CINNAMON SWIRL BUTTER WITH HONEY-BUTTER GLAZE

TRADITIONAL FRENCH PASTRY, CARAMELIZED CRUST AND SOFT TENDER VANILLA RUM CENTER

BELGIAN VERSION OF A BRIOCHE MORNING BUN. YEAST DOUGH STUDDED WITH CANDIED ORANGE PEEL, SUGARED CENTER AND CRISPY PEARL SUGAR TOPPING

TAKING INSPIRATION FROM WHAT TICKLES OUR OR YOUR FANCY AT THE TIME

PETITE FRENCH PISTACHIO CAKES WITH LEMON GLAZE

Large chunks of bittersweet Belgian chocolate and topped with Murray River pink flake salt

Loaded with chunks of Belgian bittersweet chocolate, walnuts and espresso. This brownie eat many ways, room temperature for soft, cake like quality or chill for a dense fudge-like experience. Sold as a half sheet pan (12"x17") and custom cut as you like

RICH FUDGE LIKE BROWNIES WITH ROASTED HAZELNUTS 9 - 3"X3" PIECES

PLURGA BUTTER LOAF CAKE WITH GROUND ITALIAN ESPRESSO, SERVES 8-10

SWEET BREAD WITH SWIRLS OF BELGIAN CHOCOLATE AND CINNAMON THROUGH THE DOUGH

BROWN BUTTER FILLING, WHIPPED INTO A POLENTA BASE WITH A MAPLE CARAMEL CRUNCHY TOPPING. (THIS ITEM IS GLUTEN-FREE)

MADE WITH SOUTHERN TIER CHOCOLATE STOUT AND STUDDED WITH CHUNKS OF BELGIAN CHOCOLATE BAKED IN A NORDIC WARE FLUTE BUNDT PAN

A 2 LAYER CHOCOLATE CAKE BAKED WITH GROUND FRENCH LAVENDER. RUSTICALLY FROSTED WITH CHOCOLATE ORANGE BUTTERCREAM

VANILLA GENOISE SPONGE CAKE SLICED INTO THIN LAYERS WITH TOASTED ALMOND RUM BUTTERCREAM, COVERED WITH A BITTERSWEET CHOCOLATE GLAZE AND DECORATED WITH CANDIED WALNUTS

ASK ABOUT SEASONAL TARTS, ASSORTED SIZES

ASK US ABOUT A LAYER CAKE COMBINATION YOU MIGHT LIKE US TO CONCOCT FOR YOU. PLEASE NOTE, WE DO NOT WORK WITH FONDANT AND CANNOT PRODUCE CREAM CHEESE OR WHIPPED CREAM TYPE FROSTINGS.