L.A. Burdick

artisanal bonbons created with swiss know-how, french gastronomical thoughtfulness and american imagination

in three flavors: dark with an orange interior, milk with a mocha interior white accented with cinnamon & port

hand-piped ganache of dark chocolate and lemon, almond arms, dark chocolate dressing and accented with white chocolate

a decadent cube of ground hazelnuts, saffron, dark chocolate, cocoa butter and butter

available in dark, milk & white chocolate topped with foam and grated spice ball. can be served hot or iced

bolivia, ecuador, grenada, madagascar, venezuela. the single source hot chocolates demonstrate specific bean characteristics - the experience of terroir. all are gastronomically complex. can be served hot or iced

loose leaf tea (chai or melange) steeped and steamed with milk and honey

vanilla tea cake with kirsch & buttercream

honey & walnut torte with lavender & cranberries

hazelnut & almond torte with raspberry

chocolate-coconut cake with lime buttercream and coconut flakes

hazelnut flour cake enrobed in glanduja

lemon cake layered with lemon cream and finished with chocolate-lemon ganache

dense, rich chocolate cake, with chocolate ganache, and walnuts

poire williams-soaked sacher, lingonberry jam and chocolate mousse, finished with a dark chocolate glaze

chocolate biscuit layered with coffee buttercream and mocha ganache

layers of japonaise biscuit and rum ganache

chocolate cake layered with raspberry and chocolate ganache

french macarons

blend of shaved dark chocolate steamed with milk

ecuador, grenada, madagascar, venezuela

double shot of rich fine-ground espresso

double shot espresso, equal parts steamed milk and foam

double shot of espresso with a touch of foam

double shot of rich fine-ground espresso with hot water

double shot espresso, steamed milk, with a touch of foam

add caramel or maple

with honey or maple syrup

dark hot chocolate with a double shot espresso

with pellegrino