Athan's European Bakery

An all butter pound cake made with real lemons and oranges, perfumed with lemon or orange-infused syrup, garnished with a slice of lemon or orange.

A buttery loaf made with real shredded carrots and walnuts.

Chocolate cake with walnuts.

Round cakes baked in pate sucree pastry crusts and filled with butter pound cake and fruit.

Round cake baked in pate sucree pastry crust and filled with chocolate cake and walnuts, garnished with chocolate chips.

A light yello cake made with homemade yogurt in the batter and garnished with almond flakes. The perfect tea cake.

Patisserie cream and fruit baked in a pate sucree pastry crust.

A selection of glistening, seasonal fruits over a light mousseline cream (patisserie custard cream lightened with fresh cream) in a pate sucree crust.

Almond cream and pears, apricots, or plums baked in pastry crust.

Classic tart lemon curd in a buttery pate sucree crust

A pate sucre pastry crust filled with whipped ganache filling over raspberry preserves, glazed with chocolate, and hand-rolled truffles.

Our aromatic version of sweet, yeasty brioche, perfumed with exotic spices of mahlep (from the berries of a wild Persian cherry bush) and mastixa (an ancient resin from the Aegean isle of Chios). Also available filled with a medley of chocolate, raisins and walnuts. Wonderful accompanied by a good cup of coffee.

Come to Athan's for homemade Thanksgiving pumpkin-sweet potato, traditional apple, apple rhubarb, and pecan pies.

A dark chocolate lover's choice. Dark chocolate truffle studded with sweet dark cherries layered between chocolate genoise sponge, enrobed in dark chocolate ganache and garnished with perfect Italian Amarena cherries

For the milk chocolate aficionado. Milk chocolate mousse sandwiched between chocolate genoise sponge, covered in a shell of sliced almonds and milk chocolate. Our signature pastry.

This homey Italian custard, silky and white, garnished with ribbons of our homemade caramel sauce has become so popular it is now on our permanent menu.

Smooth vanilla mousse layered between vanilla sponge covered in chantilly cream and finished with toasted blanched almonds.

Delicate and tender choux pastry with light mousseline cream, glazed with chocolate.

A puff pastry horn rolled in coarse sugar and filled with light chantilly cream.

Squares of lightly caramelized puff pastry sandwich airy mousseline cream (custardy creme patissiere blended with fresh cream).

Yellow genoise sponge amid alernating layers of tart lemon curd and light lemon mousse. (Freshly squeezed lemons are our secret.)

The romance of the turn-of-the-century actress inspired our heart shaped torte. Chocolate genoise with dark chocolate mousse, topped with strawberry mousse and finished in chocolate shavings.

Light tiramisu mousse with chocolate genoise, dusted with Belgian cocoa and wrapped in a wide chocolate ribbon.

The timeless Bavarian classic, chocolate genoise sponge layered between a light chantilly cream, black cherries, topped with mounds of flaked dark chocolate touched with icing sugar.

One of our personal favorites. Fig mousse with chocolate genoise sponge. Reminds us of sunny days in Greece when figs are bountiful and their sweet nectar bursts in your mouth.

Our cheesecake recipe is an ethereally light blend of sweet cream cheese and billowy whipped Italian meringue, on a buttery cookie crust, topped with a homemade strawberry preserve. This delicate creation is wrapped in a clear pastry ribbon which should be removed before serving.

Caramel mousse dotted with poached pear, layered in chocolate genoise and garnished with sliced candied pear glace.