An olive oil sponge made with our fresh blueberry and cabernet compote and a lightly sweetened cream cheese mousseline.
Our staple ethically sourced vanilla bean cake paired with vanilla mousse and our vanilla bean reduction.
A light citrus olive oil cake soaked in an infused citrus scented syrup, featuring our scratch meyer lemon curd , house candied citrus peel and blueberry jam.
Brown sugar cake meets salted butterscotch. Um, hello! Paired with brown butter cream cheese and bourbon candied Georgia pecans.
Our vanilla cake layered with whipped Chantilly cream, seasonal wild strawberry compote and a salty sweet biscuit crumble.
Rose Champagne infused cake paired with our Veuve Clicquot Rose gelee, Raspberry Marmalade and fresh berry creme.
Agrimontana Sicilian 100% Pistachio Olive Oil cake paired along with Felchlin Edelweiss 36% White Chocolate, a sweet mascarpone filling and fresh raspberry gelee.
Buttermilk Callebaut Chocolate cake made with 100% Valrhona cacao layered with a 40% Valrhona Jivara Milk Chocolate Ganache
PSA: No Almond extract is allowed within 100 feet of this kitchen! Honey Almond Sponge soaked in an amaretto and vanilla bean infused syrup meets her match with a decadent almond filling.
For the child in us all, absolutely lick the spoon worthy. Our light vanilla cake folded with sprinkles + an edible cake batter buttercream.
More than your typical red velvet cake, This rich Valrhona cocoa sponge soaked in a buttermilk syrup pairs beautifully with a mascarpone cream cheese filling.
signature olive oil
vanilla & the bean
rose & berry
cocoa red velvet
almond & amaretto
brown butter & butterscotch