Pastries & Desserts

A classic French pain au chocolat: buttery laminated pastry with a flaky crust and a warm dark chocolate center.

Our French croissant and chocolate chip cookie, fused into one. Crisp, golden exterior with a soft, molten chocolate center.

Classic macaron shells layered with smooth strawberry cream, offering a fruit-forward sweetness in every bite.

Chocolate macaron shells filled with silky salted caramel and ganache, finished with a touch of sea salt.

Classic French laminated dough with delicate, pull-apart layers, a crisp golden shell, and a soft, buttery interior.

Our French croissant, finished with a torched butter and sugar crust that cracks on first bite. Flaky and caramelized.

A Spanish classic: golden pastry coated in cinnamon sugar and served with chocolate for dipping. Crisp and warm.

Our house-made Japanese milk bread coated in honey butter and brown sugar, baked until caramelized. Crisp outside, soft inside.

A Middle Eastern and Mediterranean classic: layers of flaky phyllo, chopped nuts, and syrup. Sticky and rich.

Japanese shio pan (salt bread), baked with a crisp, butter-fried base. Filled with a creamy crab rangoon center.

A French-style cherry blossom sponge cake layered with vanilla butter cookie crumble, strawberry jam, lychee mousse, and a mirror glaze.

An Italian classic: espresso-soaked ladyfingers layered with mascarpone and cocoa. Light and creamy.