To Best Serve the Palate

Tartelettes au Chocolat et Caramel

TARTELETTES AU CHOCOLAT ET CARAMEL

TARTELETTES AU FRAISES ET PISTACHE

Strawberries. Roasted Pistachios. Crème Légère with Grand Marnier. Pâte Sablée.

https://www.tobestservethepalate.com/patisserie

̀melégère ̂tesablée

OLIVIA CAKE

Moist and fragrant Olive oil cake using Arbequina EVOO (a Superior quality Extra Virgin Olive oil known for its characteristic alluring aroma & buttery texture) for an added dimension of fruity flavor. Silky Ricotta cream. Strawberries in season and crushed roasted Pistachios. Port Caramel sauce.

Put all components together and have them in one bite. And experience the extraordinary play of unexpected flavors, textures and temperatures! tbspoliviacake

Merry Christmas!🎄🎁🎂

JE T’AIME Strawberry bouquet ’aime

VANILLA CRÈME MERINGUE CAKE

Generous layers of Crème Légère in between layers of light, fluffy chiffon cake then indulgently frosted with reduced-sugar Lemon Swiss Meringue

https://www.tobestservethepalate.com/patisserie

LE CANELÉ DE BORDEAUX
'These are textural masterpieces with a burnished crust lacquered with beeswax that crackles like the outer crumb of a fresh baguette, the torched sugar coating on crème brûlée, or the burnt corner slice of brownie. The creamy insides are the most delicate custard, luxurious like pastry cream but with a fine porosity. The aroma of egg, vanilla and rum are unmistakable.'
'The best way to experience the sublime contrast between the deeply caramelized crust and soft, custard-like interior: Hold it in one hand, inhale the sweet aroma, and take a big bite out of it.' -Saveur.com