Our delicious croissant, made with a European-style butter and lots of love!

Fresh berry fruits of Strawberries, Raspberries and Blueberries adorn decadent Vanilla pastry creme with a Almond Sable crust.

Pecans coated in turbinado sugar sit delicately on a bed of Pecan creme, made with Kentucky Bourbon, with an Almond Sable crust

Milk chocolate and Passion Fruit mousse, Passion Fruit creme, Hazelnut Crunch and flourless chocolate cake, draped in a Dark Chocolate glaze. A delicate balance of decadence. This item can be made in an entremet size (individuall) or an 8-inch cake.

Dark chocolate ganache, flavored with cherries and Chinese 5 spice, for a special wintertime treat!

This decadent pastry is named after the bicycle race from Paris to Brest and back, also in the shape of a wheel! Pate a choux cut in half and filled with rich, hazelnut creme. The Paris Brest can be made in individual portions or a large, 8-inch cake.

Cannele are a specialty from the Bordeaux region of France. Originally, the copper moulds were coated with beeswax, filled with the batter and cooked. Chef Terbush does it in a modern way, using butter instead of beeswax. The outside is caramelized and the inside is soft and gooey, with notes of Vanilla and Spiced Rum.

The entremet size of the Passion Fruit and Hazelnut Gateau. The perfect portion for one... or two, if you feel like sharing!

A true Southern staple! What's the secret behind these fluffy, golden beauties? Butter, of course! Biscuits can be made in mini or regular sizes.

Madeleines, a shell-shaped delicate cake made with lemon zest

Eclairs are made with a pate a choux base, filled with Vanilla pastry creme and topped with rich, chocolate fondant. Additional filling flavors: chocolate, hazelnut, and coffee.

Rich, European-style butter croissants and Pain au Chocolat.

Tart Lemon curd hides underneath a pillow of Lavender-infused crème, in an Almond Sablé shell.