shine on our chocolate truffle tortes to the flowers on our tiered wedding cakes

We know taste is exceptionally personal. Some people like chocolate, some people like strawberry and some people like strawberries dipped in chocolate on top of a lemon tart. Contact us and together we will discover the perfect sweet for your special occasion.

Abbe Alpert is the owner and pastry chef of Gingersnap Bakery in Harvard, MA. Abbe received formal training in pastry arts at Johnson & Wales Culinary Institute in Providence, Rhode Island. She has worked as a pastry chef for several award-winning bakeries, including Nashoba Brook Bakery in Concord, before starting Gingersnap Bakery in the winter of 2007.