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Recent Posts

Fudge Brownie with Mixed Berries

Chocolatier Helen Staines Decadence Chocolates Rich and velvety brownies get a fresh tang of ripe raspberries and blueberries. Ingredients 1/2 cup unsalted butter 1 1/4 cup light brown sugar 1/4…

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Chocolate Strawberries

Chocolatier Helen Staines Decadence Chocolates Edible gold leaf flakes add a luxe touch to this romantic classic. Ingredients 1 pkg large strawberries 2 cups dark chocolate 2 cups white chocolate…

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Firecracker Chocolate Bar

Chocolatier Helen Staines Decadence Chocolates Each bite of this bar blends sea salt and the spice of chili - but the real party happens when Culinary Crystals crackle and pop…

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Grand Marnier Crème Brûlée

Chef Justin Bohémier La P’tite France A delicious citrus twist on the classic, this fluffy dessert is the perfect light finish after a heavy meal. Ingredients Brandied Oranges 2 oranges…

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Green Tea Panna Cotta

Chefs Allan Pineda and Jeremy Senaris Contemporary Filipino cuisine menu Similar in consistency to leche custard flan, a popular Filipino dessert, Jeremy’s version is amped up with matcha green tea.…

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Gluten Free Cookies

Pastry chef/owner Nathalie Gauthier A L’Epi de Blé Nathalie shared that she likes to play around with this versatile recipe, sometimes swapping out hazelnut flour for almond flour, or combining…

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Rhubarb Pavlova

Chef Steven Strecker Era Bistro This light as air meringue treat is a perfect summer dessert, topped with seasonal rhubarb. Ingredients Pavlova 4 egg whites 1 1/4 cup sugar 2…

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White Chocolate Tart

Owner/Baker Nathalie Gautier L'Epi de Ble White chocolate ganache is whipped until light as air and used to top this dreamy treat. Nathalie imports gold glitter glaze to fill the…

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