Miette Menu

5 oz bag of peanut butter cookies.

a 5 oz bag of lavender shortbread cookies.

a 5 oz bag of lemon shortbread cookies.

a 5 oz bag of walnut shortbread cookies.

a 5-ounce bag of chocolate shortbread cookies.

a tub of our scalloped graham cookies.

three forms of ginger and plenty of straus butter give this cookie spiciness, earthiness, and a little heat. the cookie is crisp and gloriously snappy, as it should be. each cookie is cut by hand with a decorative scallop.

10 oz tub of chocolate wafer cookies.

each macaron is made of two coarsely ground-almond meringue cookies and filled with either buttercream or ganache. we always have 7 flavors: 4 year-round classics, and 3 seasonal varieties. our macarons do not contain any food coloring or other artificial ingredients; a northern california interpretation of the parisian classic.

6 chocolate caramels wrapped in wax paper.

each bag contain 6 fleur de sel caramels.

tube of rose gerainum meringues, about 24.

a mixture of salty licorice imported from holland.

a mixture of sweet licorice imported from holland.

handmade vanilla marshmallows. each bag contains 6 marshmallows.

for years we made our carrot cake in a small loaf form. the moist cake, walnuts, currants, & cream cheese frosting proved so popular we couldn't resist making an elegant, full-size version.

the northern california take on classic new york-style cheesecake! serves 6-8.

sponge cake with coconut mousse. serves 6-8.

gingerbread cake with cream cheese frosting. serves 6-8.

the lemon cloud cake is light and fluffy like a traditional angel food cake but not nearly as sweet. we flavor it with fresh lemon juice and zest to give it a summery, citrus note. this cake is the perfect accompaniment to strawberries and cream. we bring out this cake in the summer as the perfect dessert to throw into the picnic basket.

sponge cake, lemon curd, and lemon buttercream. serves 6-8.

pate sucree crust filled with lemon curd. serves 6-8.

lemon pound cake with lemon glaze. serves 1-3.

tart made of graham cracker crust, lime cream, and meringue. serves 6-8.

chocolate cake with boiled icing. serves 6-8.

white chocolate fondant drapes over a sponge cake soaked in eau de vie syrup, layered with homemade raspberry jam, pastry cream and a mound of lightly sweetened straus whipped cream. serves 6-8.

6" chocolate cake with dark chocolate ganache. serves 6-8.

the mousse in this cake starts with flats of the sweetest strawberries in season. they are reduced into an intense concentrate, to which is added freshly whipped cream. the result is rich berries-n-cream mousse layered with chiffon cake, surrounded by homemade ladyfingers and topped with fresh, local, organic strawberries. and tied with a bowl.

chocolate cake with strawberry buttercream made from fresh berries. serves 6-8.

chocolate cake layered with vanilla buttercream. serves 6-8.

chocolate cake with strawberry buttercream made from fresh berries.

like a tiny version of our vanilla tomboy cake, this cupcake is a classic. adorned with cheerful, carefully-placed sprinkles.

our all~time best selling cupcake. made with a dark stout beer, molasses, ginger, nutmeg, cinnamon and cardamom then topped with a sweet cream cheese frosting.

chocolate cake with boiled icing & candy-coated peanut.

yellow cake with strawberry buttercream made from fresh berries.