PASTRIES

ECLAIR

Long thin pastry made with choux pastry dough

filled with a cream and topped with icing

FRUIT TARTS

A baked pie shell. Once the pastry shell has

been baked and cooled, it is a good idea to

sealed with a thin layer of apricot glaze or

melted chocolate. Filling then piped or spread

over the crust.

LEMON TARTS

Lemon filling piped or spread in a tart

ORANGE TARTS

Orange filling piped or spread in a tart

PEAR TARTS

Pear filling piped or spread in a tart

APPLE TARTS

Apple filling piped or spread in a tart

ALMOND CAKE

Made with imported Belgium coffee  

(Grootmoeders Koffie espresso)  

CARRE CONFITURE APRICOT OR ORANGE

The sweet, tangy essence of ripe apricots

then paired it with light, buttery puff pastry.

(Can also be made wit orange filling)

TART TATIN

Upside-down apple tart in which the apples

are caramelized in butter and sugar before

the tart is baked

  BREAKFAST PASTRIES

CROISSANTS

Buttery flaky pastry, named for its distinctive

crescent shape. Made of a leavened variant of puff

pastry. Dough layered with butter, rolled and folded

several times in succession.

ALMOND CROISSANTS

Made with Grootmoeders Koffie espresso,

steamed milk & a little foamed milk

CHOCOLATE CROISSANTS

(Choice of dark, milk, white, caramel and cappuccino chocolate)  

PROSCIUTTO & SWISS

CHESSE CROISSANTS

hot milk, and steamed-milk foam.

RAISINS DANISH

(Choice of dark, milk, white, caramel and cappuccino chocolate)

FRUIT DANISH

Made with Grootmoeders Koffie esperesso, and hot water

PECAN STICKY

Made with imported Belgium coffee  

(weekends only)