At the pastry log, everything is made with passion and you in mind :) As a small, one-woman business, I specialize in baking up the perfect storm for whatever occasion you might desire.
I’m based out of Los Angeles, California and my education is in the French culinary arts - spiffy, eh? - but I’ve also grown up surrounded by the Asian “not too sweet” **mentality and with classic Americana box mixes, so there’s a hodgepodge of cultural influences over here.
Given that I am still a student, the open hours of this little shop leans more seasonally (primarily cookie boxes for the holidays and tarts for the summer pool parties) but everything is special order and possibly open to customization.
Check out my menu, and if you’re interested, fill out the form at the bottom to start an order!
OPERISU*
The bundled in fur French opera and the sunbathing in sunglasses Italian tiramisu find perfect harmony among these layers
<aside>
$35
</aside>
FRAISE FÊTE*
A classic interpretation of a classic, it’s the matrix of the berries-and-cream cakes that has been heard all around Europe
<aside>
$35
</aside>
SILKEN SWIRL*
Custard and cream, all whipped together to form a pastry ever so indulgent and silky - but pivotally, unapologetically so
<aside>
$35
</aside>
CITRUS CLOUD*
Light yet toasty breaks into a perfectly coordinated, but unprompted, dance off, like in all the good movies
<aside>
$30
</aside>
AN ORCHARD’S GIFT*
The recipe sitting in the dusty shoebox just got a facelift, and it looks imperceptible but also unrecognizable
<aside>
$30
</aside>
FRUIT AND CRUST*
It’s like trail mix with the way you can shuffle everything, but maybe just don’t take it when roadtripping
<aside>
$32
</aside>
CITRUS SAKE CRUMBLE*
GREY SUGAR MIST
SMOKEY SNICKER
SESAME MARBLE
*contains tree nuts