Individual Pastries

• Apple Tartlet
  whole baked apples on a bed of flaky pastry dough with a light golden apricot glaze

• Blueberry Tartlet
  glazed fresh blueberries and pastry creme in a buttery dough shell

• Pear Caramel Mousse
  layers of almond and chocolate biscuit topped with caramel soaked pears in a delicious mousse finished with brushed coffee flavour

• Le Pistache
  pistachio biscuit base with two layers of smooth chocolate mousse and white chocolate mousse with pistachio flavor

• Strawberry Cake
  a moist kirsch-flavored white genoise with fresh large pieces of strawberries, light whipped cream, and a thin layer of dark european chocolate on the bottom finished with toasted slivered almonds

• Opera
  thin layers of true mocha butter cream and chocolate ganache and dense almond biscuit with a hint of rum

• Le Croqueline
  grand marnier and praline mousse divided by a thin layer of chocolate and almond biscuit, hazelnut feuilletine, finished with caramelized orange slice

• Tiramisu
  rum and espresso soaked chocolate and white genoise divided by smooth mascarpone cheese and whipped cream

• Eclair
  fresh pste aschoux filled with creme patissiere base, topped with european dark chocolate icing

• Rustic Apricot Tartlet
  glazed apricots on a light almond cream base with flaky, buttery pastry dough

• Chocolate Mousse Cake
  layers of dark chocolate genoise flavored with a hint of grand marnier and a fluffy chocolate mousse. glazed with chocolate ganache - rich but not too sweet.

• Lemon Meringue
  home-made lemon curd with a toasted swiss meringue in a sugar dough shell

• Napoleon
  alternating layers of flaky pastry dough and creme topped with fondant sugar. french name "millefeuille" meaning "thousands of sheets or layers" refers to the flaky pastry dough.

• Pear Almond Tartlet
  syrup soaked pear halves on top of almond cream in a buttery sugar dough shell

• Champagne Mousse
  raspberry soaked pears in a brut champagne bavaroise, with a layer of white biscuit, topped with a toasted swiss meringue

• Strawberry Mango Mousse
  smooth strawberry and mango mousse divided with a thin layer of moist white biscuit

• Lemon Cake
  two layers of moist white genoise divided by smooth lemon curd and whipped cream, garnished with granulated croquants, and finished with home-made lemon cream

• Royal
  rich chocolate mousse with almond biscuit and a crunchy hazelnut feuilletine on the bottom. finished with chocolate glaze and imported snow sugar

• Trio Of Mousse
  perfect combination of chocolate mousse and vanillla mousse, with almond and chocolate biscuit in the middle

• Black Forest Cake
  a traditional black forest cake made with two layers of kirsch- soaked chocolate genoise, a layer of chocolate ganache, fresh whipped cream and imported dark cherries. finished with chocolate shavings on the side.

• Paris-brest
  ring-shaped pate a choux with praline butter cream garnished with slivered toased almonds.

Whole Cakes And Tarts

• Strawberry Cake
  a moist kirsch-flavored white genoise with fresh large pieces of strawberries, light whipped cream, and a thin layer of dark european chocolate on the bottom finished with toasted slivered almonds

• Champagne Mousse
  raspberry soaked pears in a brut champagne bavaroise, with a layer of white biscuit, topped with a toasted swiss meringue

• Petit-fours
  nice assortment of chef's choice bite-size pastries

• Chocolate Mousse Cake
  layers of dark chocolate genoise flavored with a hint of grand marnier and a fluffy chocolate mousse. glazed with chocolate ganache - rich but not too sweet.

• Pear Almond Tart
  syrup soaked pear halves on top of almond cream in a buttery sugar dough shell

• Strawberry Mango Mousse
  strawberry mango mousse smooth strawberry and mango mousse divided with a thin layer of moist white biscuit

• Assorted Fruit Tart
  lightly glazed slices of kiwi and strawberry halves on top of a freshly made pastry creme in a buttery sugar dough shell. fruit selection may vary depending on the season.

• Le Pistache
  pistachio biscuit base with two layers of smooth chocolate mousse and white chocolate mousse with pistachio flavor

• Trio Of Mousse
  perfect combination of chocolate mousse and vanillla mousse, with almond and chocolate biscuit in the middle

• Tiramisu
  rum and espresso soaked chocolate and white genoise divided by smooth mascarpone cheese and whipped cream

• Lemon Meringue
  home-made lemon curd with a toasted swiss meringue home-made lemon curd with a toasted swiss meringue in a sugar dough shell

• Black Forest Cake
  a traditional black forest cake made with two layers of kirsch- soaked chocolate genoise, a layer of chocolate ganache, fresh whipped cream and imported dark cherries. finished with chocolate shavings on the side.

• Apple Tart
  whole baked apples on a bed of flaky pastry dough with a light golden apricot glaze

• Napoleon
  alternating layers of flaky pastry dough and creme topped with fondant sugar. french name "millefeuille" meaning "thousands of sheets or layers" refers to the flaky pastry dough.

• Bread Pudding

• Rustic Apricot Tart
  glazed apricots on a light almond cream base with flaky, buttery pastry dough

• Chocolate Tart
  rich dark chocolate baked in a buttery sugar dough shell

• Lemon Cake
  two layers of moist white genoise divided by smooth lemon curd and whipped cream, garnished with granulated croquants, and finished with home-made lemon cream

• Croque-en-bouche
  traditional french cake for baptisms, communions and weddings. dipped in hard caramel, the pate a choux is filled with vanilla cream (other flavours available) and built like a tower.

• Opera
  thin layers of true mocha butter cream and chocolate ganache and dense almond biscuit with a hint of rum

• Pear Caramel Mousse