Bakery Nouveau

as in france, a light, flaky breakfast pastry with a wonderful buttery flavor that is never greasy.

our classic croissant soaked in simple syrup and filled with delicious almond cream. it is topped with sliced almonds and additional almond cream.

our classic chocolate croissant soaked in simple syrup and filled with delicious almond cream. it is topped with sliced almonds and additional almond cream and a bar of decadent chocolate.

a balance of sweet almond cream and dried sour cherries wrapped in flaky croissant dough.

a breakfast roll that is rich with the flavors of butter, eggs and sugar.

traditional brioche filled with chocolate chips.

a very flaky and flavorful pastry filled with pastry cream, almond cream and a delicious pear half.

these traditional parisian cookies are light and airy, they are rumored to be the best outside of paris! flavor choices vary by day and feature: cafe, passion fruit, chocolate, raspberry, pistachio, coconut, caramel, salt caramel, blood orange and cassis.

the most divine chocolate brownie you have ever eaten! these gems are even wrapped to go in parchment paper.

an assortment of favorites: chocolate chip, peanut butter, shortbread, snickerdoodle and others.

a hand crafted jewel that can accompany any meal. this is the classic symbol of french bread.

an authentic bread of italy, this rustic country style loaf has a creamy, chewy interior and a crisp, crackly crust.

this flat bread has been seasoned with both herbs and extra virgin olive oil brushed on top to enhance this timeless classic.

originally developed for the coupe du monde de la boulangerie 2005, we feel that these flavors marry well for toast at breakfast or a hearty accompaniment to dinner.

the true character of a european staple, the unique flavor in this chewy bread is developed through a series of long fermentations.

wonderful handmade candies created with only the finest french and belgium couverture chocolate. our chocolates can be enjoyed individually or taken home in beautifully packaged gift boxes.

spiced cake with carrots and black currants finished with cream cheese frosting and shredded coconut.

60% chocolate and coffee ganache on a chocolate crumb crust and finished with a chocolate glaze.

this cake is prepared with super moist chocolate cake and 64% chocolate mousse, it is finished with chocolate glaze and chocolate shards.

this cake scored the highest points in the national pastry championship, 2005. it is a triple layer mousse cake with a delicate balance of pear mousse, 70% chocolate mousse, caramel mousse, pecan dacquoise and chocolate sponge cake. all covered with a caramel glaze.

64% chocolate mousse with raspberry cremeux (a curd) center on a chocolate biscuit (sponge cake) finished with a raspberry glaze.

64% chocolate mousse surrounds caramelized fresh bananas in a banana mousse, finished with caramel mousse, caramel glaze, and chocolate glaze.

as featu64% chocolate mousse with a praline feulletine mixture (delicate and flakey milk chocolate and praline paste) layered on a chocolate biscuit finished with gianduja (milk chocolate with hazelnut paste).

this beautiful dessert features cassis mousse (chocolate and black currant mousse) with a vanilla bean panna cotta center, sitting on a brenton cookie and finished with cassis glaze.

a dark 70% chocolate mousse on a chocolate biscuit base coated with a black glaze (very dark, strong cocoa powder) decorated with a 60% chocolate bar.

cherry and pear fruit layered over frangipan over a thin layer of raspberry jam in a pate sucre crust, it is finished with an apricot glaze and toasted almond slivers.

sliced granny smith apples baked in a pate sucre crust, layered with a salt caramel apple frangipan (pastry cream with almond cream and apple filling), finished with an apricot glaze and toasted streusel.

pistachio pastry cream in a pate sucre crust covered with fresh vibrant strawberries and chopped pistachios.

this is an amazingly light tart with freshly squeezed lemon juice and delicate lemon cremaux (lemon curd) in a pate sucre crust is finished with torched italian meringue.

rich 60% chocolate ganache in a pate sucre shell topped with a chocolate glaze and a piped chocolate ganache border.

our chocolate ganache tart topped with a passion fruit mousse dome and piped with a chocolate ganache border.

baked custard in a pate sucre shell with a rich caramel apple dome surrounded by a whipped caramel chantilly cream.

serves 4-6.

serves 8-10.

serves 10-12.

serves 15-20.

serves 40-50.

serves 90-100.

(cream puff dough) filled with chocolate, caramel, vanilla or coffee pastry cream and topped with matching fondant, flavors are subject to change and availability is limited.

very rich chocolate custard topped with a dark glaze and a signature 70% nouveau chocolate bar.

a creamy vanilla cooked custard with a caramelized crust and topped with fresh fruit..

this bakery nouveau favorite is made from layers of delicate puff pastry and filled with creme madame, flavors are seasonal and availability is limited.