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With a passion for crafting exquisite desserts, I have been fortunate to train under the tutelage of some of the world's most celebrated culinary maestros: The World’s Best Chef Antonio Bachour, renowned for his master of classic French Pastry, and The Best Chef of Middle East and Africa, Executive Pastry chef of Hermes, Karim Bourgi.
My dedication to using the finest organic French ingredients and the exquisite professional French Valrhona chocolate is reflected in every dessert I create. By limiting the use of sugar and eliminating artificial flavors, I strive to present desserts that not only tantalize the taste buds but also embrace a commitment to wholesome and natural indulgence.
PASSION FRUIT -MANGO
To achieve a modern and minimalist cake design, I assembled a sophisticated dessert featuring 8 layers of pistachio sponge, filled with a decadent French pistachio praline mousse and a zesty organic passion fruit confiture, creating a perfect balance of flavors. As a finishing touch, cake is covered in French white chocolate and 1lb of organic mango confiture.
This cake not only harmonizes the luxurious flavors of pistachio, passion fruit and mango, but also presents a visually striking and contemporary cake that is certain to impress both visually and gastronomically
Size 10in
Serves 16-18 (or 20 smaller sizes)
CHOCOLATE TRUFFLE RASPBERRY CAKE
My dessert features layers of French organic raspberry confit nestled between chocolate cakes soaked in Raspberry liquor & Raspberry punch. The cake is filled with bittersweet French Valrhona Tainori chocolate frosting, fresh raspberries, and chocolate curls. Unlike most bakeries that use cocoa for their chocolate cakes, I use French Valrhona chocolate for an authentic and natural chocolate flavor.
I take pride in using zero sugar in the chocolate filling and raspberry confit, showcasing my commitment to quality and healthier ingredients. This attention to detail and the use of premium, natural components truly sets my dessert apart from typical bakery offerings. My creation is the result of skillful craftsmanship and a deep appreciation for fine ingredients.
Size
8in - Serves 16
9in - Serves 18-20
RASPBERRY-PISTACHIO PRALINE CAKE This exquisite cake features 10 layers of pistachio sponge generously filled with French Valrhona Pistachio Praline Mascarpone mousse, along with organic French raspberry confit and crushed pistachios. It is elegantly topped with my signature French Valrhona Raspberry chocolate macarons and fresh berries. Its lightly sweet, moist composition, free from artificial flavors, is destined to be a favorite among your guests.
Size 9in
Serves 14-16 (or 20 smaller sizes)
CHOCOLATE TIRAMISU
Few flavor combinations rival the classic pairing of coffee and chocolate, making this twist on the beloved Italian dessert an irresistible treat.
Chocolate Tiramisu takes indulgence to the next level, delivering each silky, velvety bite with a robust espresso finish.
Layers of bittersweet chocolate genoise soaked in coffee syrup, complemented by chocolate ganache and a luscious, airy chocolate mascarpone mousse.
This cake is incredibly rich yet surprisingly light, making it the perfect fall delight for coffee and chocolate enthusiasts.
KYIV CAKE
The dessert features two meringue layers made with nearly 1lb of hazelnuts, complemented by French Valrhona Hazelnut praline buttercream and coated in chocolate buttercream made with French Valrhona Cocoa. The meringue texture offers a delightful combination of slight chewiness and crunchiness. This cake may not appeal to everyone's taste, but those who have grown up enjoying it are sure to relish it.
It took me over 10 attempts to perfect the texture, as it is easy to overbake or under-bake the layers, which is why many bakers struggle to get it right.
The addition of French Hazelnut Praline was my own innovation, driven by a desire for an intense hazelnut flavor, as the traditional buttercream used in the classic version felt too plain.
CLASSIC NAPOLEON
Step into my pastry world and ask anyone about my most coveted dessert, and you'll hear about the irresistible Napoleon cake. This exquisite creation has become the heartbeat of my dessert menu, bringing customers back time and time again.
Crafted with precision and care, each Napoleon cake boasts 14 delicate, hand-made puff pastry layers. The entire process, from the rolling of the dough to the precise cutting while still hot, demands unwavering attention to detail. It's this commitment to perfection that sets my Napoleon apart, making it a rarity among local bakeries.
However, the true star of this masterpiece lies within its layers, a classic, velvety French Creme Patisserie. The result is a symphony of flavors and textures leaving a lasting impression that beckons for just one more bite.
My Napoleon cake defies the stereotype of dry, lackluster pastries. Instead, it stands as a testament to what a truly exceptional dessert should be—divine, indulgent, and unforgettable. One taste is all it takes for my Napoleon to become your enduring favorite, a delight that lures you back for more.
Its timeless appeal and unparalleled excellence have made it a timeless classic, and I invite you to experience the enduring delight of this extraordinary creation for yourself.
Size: 9in
Serves: 14+16
CLASSIC HONEY CAKE (MEDOVIK)
Who doesn't love Honey cake? Only those who have never tried it.
This "visiting card" of Ukrainian cuisine has conquered the whole world. Its baking technology is “as old as the world” and originated in the ancient civilizations of Egypt, Greece and Rome.
Size: 9 in
Serves: 16-18
CHOCOLATE NIRVANA (GLUTEN FREE)
Indulgent and luxurious, Chocolate Nirvana is enhanced with hints of orange from Grand Marnier, and delightful flavor interplays from an assortment of fresh strawberries and seasonal berries. Infused with the aroma of almonds, this lavish flourless cake is perfect for those with gluten intolerance.
Crafted from homemade almond marzipan, the cake is adorned with French Valrhona Tainori bittersweet chocolate ganache, a medley of fresh berries, and a dusting of gold luster. It boasts a light, non-dense texture, offering a decadent experience.
Customer favorite
Size: 9in
Serves: 14
PASSION FRUIT CAKE Delightfully sophisticated and richly fruity, this is huge crowd-pleaser that tastes like pure summer sunshine and is perfect for any gatherings.
The creation features layers of white pound cake delicately soaked in French Organic Boiron Passion Fruit Syrup and generously filled with a luscious passion fruit whipped mousse made from homemade French Organic Passion Fruit curd. The first layer is adorned with passion fruit mousse and fresh slices of kiwi, while the second layer features passion fruit mousse with slices of fresh strawberries. The cake is elegantly covered in passion fruit mousse, topped with a garnish of fresh raspberries and edible gold pieces.
Size: 10 in
Serves:18- 20
SALTED CARAMEL W/ PRUNES & WALNUTS
This dessert comprises 12 delicate hand-rolled caramel biscuit layers filled with a moderately sweet caramel frosting, luscious salted caramel, prunes, and roasted walnut pieces. The splendid combination of caramel and walnuts perfectly complements the gentle tartness of juicy prunes.
Additionally, the option to omit walnuts or prunes is available upon request, and the dessert can be provided as a gluten-free option upon request.
Size 9in
Serves 14-16
ORANGE- KUMQUAT CAKE The dessert consists of 8 delicate orange sponge layers filled with orange cream, orange-kumquat rum confiture, and zesty orange curd. Every component of the cake is crafted using fresh citrus, including oranges and kumquats, and is free from artificial flavors. Remarkably, a single cake requires 3lb of oranges to create.
Size 9in
Serves 14-16
CHOCOLATE SPARTAK The cake features 12 thin layers of chocolate made with French Valrhona Cocoa, filled with a moderately sweet vanilla whipped frosting. It boasts a light, moist texture with a subtle hint of chocolate bitterness. Additionally, it is available in two different decorative versions.
Size - 9 in
Serves 12-14
This classic French Torte is the perfect dessert or brunch option for apple lovers. Despite its modest 9-inch size, it requires a whopping 2.5 pounds of apples for a single torte. Light, airy, and filled with layers of apples, it is baked in a special French copper tart pan. The unique properties of copper allow it to caramelize the sides of the torte without burning, creating an effect that cannot be achieved with a regular pan.
FRENCH APPLE TORTE
Size: 9in
Serves: 8-10
Baked the day of pick-up
SINGLE SERVING DESSERTS
Single serving desserts, generous serving
A layer with a delightful crunch made of milk gianduja chocolate and chopped hazelnuts, combined with milk chocolate and French hazelnut praline cremeux, mango confit, and whipped semi-sweet chocolate ganache.
CHOCOLATE BLACK FOREST (gluten free)
Morello cherry compote from France, white chocolate vanilla mousse, and semi-sweet chocolate mousse, all enveloped in a bittersweet chocolate glaze with French caramelized hazelnut pieces. Topped with mascarpone vanilla mousse and morello cherry gel, this dessert is a dark chocolate connoisseur's dream
This dessert is undoubtedly a customer favorite. It features a delightful combination of chocolate sponge, a crunchy layer with French Feuilletine & French hazelnut praline, semi-sweet chocolate mousse, topped with a dark chocolate circle, and my signature macaron filled with chocolate-raspberry hazelnut ganache.
KEY LIME -BLUEBERRY
CLASSIC VANILLA CREME BRULLE (GF)
Drawing inspiration from one of the finest chefs I had the privilege to train with, Antonio Bachour, I have reimagined the classic American dessert, brownies, into a modern and elevated rendition.
The enhanced brownie comprises two decadent layers, individually baked in unique Italian molds, crafted using the finest French Valrhona Dark Manjari chocolate, cocoa, and roasted walnut pieces. These layers are filled with homemade caramel and dipped in dark Valrhona chocolate with cocoa nibs and pecans.
This dessert is characterized by its richness rather than sweetness.
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ROCHER TRUFFLEEach weighing 4 ounces (115 grams), these truffles are crafted with four distinct varieties of premium French Valrhona chocolate and French hazelnut praline. The truffles feature a creamy gianduja chocolate ganache and hazelnut praline center, encased in gianduja chocolate mousse, and finished with a coating of dark chocolate and a delightful crunch from French feuilletine wafers, crushed hazelnuts, and dark gianduja chocolate.
I honed my skills in crafting this truffle while training with the 2022's World's Best Chef, Antonio Bachour, last year. This dessert is the top-selling item at his award-winning bakery in Miami. The intricate process of creating this truffle spans four days due to the multiple mousses and textures involved. Each mousse is carefully poured into special Italian molds, and the production of this dessert requires two different sizes of Italian molds.
In St. Louis, there is no equivalent to this truffle. Its creation demands advanced pastry skills that are not commonly found in the area.
ROCHER ECLAIR (GF)
This dessert is intended for one person, but due to its generous size, it can comfortably serve two. It features semi-sweet hazelnut chocolate mousse, whole hazelnuts, French Valrhona hazelnut praline mousse, dipped in French Valrhona milk chocolate and crushed hazelnuts, and topped with whipped French Valrhona Azelia chocolate (milk chocolate and hazelnut paste).
YUZU ECLAIR The dessert is designed for one person, but due to its substantial size, it can comfortably serve two. Yuzu is a prized Japanese fruit, known as the most expensive in the citrus family, costing around $40 per pound. Its flavor is reminiscent of a cross between a lime, lemon, and orange.
Comprising Yuzu cremeaux, Yuzu white chocolate mousse, dipped in white French Valrhona chocolate with crushed wafers for texture, and topped with whipped French Valrhona white chocolate ganache and fresh raspberries, this dessert is tailored for those who appreciate a fresh, tangy flavor. Yuzu desserts of this caliber are typically only found in the world's finest bakeries, and none are currently offered in St. Louis.
LYCHEE & PINK GUAVA PANNA COTTA
Indulge in my exquisite lychee panna cotta topped with a flavorful guava compote, fresh kiwi pieces, and a delicate Belgian chocolate butterfly. This delightful combination of sweet, tart, and fresh flavors promises a truly elegant dessert experience
Savor my luscious Passion Fruit chocolate mousse crafted using French Valrhona Passion Fruit Inspiration chocolate and adorned with organic passion fruit compote, delicate Belgian white chocolate curls, glazed pineapple, and a charming chocolate daisy.
DULCEY APPRICOT
This exquisite dessert features a base of organic apricot compote topped with luscious Valrhona Dolcey 32% chocolate mousse. It is elegantly adorned with caramel bits enrobed in milk chocolate, Valrhona Caramelia chocolate crunchy pearls, and a fresh strawberry hand-painted in edible gold. This combination of flavors and textures creates a luxurious and visually stunning treat.
ALL COOKIES ARE DEVELOPED EXCURSIVELY BY ME & NOT OFFERED ANYWHERE ELSE CHOCOLATE INDULGENCE
HAZELNUT - Valrhona Ivoire 33% chocolate ganache with Valrhona hazelnut praline paste
MOJITO - Valrhona Ivoire 33% chocolate lime & mint ganache (fresh mint, fresh lime juice & zest, no artificial flavor)
SNICKERS - Valrhona Jivara 40% Milk chocolate and crunchy peanut butter paste ganache with salted caramel
BASIL-LIME WITH RASPBERRY - Valrhona Ivoire 33% chocolate with fresh basil ganache & organic French Raspberry confit in the middle
PISTACHIO - Valrhona Ivoire 33% chocolate ganache with French Valrhona Pistachio praline paste made from Sicilian Pistachios
YUZU - Yuzu chocolate ganache made from French Valrhona Yuzu Inspiration chocolate
ARAGUANI - Extra-bitter French Valrhona Araguani 70% chocolate ganache with French Valrhona cocoa nibs
BLUE CHEESE - French blue cheese & Valrhona Ivoire 33% chocolate ganache
STRAWBERRY - Strawberry chocolate ganache made from French Valrhona Strawberry
BANANA - French Valrhona Kidavoa 50% chocolate and organic French banana puree ganache. Kidavoa is rich milk chocolate featuring hints of dried banana thanks to Valrhona double fermentation technique.
RASPBERRY PRALINE - Raspberry praline ganache made of organic French Raspberry puree mixed with French Valrhona Hazelnut Praline and combination of French Valrhona Milk Jivara 40% chocolate & French Valrhona Dark Tainori 64% chocolate.