Sweets

Not your Meemaw's coconut cake. This European butter cake is moist, flecked with coconut and not too sweet. It's iced with cream cheese frosting and dusted with coconut for a stunning presentation.

How to describe this amazing creation? A cake that is only as much “cake” as is needed to hold together the perfect blend of other ingredients: walnuts, coconut, carrots and pineapple. This blend, with an added touch of cinnamon and sugar, translates into a treasure exponentially greater than its individual parts. Substantial but tender. Caramelized overtones but not too sweet. With its cream cheese icing exterior, you might mistake it for just another carrot cake. But beware, one bite will ruin you for all others!

Flourless belgian chocolate torte, with a cake that is more chocolate than sweet, with a dark chocolate espresso ganache to seal in the moist interior.

Fresh blueberries, fresh lemon in a handmade butter crust.

Granny smith apples in a handmade butter crust.

Jumbo pecan halves in handmade butter crust.

Montmorency cherries in a lattice topped handmade butter crust.

Chilton county peaches in a lattice-topped, handmade butter crust.

French hand pies. Fresh fruit, a touch of cane sugar, fresh lemon in a rustic handmade butter crust. Brushed with apricot glaze.

A french classic. Fresh pears thinly slice over a handmade almond cream in a shortbread butter crust, painted with apricot glaze.

Two Callebaut chocolate ganaches, dark and white, artfully swirled together in a shortbread butter crust.

One of our best selling desserts. Dense, moist, creamy. We think this is the ideal cheesecake.

Our fabulous cheesecake topped with belgian chocolate espresso ganache.

Our fabulous cheesecake topped with house made caramel buttercream and sprinkled with kosher salt.

Our fabulous cheesecake topped with sweetened cream and fresh blueberries.

Our fan-favorite cheesecake topped with house-made caramel, chocolate and pecans.