products
seasonal & holidays
Any holiday or other special occasion can be enhanced with Chef Laurent Dupal’s extraordinary spécialité maison, the croquembouche. Essentially a tall cone of tiny profiteroles filled with Grand-Marnier-infused cream, the entire confectioned edifice is glaze-dressed with delicate spun sugar. Originally baked as a type of architectural French wedding cake, the croquembouche is as memorable a centerpiece as it is an exquisite dessert.
Seasonal specials also include the bûche de Noël, a delicate sponge cake filled and rolled-up with a chocolate or Grand Marnier-vanilla cream, and a line of buttery hand-made chocolate truffles for Christmas. Easter would not be complete without Chef Dupal’s artisanal white, milk, and dark chocolate eggs and bunnies. And the “King’s Cake,” known as galette des rois, is filled with frangipane, a rich buttery almond paste, and traditional lucky charm, and offered at the Feast of the Epiphany in early January.
galette des rois
Rich and sweet almond paste enclosed in a golden crisp puff pastry shell
bûche de noël
Vanilla or chocolate genoise rolled into a log filled with chocolate or vanilla cream
vanilla bûche de noël
Vanilla genoise, vanilla butter cream
chocolate bûche de noël
Chocolate genoise, chocolate butter cream
grand marnier bûche de noël
Vanilla genoise, Grand Marnier butter cream
raspberry-chocolate bûche de noël
Chocolate genoise, vanilla cream w/ fresh raspberries, topped w/ dark chocolate chips
raspberry mousse heart
Heart shaped raspberry mousse covered with thin layer of dark chocolate