Terms you'll see on our menu, explained.
Our classic rich, sweet, and fluffy frosting. The traditional birthday cake frosting everyone knows. Pipes beautifully for decorative touches.
On the sweeter sideA smoother, less-sweet take on buttercream. Silky and velvety with a light finish that doesn't overwhelm the cake. If buttercream feels too sweet to you, this is your pick.
Mildly sweetTangy and creamy, with a gentle zing that cuts through sweet cake. The classic partner for carrot cake and red velvet.
Medium sweetness, slightly tangyThick, fudgy chocolate with an almost truffle-like density when set. Made with real chocolate and cream — rich and intensely chocolatey without being sugary.
Rich, moderately sweetA glossy chocolate shell poured over the cake. Sets firm with a clean, elegant finish. Same rich chocolate flavor as ganache, just thinner and shinier.
Lightly sweetened whipped cream. Airy and delicate — the lightest frosting option we offer. Perfect when you want the cake itself to shine.
Lightly sweetA luxuriously rich, mild Italian cream. Silkier and smoother than cream cheese, with a mild buttery flavor and no tang. The heart of our tiramisu.
Mildly sweet, very creamyA flavor, not a frosting. Butter we've toasted until it turns golden and nutty, developing a warm, caramel-like richness. No actual nuts — just deep, toasty depth in whatever it's mixed into.
A bright, tangy fruit spread. Smooth and glossy — almost like a luxurious fruit custard with real zip. Lemon is the classic; we also offer seasonal berries.
Sweet-tartReal fruit cooked down into a chunky, jammy sauce. You'll taste tender pieces of fruit, not just flavoring. Adds moisture and fresh fruit taste between layers.
Fruity, medium sweetnessSilky, airy, and melt-in-your-mouth. Light as a cloud but rich enough to hold a clean slice. A delicate, luxurious filling.
Mildly sweet, creamyAiry, whipped chocolate that's light as a cloud. Less dense than ganache, more indulgent than regular frosting.
Medium sweetnessA moist, nutty almond filling with an almost custard-like texture. Warm, rich, and deeply almond. Bakes inside the cake for a soft, gooey layer. Pairs beautifully with stone fruit and berries.
Medium sweetness, nuttyDense, candy-bar-thick chocolate. The most decadent chocolate layer we offer — heavier and more concentrated than ganache. For serious chocolate lovers.
Rich and sweetSweet espresso brushed onto the cake layers. Adds moisture and authentic coffee flavor. It's what makes our tiramisu taste like tiramisu.
Light, airy, and springy with a tender crumb. Soaks up syrups and fillings beautifully without getting soggy. The foundation of tiramisu and many layered cakes.
A mild, subtly chocolate cake with a hint of tang. Soft, velvety crumb — the red color is just for drama. Always paired with cream cheese frosting.
Medium sweetness, slight tangVanilla cake loaded with rainbow sprinkles in every bite. Colorful, festive, and pure celebration. A kid favorite.
Sweet and funOne big layer, baked in a rectangle and cut into squares. Feeds a crowd (40+ servings). No fancy stacking — just a generous, evenly frosted cake. Simple, delicious, and easy to serve.
The classic wedding cake — multiple stacked layers in different sizes. Each tier can be a different flavor and filling. The centerpiece of any big celebration.
Not just for bread! We use a natural sourdough starter in select pastries for the depth of flavor that commercial yeast can't match. The long, slow fermentation breaks down gluten and phytic acid, making these pastries gentler on the stomach — many people with mild gluten sensitivity find sourdough-based treats easier to digest than conventional baked goods.
Easier to digestA smooth, flawless sugar coating that gives cakes a porcelain-like finish. Enables sculpted shapes, sharp edges, and intricate designs buttercream can't achieve. Sleek and modern — slightly firmer in texture than buttercream.