Classic Desserts

Traditional pȃte à choux is baked into a light, crispy pastry shell. It's then filled with vanilla bean pastry cream and  glazed with chocolate ganache. Available January 3-5, January 22-26, February 12-16, March 5-9, March 26-30

The classic French mille feuille:  layers of puff pastry, apricot preserves, and diplomat cream. Glazed with fondant and chocolate. Available January 8-12, January 29-2, February 19-23, March 12-16

Classic cannoli shells filled with sweetened ricotta and mascarpone cheeses enhanced with a hint of orange zest and grated chocolate. Garnished with pistachios, chocolate and candied orange peel. Available January 15-19, February 5-9, February 26 – March 2, March 19-23

Decadent, velvety custard speckled with flecks of vanilla bean topped with a thin layer of shattering caramelized sugar.