Artisan/French Desserts

Layers of lemon and poppy seed pound cake encased with a refreshing lemon curd and lemon cream. Complete with a chocolate collar and crowned with zesty jewel jelly.  

Composed with delicate biscuit sponge, vanilla crème diplomat, strawberry confit and whipped vanilla ganache. Complete with strawberries and cherries.  

Pâte sucrée almond tart shell. Filled with cherry confit and lemon crémeux. Topped with toasted swirly meringue. 

French lavender macaron shells painted with delicate lavender flowers. Encased with honey and lavender infused buttercream.

Perfectly elegant for an afternoon tea party or any occasion. Composed with layers of genoise sponge, crème pâtissière and strawberry compote. Covered with marzipan (fondant icing), complete with a delicate fondant rose.

Extravagant pavlova filed with traditional vanilla crème chantilly and an abundance of strawberries.

Heavenly decadent with intense flavours from the rich chocolate buttery filling on crumbly sponges. Complete with tempered chocolate to produce a beautiful lotus flower.

Mirror-glazed chocolate entrement with a buttery decquoise base, raspberry fool cased with whipped chocolate mouse. 

Pavlova filled with whipped vanilla ganache and mango compote. Complete with vanilla infused, fresh mango flower topper.

Spongy and buttery honey cakes. Coated with chocolate and specks of edible gold leaf.

Pâte à choux pastry ring. Consists of the traditional filling of nutty praline and praline crème mousseline. 

La pâte à choux au craquelin sat on a delicate pâte sablée shell. Filled with vanilla ganache and whipped milk chocolate chrysanthemum

Crispy exterior with a light interia. Filled with berry compote and vanilla chantilly cream. 

Vanilla pâte sucrée shell with vanilla white chocolate collar. Filled with vanilla sponge, vanilla marshmallow, and vanilla whipped ganache. Complete with vanilla mirror-glaze and vanilla droplets. 

Layers of classic almond Jaconde sponge infused in espresso syrup. Alternated with French silky coffee buttercream and chocolate ganache. 

Fresh and zesty French lemon tartelettes. Composed of pâte sucrée tart rings filled with lemon cremeux, toasted Italian meringue with lemon curd. 

Tart shells composed of raspberry compote and almond financier. With sweet apple topping and white chocolate ganache.

Tart shells filled with pistachio sponge, strawberry compote, and crème pâtissière. With whipped chocolate ganache, tempered white chocolate and crowned with fresh strawberry.  

Rich choux pastry filled with milk chocolate mousseline. Topped with a lush amount of crème mousseline, strawberry segments and chocolate.

Tart shells filled with almond financier, raspberry compote, royal icing and buttercream flowers. 

Pavlova topped with white chocolate ganache, raspberry compote, an abundance of fresh fruit and roasted pistachio.

Layers of red velvet sponge filled with decadent cream cheese with luscious, berry red coverage. Topped with seasonal fruits and completed with edible gold leaf.   

A classic pâte sablée tart base with Russain tale entrement. Encased with almond financier, almond praline, apple confit and white chocolate ganache. Complete with apple mirror glaze and specks of edible gold leaf.

A delicate pâte sucrée shell with a layer of vanilla ganache, vanilla financier, cinnamon and apricot confit. Complete with frilled vanilla ganache, glazed fresh apricot and edible gold leaf. 

Melt-in-the-mouth soft peach cookies. Coated in peach infused sugar and filled with peach jam. 

Eight caramelised honey cake layers filled with sweet and tangy honey cream frosting. Finished with honeycomb shards.

Decorated with royal icing. Filled with white chocolate ganache and mango compote. 

Classic French pastry pâte à choux collection encased with a selection of fillings. These include pistachio and rose ganache, whipped chocolate ganache, and traditional hazel nut praline with toasted almond flakes.

Crumbly and buttery lavender cookies. Sandwiched with lemon and lavender buttercream. 

Classic sandy lemon shortcrust pastry. Paired with blueberry confit, whipped vanilla ganache and glazed fresh blueberries. 

Crumbly and buttery base with strawberry compote. Paired with whipped vanilla ganache, toasted pistachio and glazed strawberry segments.

Sweet Pastry basket paired with zesty lemon and lime compote and buttercream macarons. 

Light, sweet, whipped vanilla ganache pâte choux pastry filled with whipped vanilla ganache. Paired with pistachio glaze and edible rose petals.

Composed with pâte sucrée base, almond financier and apple confit. Complete with cinnamon infused apple segments.  

Light and airy pavlova with whipped vanilla ganache accompanied with wild, summery strawberries.

Delicate pâte sucrée tart shells consisting of vanilla noisette, raspberry confit, almond sponge and fresh raspberries. Complete with specks of edible gold leaf.

Crumbly shortbread matcha flowers filled with homemade gooseberry jam.

Lemon and poopy seed with a zesty lemon curd filling. With chocolate hand painted coverage.

Tart shells composed with almond filling layered with raspberry compote. Complete with raspberry whipped ganache and coconut shavings. 

Macaron shells filled with blueberry buttercream and chocolate.

Decadent layers of chocolate fudge sponge, filled with dark chocolate and orange buttercream. With mirror glaze and milk chocolate shards. 

Tart shells filled with almond financier, raspberry compote and icing. Complete with pipped buttercream.