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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 cups made with Guittard cocoa, real cream, and Madagascar vanilla. Smooth, thick, and served chilled.

Mousse

Light as air, but it still tastes like chocolate. Whipped cream, Callebaut chocolate, and Guittard cocoa, dusted with Valrhona. A cup of it goes fast.

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.