Wholesale Menu
Chocolate Mousse Cake
Two layers genoise soaked with Cointreau, chocolate ganache, caramelized hazelnuts, chocolate mousse.
Carrot Cake
Traditional moist carrot cake with cream cheese frosting, Rum soaked golden raisins and coconut. Spiked with a fresh citrus syrup to lock in flavor.
Lemon-Honey Cake with Raspberries and Italian Meringue
Light and refreshing. This Mediterranean-influenced cake is iced and decorated with piped meringue.
Apple Custard Tart
Pate sucre crust filled with apple slices immersed in a sweet custard.
Clair de Lune
A perfect balance of white and dark chocolate mousse on a chocolate sponge, soaked with Kirsch. Finished by a chocolate glaze.
Pistachio- Raspberry Bar
Pistachio florentine, almond paste cake, and raspberry compote layered on top of a pate sucre crust. Perfect used as petit fours.
Black Forest
Chocolate genoise soaked with Kirsch. Brandied cherries in vanilla mousse, chocolate ganache.
Opera
Three layers of almond jaconde soaked with coffee syrup, coffee buttercream, and chocolate ganache.
Tart Citron
A pate sucre shell filled with lemon curd.
South of the Border Key Lime Pie
Classic dessert tart featuring the refreshing key lime filling in a gingersnap crust.
Cannoli Cake
Genoise soaked with Cointreau. Mascarpone filling topped with chocolate glaze.
Almond-Pear Tart
Poached pears carefully arranged atop of almond cream in a pate sucre shell.
Fruit Tart
Eye appealing fruit piled high inside a pate sucre crust with vanilla pastry cream.
Berry Compote Streusel
A sweet mixture of berries layered in a tart shell topped with almond streusel.
Chocolate Decadence
A sumptuous chocolate and cream combination to make this a rich delightful cake full of flavor.
Tiramisu
A perfect “pick-me-up” dessert. Coffee soaked sponge cake topped with creaming mascarpone filling, lightly dusted with cocoa powder.
Cheesecake
Variations include: Plain, Vanilla Bean, Chocolate Swirl, Almond-Raspberry, Cherry Chocolate-Chip, Amaretto, Strawberry-Lemon.
Mudslide Cake
A spectacle of layers starting with a rice crispy praline bottom topped with baileys white chocolate ganache. A rich chocolate cake followed by chocolate mouse and topped with vanilla chantilly cream. A true delight!
Dobos Torte
Traditional Hungarian dessert. Seven layers of light sponge cake with chocolate ganche between. Glazed with glaçage for a beautiful finish.
Blueberry and Coconut Tart
Coconut and blueberries in a light natural syrup with a crumb topping served in a pate sucre shell.