CHEESECAKE
We're celebrating spring with our Gardenia & Blackberry Cheesecake.

From an old, french technique called 'enfleurage' to decoction, extraction, infusion and other experimentation - we've captured the essence of spring and baked it into our cheesecake.

This season we celebrate the gardenia:
We've started with an enfleurage of gardenia and cream cheese - and also a gardenia and butter enfleurage. Then onto the sugar; which we've infused with gardenia. The richness of the cake is enhanced with our Gardenia Syrup and Blackberry Sauce. And, of course - a cake wouldn't be complete without white chocolate curls sprinkled on top of fresh blackberries.

We hate to brag, but our customers say it's the "best cheesecake ever" - and we agree!

GOOEY BUTTER CAKE

For those with a serious sweet tooth, we present our Honeysuckle & Pineapple Gooey Butter Cake.

We use a bit of kitchen alchemy to bring to life the scent and sweet flavor of the Honeysuckle in this (seriously ooey and gooey) Gooey Butter Cake.

We've started with an enfleurage of honeysuckle and cream cheese - and also a Honeysuckle-infused sugar. The sweetness of the cake is made even sweeter with our Honeysuckle Syrup. And, of course - a cake wouldn't be complete unless sprinkled with curls - in this case candied pineapple curls - as well as a pineapple flower garnish.