Stock will be limited after 8pm est Wednesday, August 21st
Black Cherry & Strawberry Tea Cake
Vanilla cake cooked with black cherries, a center layer of strawberry puree, and ever so lightly spiced with clove.
Black Currant Danish
Black currant filling swirled with sweetened cream cheese over a soft Danish base.
Blackberry Poundcake
Blackberries cooked into poundcake.
Boysenberry & Pear Tartlet
Boysenberry, pear, vanilla sugar, lemon zest, and pie crust.
Caramel Apple Petit Four
Cardamom spiced apple cake, pieces of Macintosh apple, and ribbon of salted caramel.
Carrot Cake Petit Four
Dainty miniature carrot cakes with a layer of cream cheese through the center.
Citrus Petit Four
Sweet orange cake, lemon zest, candied pink grapefruit rind, and vanilla glaze frosting.
Cucumber Tea Sandwich
Cucumber on buttered brioche. Not vegan.
Dandelion Wine
Dandelion greens, vanilla bean, champagne grapes, and French cognac. (This is a similar, but not entirely the same, version of the Dandelion Wine I made when I created as Blooddrop.)
Double Chocolate Mocha Cookie
Chocolate chip chocolate cookie with ground espresso beans.
Hazelnut Latte
Hazelnut-infused coffee, steamed milk, and vanilla foam.
Jasmine Cherry Poundcake
Cherry infused with jasmine, cooked into poundcake.
Jasmine Yuzu Curd
Creamed yuzu custard infused with jasmine sambac and softened with vanilla.
Key Lime Curd
Creamed key lime custard with a trace of bergamot and softened with vanilla.
Lavender Marzipan Petit Four
Lavender sugar, buttercream, vanilla cake, and marzipan.
Lemon Curd
Creamed lemon custard spread, softened with vanilla.
London Cemetery Tea
Earl Grey tea, a pair of mints, and vanilla bean.
London Fog Tea
Earl grey tea, cream, vanilla, and lavender.
London Garden Tea
Earl grey tea, vanilla, and rose petals.
Macadamia Fudge Brownie
Dark chocolate brownie with blonde macadamia nuts. (Not vegan, contains butter CO2.)
Matcha Petit Four
Matcha-infused vanilla cake with lightly glazed matcha frosting.
Oat Bar
Rolled oats, brown sugar, chocolate chips, dried cherries, raisins, and butter.
Orange Blossom & Lemon Biscuit
Shortbread cookie infused with orange blossom water and lemon zest.
Orange Blossom & Tangerine Petit Four
Orange blossom water, vanilla cake, and tangerine marmalade.
Peach Poundcake
Peaches, clove, and cinnamon cooked into poundcake.
Pear Frangipane Tartlet
Anjou pears, toasted almonds, almond paste, and butter pie crust. Not vegan.
Pineapple & White Tea Sorbetto
Pineapple infused with white tea and blended into a smooth sorbet.
Pumpkin Graham Tea Cake
Pumpkin, traditional pumpkin spice, crushed graham crackers, sweet cream cheese, and vanilla cake.
Raspberry & Rose Biscuits
Shortbread cookie, raspberry, and rose.
Raspberry Jasmine Tea Cake
Raspberry cake and jasmine-infused buttercream.
Raspberry Kir Royale
Raspberry liquor and champagne.
Rosey Blueberry Preserves
Rose-infused blueberry jam.
Scarlet Sangria
Sparkling rosé, cranberry, mango, blood orange, and peaches.
Spiced Honey Biscuits
Cinnamon-spiced honey baked into a shortbread cookie. Not vegan.
Strawberry & Thyme Tea Sandwich
Strawberry and thyme preserve on brioche.
Strawberry Lime Poundcake
Summer strawberries and lime zest cooked into poundcake.
Tropical Charlotte Tea Cake
Lady fingers, vanilla genoise, and a tropical mousse of mango, passionfruit, pineapple, and peaches.
Tropical Poundcake
Lychee, mango, coconut shreds and nectarine cooked into poundcake.
Watercress Tea Sandwich
Bitter watercress greens, brioche, and butter. Not vegan.
White Chocolate Passion Fruit Tea Cake
Vanilla cake, passionfruit filling, and white chocolate ganache.
