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 October January 5 - 7, January 24 - 28, February 14 - 18, March 7 - 11, March 28 - April 1
The classic French mille feuille: layers of puff pastry, apricot preserves, and diplomat cream. Glazed with fondant and chocolate. Available October January 10 - 14, January 31 - February 4, February 21 - 25, March 14 - 18
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 17 - 21, February 7 - 11, February 28 - March 4, March 21 - 25
Decadent, velvety custard speckled with flecks of vanilla bean topped with a thin layer of shattering caramelized sugar.