Crisp croissant, filled with almond cream, topped with almond slices.
Almond Tea Cakes
French muffins made with almond flour and fresh fruit.
Rods of almond cream-filled puff pastry, with Swedish pearl sugar.
Puff pastry with fruit fillings.
Walnuts layered between buttered phyllo, soaked with lemony syrup, made with family recipe.
Seasonal favorites such as lemon, strawberry/rhubarb & cranberry.
Fudgy texture, made with rich, unsweetened German chocolate.
Chocolate Croissants Batons of Belgium chocolate inside a classic croissant.
Made with French-style low moisture butter.
Chocolate chip walnut, almond horns, snickerdoodles, oatmeal raisin, coconut macaroons,
Greek kourebedies, plus more including seasonal favorites.
Corinthian Apple Pita
Apple, golden raisin and walnut mixture rolled inside phyllo dough.
Thin, crisp almond brittle cookie dipped in Belgium chocolate.
Hot Cross Buns (Lent only)
Traditional Lenten Buns made with candied fruit and raisins.
Nutty and chewy, similar to an elephant ear.
Puff pastry in the shape of a fan with the top edge dipped in European chocolate.
Peach Honey Delights
A peach half & vanilla bean pastry cream on puff pastry, topped with honey glaze.
Cranberry walnut with orange glaze.
topped with baklava streusel.