Photography by Michael Caronchi
Naked Berry Drip Cake: Dark chocolate cake filled with fluffy layers of whipped cream and fresh berries. Vanilla bean buttercream lightly frosts the outside to reveal a “naked cake” dripping with decadent chocolate ganache and garnished with more fresh berries.
Amber Arcuri | Pastry Chef
Dark Chocolate Raspberry Torte Rich chocolate raspberry torte layered with pomegranate mousse and cranberry-pistachio bark.
Paw Mikkelsen | Pastry Chef and Co-Owner
Fall Crepe Cake: Chocolate cinnamon tower of crepes filled with orange curd and cranberries, blueberries, and raspberries.
Executive Chefs | Patrick Bernet and Edouardo Vicqueneau
Fraisier Revisité: Shortbread cookie and sponge cake made from imported French flour with pistachio diplomat cream stuffed into a caramelized sugar roll.
Macaron Aux Framboises: Raspberry macaron filled with a layer of diplomat cream, raspberries, and strawberry jam, finished with crumbled pistachios at the base.
Coupe Chocolat Fraise: Dark chocolate cup with a raspberry simple syrup–soaked sponge cake, topped with diplomat and whipped creams, embellished with berries.
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