Some of Our Favourite Cakes —

Raspberry velvet (gf)

A stunning combination of raspberry mousse with whole raspberries, hazelnut biscuit and chocolate layers, covered in glossy red glaçage.

Fleur de lys (gf)

Chocolate mousse on a crunchy almond base.

Opéra 

Layers of coffee joconde biscuit alternating with chocolate ganache and coffee buttercream, topped with a dark chocolate couverture glaçage.

Croque en Bouche

A tower of profiteroles dipped in toffee or chocolate, filled with mousseline custard and garnished with strawberries, sugared almonds, spun sugar, or ribbons. An eye-popping centrepiece perfect for special occasions.

Galette des Rois

Layers of flaky puff pastry with a dense frangipane centre. The traditional cake to celebrate Epiphany. Available in January each year.

Bûche de Noël

Our Yule Logs are rolled layers of sponge and ganache. Available in chocolate, coffee, or hazelnut flavours, or chocolate with raspberries and cream in the centre. Christmas is not complete without one.

Success (gf)

Dark chocolate Grand Marnier ganache layered with mixed nut biscuits, covered in chocolate shavings.

Le Russe (gf)

Layers of hazelnut meringue and hazelnut dacquoise.

Chocolate and raspberry truffle

Rich chocolate and almond layers with chocolate raspberry mousse on a biscuit base, covered in dark chocolate couverture glaçage.

Black Forest

Chocolate sponge filled with fresh cream and kirsch cherries, covered with chocolate shavings.

St Honoré

Pastry and profiteroles dipped in toffee, filled with Grand Marnier mousseline custard and garnished with strawberries and cream. A French tradition named for the patron saint of pastry cooks.

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