Master Baker, Dominique Geulin and our baking team - many of them students at Portland's Western Culinary Institute - take pride in the fine art of pastry design. The colorful display of desserts made fresh every day, selecting only the highest ingredients, replicates the French heritage of an art that engages both creativity and meticulous precision.
Hazelnut Caramel Dacquoise
Layers of caramel ganache, chocolate praline and hazelnut buttercream between crunchy hazelnut dacquoise cake.
Éclair Café - Chocolat
Pâte á choux filled with a smooth coffee custard or a chocolate custard, glazed with fondant.
Oven roasted apples topped with a custard meringue, chiboust cream and a caramel finish.
Tarte aux Fraises (seasonal)
Paté sâblée tart shell filled pastry cream and a tower of fresh strawberries.
Gateau au Chocolat
Rich and dense flourless chocolate cake made with extra dark chocolate.
Gateau Orange et Gingembre
Flourless cake made with ground almonds, puréed orange and a hint of ginger.