Signature Pastries

Dark chocolate mousse with crème anglaise center, hazelnut crunch, and chocolate biscuit, covered in dark chocolate glaze and mini macarons.

Milk chocolate raspberry mousse with a vanilla raspberry center and chocolate biscuit, covered in red chocolate glaze with fresh raspberry garnish.

70% chocolate mousse with dark chocolate glaze, atop a chocolate sablee with cocoa meringue.

Pistachio cake, hazelnut/pistachio praline crunch, pistachio mousseline, white chocolate mousse, and white chocolate cinnamon plaques.

Chiffon cake soaked in espresso syrup, with mascarpone mousse (contains Marsala wine), topped with cocoa powder, buttercream, and mini macarons.

Tangy key lime curd in a buttery graham cracker crust, topped with toasted meringue rosette.

Dark chocolate cream in a buttery graham cracker crust, with toasted meringue and chocolate curls.

Two layers of macadamia browned butter cake with salted caramel filling, topped with macadamia nuts and covered in a hazelnut/milk chocolate glaze.

4" dark chocolate gluten-free cake made with almond flour, topped with powdered sugar and fresh strawberry.

3" New York - style cheesecake with butter graham cracker crust, topped with assorted fresh fruit.

3” New York - style cheesecake with butter graham cracker crust, topped with caramel and roasted pecan.

Seasonal fruit tart with vanilla bean custard. Seasonal - requires a minimum of 2 days notice.

Milk chocolate raspberry mousse with a vanilla raspberry center and chocolate biscuit, covered in red chocolate glaze with fresh raspberry garnish.

Dark chocolate mousse with creme anglaise center, hazelnut crunch, and chocolate biscuit, covered in dark chocolate glaze and mini macarons.

Chiffon cake soaked in espresso syrup, with mascarpone mousse (contains Marsala wine), topped with cocoa powder, buttercream, and a macaron shell.