Seasonal pastries are only made for a few weeks each year, so get them while you can. A few of our favorites are described below.
Flourless Sacher Torte – PASSOVER
A flourless chocolate cake with apricot jam spread between the layers, covered in smooth chocolate ganache.
Biddies – EASTER
Our adorable cupcake chicks are only around for a week! We turn a vanilla or chocolate cupcake upside-down and frost it with vanilla or chocolate buttercream. Then we coat it with toasted coconut and add a face.
Triple Lemon Cake – LATE SPRING
A lemon-syrup-infused vanilla cake layered with lemon curd and frosted with lemon butter cream and lemon curd accents.
Strawberry Cream Cake – LATE SPRING
It’s almost too exquisite to eat… almost. Yellow sponge cake filled with sugared strawberries, frosted with whipped cream and decorated with fresh strawberries.
Hamantaschen – PURIM
A traditional Jewish cookie, Hamantaschen are triangular cookies filled with apricot-walnut, chocolate, or poppyseed filling.
Phantasmeringues – HALLOWEEN
Our popular ghost meringues appear out of thin air each October to fright and delight you.
Buche de Noel – DECEMBER
Our traditional Yule log cake is handmade every step of the way: thin layers of chocolate almond sponge cake are infused with coffee syrup and rolled with layers of marzipan and mocha buttercream frosting. We frost the rolled cake with chocolate ganache and style it like bark, then add handmade meringue mushrooms and candied rosemary and cranberries. Watch one of our pastry bakers make a Buche de Noel, below.