It’s not often you come across a charity bake sale where the treats are made by chefs. On Saturday, Dec. 16, Cambridge School of Culinary Arts will hold a bake sale and feature desserts made by the chef instructors, alumni, and students of the pastry programs directed by French master pastry chef Delphin Gomes. Expect bûche de Noël ($35), macarons (6 for $10), frangipane pear tarts ($25) and flaky pastries, among other sweets that will fill the tables in two kitchens. Some items will be available frozen, such as ready-to-bake croissants (3 for $8). “We’ll have things people are intimidated to bake on their own,” says Beth Wittenstein, the school’s marketing coordinator. The offerings will also include sticky buns, raspberry oat bars, and of course, chocolate chip cookies. The bake sale was once a school tradition and is returning after a six-year hiatus. Roberta Dowling founded the cooking school more than 40 years ago in her home, and later moved it to its present location. Dowling passed away three years ago. New owners, Sean Leonard, a longtime employee at the school and graduate of the professional chef’s program, and Randy Freidus, took over last January. Proceeds from the sale will be donated to Community Cooks, a group that offers free, home-cooked meals to people in need. The bake sale will be held from 10 a.m. to 2 p.m., 2020 Massachusetts Ave., Cambridge, 617-354-2020, www.cambridgeculinary.com.