Transition Piece

Alternating salted butterscotch caramel pretzel // candied ginger coconut

Mini vanilla-infused cheesecakes with a chocolate graham cracker crust, topped with homemade salted caramel and a chocolate-dipped roasted pecan.

Traditional French wedding cake comprised of a tower of cream puffs cemented with homemade caramel and garnished with spun sugar.

An array of pate au choux filled with vanilla-infused Cointreau cream // traditional pastry cream // clover honey whipped cream with fresh, crushed raspberries

Filled with pastry cream and fresh berries.

Roasted and (somewhat) skinned, to be used for a hazelnut praline spread.

A nine-layer cake with a base of chocolate hazelnut praline, then alternating layers of jaconde soaked in an espresso liqueur, coffee buttercream, and chocolate ganache. Topped with chocolate praline candies.

Dense and gooey cinnamon buns warm from the oven and waiting to be iced.

Mixing the dough with a wooden spoon to crush those raspberries just right!