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Original Cheesecake

Dense, creamy New York-style cheesecake made with Philadelphia cream cheese and Madagascar vanilla bean, on a buttery graham crust. Simple, rich, and exactly as good as it sounds.

Chocolate Cheesecake

Our Original cheesecake folded with Guittard Cacao Rouge cocoa — deep, dark, and fudgy, never too sweet — on the same buttery graham crust.

Cookies & Cream Cheesecake

Crushed Oreo cookies baked right into the batter and through the crust, over our classic creamy base.

Strawberries

Dipped: Jumbo, locally sourced strawberries dipped in Callebaut couverture chocolate. Big berries, real chocolate, a clean snap. Sold by the half dozen up to two dozen.

Infused: Our signature. Jumbo locally sourced berries, soaked, dried, dipped in Callebaut chocolate, and finished with a pipette infusion. One liquor to start, done the slow way so the berry stays firm, never mushy.

Cookies

Baked with Plugrá European-style butter, Guittard chocolate, and Madagascar vanilla, finished with a pinch of Maldon flake salt. Crisp at the edges, soft in the middle. Sold singly or by the dozen — the dozen works out to $4 a cookie.

Puddings

Rich chocolate pudding made with Guittard cocoa, real cream, and Madagascar vanilla. Smooth, thick, and served chilled — in a cup, a small bowl, or a serving bowl.

Mousse

Light as air, but it still tastes like chocolate. Whipped cream, Callebaut chocolate, and Guittard cocoa, dusted with Valrhona. Available in a cup, a small bowl, or a serving bowl.

Tiramisu

Espresso-soaked Balocco ladyfingers layered with BelGioioso mascarpone cream, dusted with Valrhona cocoa. Rich, cold, and unmistakably tiramisu. By the slice or the whole tray.