Bakery Lorraine at the Pearl Menu

Twice-baked croissant with almond cream and sliced almonds

Brown sugar with cinnamon and orange zest roll, tossed in cardamom sugar.

Topped with honey glaze

Extra buttery, caramelized layers of flaky pastry filled with lemon curd

Our grownup version of the classic treat. *sprinkle colors will vary

flaky, buttery puff pastry filled with seasonal filling.

These don't have gluten, but they're made in a kitchen that uses tons of flour.

Vanilla muffin with layers of chocolate-cinnamon coffee cake powder

Sweet breakfast scone studded with blueberries and perfumed with lemon zest

Our delicious cookie, made with a blend of milk and dark chocolate

Our peanut butter cookie topped with a pinch of sea salt

Our delicious double chocolate cookie, with hints of cinnamon and spicy habañero

House made graham cracker and fluffy marshmallow, dipped in dark chocolate

A custardy, beeswax-crusted bite size pastry scented with vanilla and rum.

toasty tart shell filled with a layer of blueberry jam, baked almond cream with blueberries topped with blueberry whip and lemon curd,

Caramel, chocolate ganache, with toasted pecans.

Crisp tart shell filled with vanilla mascarpone cream and topped with seasonal fruit. Contains tree nuts.

Almond sponge cake soaked in a lemon simple syrup with layers of lightened lemon curd and topped with a glaze, toasted meringue and candied violet

Almond sponge soaked in an espresso-brandy syrup, layered with chocolate ganache and coffee buttercream

Oreo Crust, with layers of chocolate, vanilla, and strawberry mousse. Topped with whipped cream, and crispy pearls.

Creamy lime mousse, with tart lime center, sitting on top of a graham cracker crust. Covered in toasted meringue, and topped with gold leaf.