Sweet Treats Menu

A classic baked dessert made by filling a pie crust with sliced apples mixed with sugar and warm spices (cinnamon, nutmeg and allspice), then baking it until the apples are tender and the crust is golden. It’s made with a crumb (streusel) topping.

A classic Southern dessert made in a flaky pie crust and filled with a rich, sweet custard of eggs, butter, sugar (corn syrup and brown sugar), and vanilla, packed with toasted pecans. It bakes into a glossy, caramel-like filling with a crisp, nutty top—gooey in the center and crunchy around the edges.

A dessert with a crisp pie crust filled with smooth, tangy lemon custard (made with lemon juice and zest, sugar, egg yolks, and butter), topped with a fluffy meringue made from whipped egg whites and sugar. It’s baked until the meringue is lightly browned, giving a bright, citrusy filling under a sweet, airy topping.

A classic fall dessert made in a flaky pie crust filled with a smooth, spiced custard of pumpkin purée, eggs, evaporated milk, sugar, and warm spices like cinnamon, ginger, nutmeg, and cloves. It bakes into a silky, lightly firm slice with a cozy, aromatic flavor.

A bright, tangy dessert in a crumbly graham-cracker crust, filled with a creamy custard made from key lime juice, sweetened condensed milk, and egg yolks. It sets up smooth and silky with a sweet-tart citrus punch, and it’s topped with whipped cream.

A chilled dessert with a crisp crust (Oreo cookie) filled with a light, airy chocolate mousse made from melted chocolate folded into whipped cream. It sets up fluffy yet creamy, with an intense chocolate flavor, and is finished with whipped cream and chocolate curls on top.

A chilled dessert with a flaky baked pie crust filled with a smooth, creamy coconut custard (made with milk or cream, sugar, egg yolks, and a little cornstarch), mixed with sweet shredded coconut. It’s topped with a thick layer of whipped cream and finished with toasted coconut flakes for extra flavor and crunch.

A rich baked dessert made by soaking buttery croissant pieces in a maple-sweetened custard (eggs, cream, vanilla, a pinch of cinnamon), then baking until the top is golden and crisp while the inside stays soft and creamy. It tastes like warm maple caramel with flaky, pastry-like layers, and a maple sauce.

A rich baked dessert made by soaking torn croissants in a creamy custard (eggs, cream, sugar, vanilla), then baking until the top is golden and crisp and the inside is soft and custardy. Pieces of white chocolate melt throughout, creating sweet, buttery pockets of chocolate flavor—finished with a drizzle of white chocolate sauce.

A warm baked dessert made by soaking buttery croissant pieces in a citrusy custard (eggs, cream, sugar, orange zest and juice, vanilla), then folding in tart cranberries. It bakes up golden on top and soft and creamy inside, with bright orange flavor and bursts of cranberry—finished with an orange glaze.

A baked dessert made by soaking buttery croissant pieces in a lemon-scented custard (eggs, cream, sugar, vanilla, lemon zest and juice), then folding in blueberries. It bakes up golden on top and soft and creamy inside, with bright citrus flavor and juicy bursts of blueberry—finished with a lemon glaze.

A warm baked dessert made by soaking buttery croissant pieces in a cinnamon-spiced custard (eggs, cream, sugar, vanilla), then baking until the top is golden and crisp and the inside is soft and creamy. Raisins plump up as it bakes, adding sweet bursts throughout, and it’s finished with caramel sauce.

A warm baked dessert made with sweet, juicy peaches baked under a buttery topping—a cake-style batter. As it bakes, the fruit turns syrupy and the topping becomes golden and crisp on top while staying tender underneath.

A warm baked dessert made with sliced apples tossed with sugar and spices like cinnamon and nutmeg, then baked under a buttery topping—a cake-like batter. The apples turn soft and syrupy while the topping bakes golden and crisp.

A warm baked dessert made with sweet blueberries that bubble into a thick, jammy filling, topped with a buttery cake-like batter. It bakes up golden and crisp on top with a soft, tender layer underneath..

A soft, fluffy cinnamon roll made with red velvet–style dough (cocoa-kissed and deep red), rolled with a buttery cinnamon-sugar filling, then baked until tender and swirly. It’s finished with a tangy-sweet cream cheese icing that melts into the warm rolls, giving a rich, chocolatey-cinnamon flavor with classic red velvet creaminess.

A soft, fluffy cinnamon roll swirled with a buttery cinnamon-sugar filling mixed with crushed chocolate sandwich cookies. It’s baked until tender, then topped with a creamy vanilla icing and more cookie crumbles, giving it a rich, chocolatey crunch with a classic cinnamon-roll gooey center.

An extra-soft, rich cinnamon roll made with buttery, egg-enriched brioche dough. It’s rolled with a gooey cinnamon-sugar filling, baked until golden and fluffy, and finished with a sweet maple glaze for a tender, melt-in-your-mouth bite.

A soft, buttery cinnamon roll made with rich brioche dough, swirled with cinnamon-sugar and a blueberry filling. It bakes up fluffy and tender with sweet-tart blueberry pockets, and it’s finished with a cream cheese icing.

A soft, fluffy sweet roll baked in a buttery brown-sugar glaze and topped with toasted pecans. When it’s flipped out of the pan, the warm syrup coats the rolls, making them gooey, rich, and nutty with a tender cinnamon-swirled center.

A moist, tender quick bread made with ripe mashed bananas, butter and oil, sugar, eggs, and flour, flavored with vanilla and warm spices like cinnamon. Chopped nuts—pecans—are folded in for a toasty crunch, and it bakes up golden with a sweet banana aroma and a soft, cake-like crumb.

A moist, cake-like loaf made without yeast, leavened with baking powder or baking soda. It has bright lemon flavor from zest and juice, with juicy blueberries folded throughout, and it’s finished with a sweet-tart lemon glaze for a fresh, bakery-style bite.

A moist, tender quick bread made with grated zucchini folded into a lightly spiced batter ( cinnamon and vanilla), which keeps the loaf soft without tasting strongly of vegetables. Chopped nuts—pecans—add a toasty crunch, and it bakes up sweet, hearty, and cake-like, finished with a simple glaze.

A small, ring-shaped cake with a tender, buttery crumb and bright lemon flavor from fresh zest and juice. It’s baked in individual Bundt molds, then finished with a lemon glaze that soaks into the ridges, giving a sweet-tart, bakery-style bite.

A small, ring-shaped chocolate cake with a moist, tender crumb and deep cocoa flavor. It’s baked in individual Bundt molds to create ridges and a hollow center, then finished with a chocolate glaze for a rich, bakery-style treat.

A small, ring-shaped cake with a tender, buttery crumb and rich vanilla flavor from vanilla bean paste. It’s baked in individual Bundt molds for a pretty ridged shape, then finished with a vanilla glaze for a classic, bakery-style treat.

A small, ring-shaped cake with a moist, tender crumb and sweet coconut flavor, made with coconut milk, butter, vanilla, and shredded coconut. It’s baked in individual Bundt molds, then finished with a coconut glaze and topped with toasted coconut flakes for extra aroma and texture.

A small, ring-shaped cake that’s moist and tender, made with finely grated carrots and warm spices like cinnamon and nutmeg. It includes mix-ins like chopped pecans and raisins, then it’s finished with a cream cheese glaze that drips into the Bundt ridges for a sweet, lightly spiced bite.

A small French sponge cake with a signature shell shape, lightly crisp at the edges and soft and airy in the center. It’s flavored with fragrant vanilla (with a hint of butter), giving a delicate, sweet taste, and is finished with a light vanilla glaze.

A small French shell-shaped sponge cake with lightly crisp edges and a soft, airy center, flavored with bright lemon zest and juice. It has a delicate buttery crumb and a fresh citrus finish, and it’s topped with a light lemon glaze.

A small French shell-shaped sponge cake with lightly crisp edges and a soft, airy center, flavored with fresh orange zest and juice. It has a delicate buttery crumb with a bright citrus aroma, and it’s finished with a light orange glaze.

A small French shell-shaped sponge cake with lightly crisp, buttery edges and a soft, airy center, flavored with almond extract and often a touch of finely ground almonds for a delicate nutty taste. It’s finished with sliced almonds and a light almond glaze.

A small French shell-shaped sponge cake with lightly crisp, buttery edges and a soft, airy center, flavored with cocoa and melted chocolate for a rich, brownie-like taste in a delicate cake. They’re finished with a drizzle of chocolate.

Bite-size mini tarts with a crisp, buttery pastry shell filled with a rich, caramel-like pecan filling (butter, brown sugar or syrup, eggs, and vanilla) and topped with toasted pecans. They bake up glossy and gooey in the center with a crunchy, nutty top—like a mini pecan pie in individual portions.

A small, individual tart with a crisp, buttery pastry shell filled with smooth, tangy lemon curd (lemon juice and zest, sugar, eggs, butter), topped with a fluffy meringue made from whipped egg whites and sugar. The meringue is lightly browned for a sweet, airy finish over the bright citrus filling.

A small, individual tart with a crisp, graham-cracker crust filled with a smooth, creamy key lime custard made from key lime juice, sweetened condensed milk, and egg yolks. It’s sweet-tart and refreshing, served chilled and finished with whipped cream and lime zest.

A small, individual tart with a crisp, buttery pastry shell filled with smooth vanilla pastry cream, then topped with sliced strawberry glaze for shine and extra sweetness, giving a mix of crunchy crust, creamy filling, and bright, juicy fruit.

A small, individual tart with a crisp, buttery pastry shell filled with smooth, glossy chocolate ganache made from melted chocolate and warm cream (with a little butter and vanilla). It sets into a rich, silky filling with an intense chocolate flavor, and it’s finished with whipped cream and chocolate shavings.

A small, individual tart with a crisp buttery pastry shell filled with tender cinnamon-spiced apples and rich caramel sauce. It’s finished with a drizzle of caramel, a sprinkle toasted nuts, giving a sweet, buttery, fall-flavored bite with a mix of flaky crust and gooey filling.

An oversized, bakery-style cookie with crisp, golden edges and a thick, soft, chewy center. It’s packed with plenty of chocolate chips with a rich buttery, vanilla-brown sugar flavor.

An oversized, bakery-style cookie with chewy oats and plump raisins throughout, crisp golden edges, and a thick, soft center. It has a warm, buttery brown-sugar flavor with cozy notes of cinnamon and vanilla.

An oversized, bakery-style cookie with lightly crisp edges and a thick, soft, chewy center, flavored with fresh lemon zest and juice for a bright citrus bite. It’s finished with a smooth lemon glaze that sets on top, adding a sweet-tart shine and extra lemon flavor.

An oversized, bakery-style cookie with crisp edges and a thick, soft, chewy center, flavored with warm gingerbread spices (ginger, cinnamon, cloves, and molasses). It’s studded with sweet white chocolate chips that melt into creamy pockets, giving a cozy spiced bite with rich vanilla-caramel sweetness.

An oversized, bakery-style cookie with crisp golden edges and a thick, soft, chewy center. It’s loaded with creamy white chocolate chips and buttery, toasted macadamia nuts, giving a rich vanilla-butter flavor with sweet chocolate pockets and a satisfying nutty crunch.

An oversized, bakery-style cookie with crisp edges and a thick, soft, chewy center. It has a rich, nutty peanut-butter flavor and is loaded with chocolate chips that melt into gooey pockets.

Individual -sized cheesecakes with a buttery cookie or graham-cracker crust and a smooth, creamy lemon cheesecake filling flavored with fresh lemon zest and juice. They’re topped with a sweet-tart blueberry compote, giving a bright citrus finish with juicy berry bursts in every bite.

Individual-sized cheesecakes with a buttery graham-cracker crust and a smooth, creamy vanilla cheesecake filling. They’re topped with sweet strawberry compote, giving a bright, fruity finish in a perfectly portioned dessert.

Individual-sized cheesecakes with a buttery graham-cracker crust and a smooth, creamy pumpkin-spice filling made with pumpkin purée, cream cheese, eggs, sugar, and warm spices like cinnamon, nutmeg, and cloves. They’re baked until just set, then chilled, and topped with whipped cream and a caramel drizzle.

Individual-sized cheesecakes with a graham-cracker crust and a smooth, creamy vanilla cheesecake filling. They’re topped with gooey caramel, a drizzle of chocolate, and chopped toasted pecans—classic “turtle” flavors in a perfectly portioned dessert.

Individual -sized cheesecakes with a buttery graham-cracker crust and a smooth, creamy key lime filling made with cream cheese, eggs, sweetened condensed milk and key lime juice and zest. They’re chilled until set, then topped with whipped cream and a sprinkle of lime zest for a bright, sweet-tart finish.

An oversized, bakery-style cupcake with a tall, tender vanilla cake crumb made with butter, eggs, and real vanilla. It’s moist and fluffy with a lightly golden top, and it’s typically finished with a generous swirl of vanilla buttercream frosting.

An oversized, bakery-style cupcake with a tall, tender crumb flavored with almond extract. It’s moist and buttery with a sweet, fragrant almond aroma, and it’s typically topped with a generous swirl of almond buttercream frosting and finished with sliced toasted almonds.

An oversized, bakery-style cupcake with a tall, moist chocolate cake crumb and deep cocoa flavor (made richer with buttermilk). It’s typically topped with a generous swirl of chocolate ganache frosting and finished with chocolate shavings, for an extra-decadent treat.

An oversized, bakery-style cupcake with a tall, moist vanilla cake crumb flavored with coconut extract and coconut milk. It’s topped with a generous swirl of coconut buttercream frosting and finished with sweet shredded coconut for extra flavor and texture.

An oversized, bakery-style cupcake with a tall, moist, tender crumb flavored with fresh lemon zest and juice for a bright citrus bite. It’s topped with a generous swirl of lemon buttercream frosting and finished with lemon zest, for extra zing.

An oversized, bakery-style cupcake with a moist, tender crumb and classic red velvet flavor—light cocoa notes with a subtle tang (from buttermilk). It’s topped with a generous swirl of cream cheese frosting.

Bite-size Italian-style pastries made with crisp, fried cannoli shells filled with a sweet, creamy ricotta-based filling flavored with vanilla (a hint of cinnamon ). They’re finished with chopped pistachios on the ends, giving a crunchy shell, smooth filling, and nutty pistachio bite.

Bite-size Italian-style pastries made with crisp cannoli shells filled with a sweet, creamy ricotta-based filling flavored with vanilla (a hint of cinnamon) and folded with mini chocolate chips. They’re often finished with extra chips on the ends and a dusting of powdered sugar for a crunchy, creamy, chocolate-studded bite.

Bite-size cannoli with crisp shells filled with sweet, creamy ricotta filling (with a hint of cinnamon), then dipped on one or both ends in melted chocolate. The chocolate sets into a glossy snap that pairs with the crunchy shell and smooth filling.

Bite-size cannoli with crisp shells filled with sweet, creamy ricotta filling (with a hint of cinnamon), then dipped on one or both ends in melted white chocolate. The white chocolate sets into a sweet, creamy snap.

A crisp, twice-baked Italian-style cookie made from a lightly sweet dough with cocoa and crunchy almonds. They’re baked as a loaf, sliced, then baked again to dry and crisp them, and they’re finished with a chocolate drizzle-perfect for dunking in coffee or hot chocolate.

A crisp, twice-baked Italian-style cookie made with cocoa (and melted chocolate) for a deep chocolate flavor. The dough is baked as a loaf, sliced, then baked again to dry and crisp it, and the biscotti are often finished with a chocolate drizzle—perfect for dunking in coffee or hot chocolate.

A crisp, twice-baked Italian-style cookies made from a lightly sweet dough studded with crunchy pistachios (with a hint of vanilla). They’re baked as a loaf, sliced, then baked again to dry and crisp them—perfect for dunking in coffee, espresso, or tea.

A rich, dense, ultra-creamy baked cheesecake with a smooth, slightly tangy flavor (from lots of cream cheese, often with sour cream. It’s made on a buttery graham-cracker crust, baked low and slow (in a water bath) to keep it silky.

A rich, creamy baked dessert that combines classic cheesecake’s tangy cream-cheese flavor with deep chocolate. It’s made with cocoa powder and melted chocolate mixed into the filling, baked on a chocolate cookie, and finished with chocolate ganache. The texture is dense and silky, with a balanced sweet-and-slightly-tangy taste and a pronounced chocolate finish.

A creamy, tangy cheesecake flavored with bright lemon (zest and juice) and topped with sweet-tart blueberries. It’s baked on a buttery graham-cracker crust, with a smooth, dense texture and a fresh citrus finish. It’s finished with a glossy blueberry compote and a little extra lemon zest for a light, summery feel.

A rich, creamy cheesecake with a sweet-tart raspberry flavor, made with a buttery graham-cracker crust and a smooth baked filling. It’s finished with a raspberry swirl baked into the top or a glossy raspberry compote poured over it, giving it a bright berry aroma, a pop of color, and a balance of tangy cream cheese with fruity freshness.

A classic, soft sandwich-style bread made from flour, yeast, water, a little sugar, salt, and fat (olive oil). It bakes up with a light, fluffy crumb and a thin golden crust, making it mild, slightly sweet, and perfect for toast, sandwiches, and French toast.

A soft, lightly sweet sandwich loaf made with a mix of whole wheat flour and bread flour, sweetened with honey. It bakes up with a tender, slightly nutty crumb and a golden crust, making it great for toast, sandwiches, and breakfast bread.

A soft, sliceable yeast bread with a tender crumb, swirled or mixed with cinnamon-sugar and studded with sweet raisins. It bakes up lightly spiced and slightly sweet, with a golden crust—great for toast, French toast, or warm with butter and honey.

An Italian-style flatbread with a soft, airy interior and a crisp, olive-oil-rich crust, topped with melted cheese—mozzarella, parmesan, and cheddar—finished with flaky salt and garlic powder for a savory, pull-apart bite.

An Italian-style flatbread with a soft, airy crumb and crisp, olive-oil-rich crust, topped with briny olives and tangy feta cheese. It bakes up golden with salty, savory pockets and is great served warm or as a sandwich bread.

A soft, airy Italian-style flatbread with a crisp, olive-oil-rich crust, topped with roasted green chiles and melted sharp cheddar. It’s finished with flaky salt, giving a savory, slightly spicy bite with cheesy pockets and a tender crumb.

A rich, buttery French-style yeast bread made with lots of eggs and butter (a little milk and sugar too). It bakes up with a deep golden crust and a soft, fluffy, slightly sweet crumb—tender like a pastry but sliceable like sandwich bread, great for toast and French toast.