Miette Menu

2 Chocolate, 2 Coffee, 2 Pistachio, 2 Vanilla, 2 Dulce de Leche, 2 Hazelnut, 2 Rose Geranium, 2 Chocolate-Orange

3 Chocolate, 3 Coffee, 3 Vanilla, 3 Dulce de Leche, 3 Hazelnut, 3 Rose Geranium, 3 Pistachio, 3 Chocolate-Orange

The tomboy-ish way we decorate this cake provides the perfect ratio of cake-to-frosting in every bite. We start with layers of our Double Chocolate Cake which is made with melted 70% Guittard chocolate and raw Scharffen Berger cocoa powder for a super-moist bittersweet flavor. Our buttercream is made the European way, starting with organic yolks and adding organic Straus butter and coffee.

This cake gets its name from Scharffen Berger Chocolate, the small-batch chocolate makers who were our original neighbors in the Ferry Building. We developed this cake using their raw cocoa powder because it delivers a huge chocolatey flavor. The cake itself is dense and moist, and we glaze it with two coats of smooth-as-silk bittersweet chocolate ganache. Serves 6-8.

The Old-Fashioned cake harkens back to drug-store soda counters and ice cream sundaes. The moist, bittersweet chocolate cake is perfectly offset by the super-sweet marshmallow icing. Cherry-on-top perfect for all celebrations. Serves 6-8

A cake that has raisins, walnuts, spices and a touch of coconut to accompany fresh, organic carrots in this moist, American classic. It's topped with cream cheese frosting. Serves 6-8

Our all~time best selling, award-winning cake. And how could it not be: made with a dark stout beer, molasses, ginger, nutmeg, cinnamon and cardamom then topped with a sweet cream cheese frosting. It's sweet, spicy, comforting and indulgent all at the same time. Serves 6-8.

This cake is three layers of our tender Hot Milk Cake and frosted on all sides with organic raspberry buttercream. We don't use food coloring, so this beautiful pink color is all natural. Serves 6-8.

This cake is three layers of our tender Hot Milk Cake and frosted on all sides with French vanilla buttercream, made with organic egg yolks and pure Bourbon vanilla. Serves 6-8.

These cakes are ready for an adventure. Toss one into your picnic basket and journey to the seaside, redwood grove or back-country trail. We make four varieties so you can get out of the city every weekend of the month. They don't require refrigeration or special handling, and are as delicious as they are rugged.

These cakes are ready for an adventure. Toss one into your picnic basket and journey to the seaside, redwood grove or back-country trail. We make four varieties so you can get out of the city every weekend of the month. They don't require refrigeration or special handling, and are as delicious as they are rugged.

These cakes are ready for an adventure. Toss one into your picnic basket and journey to the seaside, redwood grove or back-country trail. We make four varieties so you can get out of the city every weekend of the month. They don't require refrigeration or special handling, and are as delicious as they are rugged.

This cake is the belle of the ball! The Debutante has three layers of sponge cake infused with tart lemon syrup, it's filled with lemon curd, and frosted with lemon buttercream. With perfectly smooth frosting and delicate piping, this cake is our most turned out. Not by coincidence, the Debutante is our most popular wedding cake. Serves 6-8

Made with pumpkins called Galeux d'Eysines. The flavor of the bundt cake is subtle and earthy, with a high water content that gives the cake a light and delicate crumb, distinguishing it from the average pumpkin loaf, which is often dense as brick.

These cakes are ready for an adventure. Toss one into your picnic basket and journey to the seaside, redwood grove or back-country trail. We make four varieties so you can get out of the city every weekend of the month. They don't require refrigeration or special handling, and are as delicious as they are rugged.

Double Chocolate cake with a swirl of fresh, organic coffee buttercream.

Double Chocolate Cake with a puff of sweet marshmallow icing and topped with a candy-coated peanut.

A little cupcake chock-full of carrots, walnuts, & currants, topped with a creamy, tangy cream cheese frosting.

Double Chocolate Cake with a swirl of vanilla buttercream.

Golden yellow cake with fresh, organic Coffee buttercream.

Golden yellow cake topped with a swirl of vanilla buttercream.

Double chocolate cake glazed with two coats of chocolate ganache.

A traditional, dense and creamy New York style cheesecake. The crust is made with our graham crackers and the cake is topped with a sour cream glaze.

A chiffon cake layered with a delicate coconut mousse, topped with sweet boiled icing and sweetened coconut.

A pate sucree shell filled with chocolate ganache and topped with fleur de sel.

A pate sucree shell filled with lemon curd.

A house-made graham cracker crust filled with tart lime curd and boiled icing on top.

Filled with vanilla pastry cream and glazed with chocolate ganache.

Pate sucree shell filled with chocolate ganache, fresh bananas, pastry cream and topped with whipped cream.

Silky buttery filling with a deep caramel flavor and a hint of orange that define it against most traditional pecan pies.

The Miette marshmallow is moist, creamy, and speckled with bits of vanilla bean. It makes an outstanding S'more and sits perfectly in a cup of dark European-style hot chocolate. 6 marshmallows per bag.

We think the magic of our English Toffee is the ultra-thin layer of caramel-toffee. It's always crisp and snappy. We coat the toffee with dark 66% Valrhona chocolate and sprinkle it with toasted almonds.We use Straus Family Creamery butter, organic cane sugar and each batch is handmade. It's an amazing combination of textures and flavors.

Our caramels are made fresh daily with butter and cream from Straus Family Creamery and organic cane sugar. As they're cooling, the caramels receive a hefty sprinkling of Maldon Sea Salt and are hand-wrapped in waxed paper. Each bag contain four Fleur de Sel caramels and four Chocolate caramels.

We start with fresh organic California almonds and toast them till golden brown. Then we coat them with a micro-thin layer of crisp caramel. Then they are coated with 72% Valrhona chocolate and dusted in unsweetened cocoa powder. The result is a delicious union of flavors and textures that deserves a torch song of its own.

Our Hazelnut Drageés begin with juicy, fresh, organic hazelnuts and we toast them until golden brown. We coat them with a micro-thin layer of crunchy caramel and then cover them in bittersweet 72% Valrhona chocolate and dust them in unsweetened cocoa powder. The rich, unique taste of hazelnut runs wild in this combination of sweet, smooth, bitter, and crunchy.

We start with the same thin base of toffee made with Straus Family Creamery butter and organic sugar. It's coated on both sides with coffee-infused dark chocolate and sprinkled with cacao nibs. The dark chocolate and coffee are powerful and bitter but the thin crisp layer of toffee is the only sweetness you need to make this perfectly balanced.

It's very hard to describe Turkish Delight because its wonderful texture is somewhere between chewy, gummy, mochi-like and soft. This Turkish Delight is exceedingly fresh and the flavors are true. We sell so much of it in the Ferry Building that we've had to give it its own table. And it's vegan, too!

This cookie takes the tart, fresh flavor of lemons and contrasts it beautifully with the richness of butter. The zest for these cookies comes from the year-round supply of organic lemons we have in California.

Our Graham Cracker is a snappy reinvention of the classic, made irresistible with lots of butter and honey. Opened around the campfire, it makes an excellent s'more! 10 oz tub, hand-packed with 10 cookies.

Bite-sized and delicate, this buttery shortbread cookie has a restrained floral taste that will remind you of summer. The lavender is picked from the fields at Eatwell Farms in Dixon, California.

A classic butter cookie with a rich, complex flavor made from browning Straus butter to a deep chestnut color and adding a hint of vanilla. It's the latest addition to our cookie line and showcases our philosophy that the best flavors come from a few simple, quality ingredients.

This cookie is based on the chocolate wafer cookie that is used to make the famous Icebox Cake. The Miette version is crisp and buttery, with an intense cocoa flavor that is highlighted with both sweet and salty accents. We use cocoa powder that is especially dark, and it makes the cookie almost black. Each cookie is cut by hand, sprinkled with sugar, and baked to crispy perfection.

Our peanut butter cookies are unusually crisp, yet melt in your mouth with a shortbread-like texture. We grind organic peanuts and add more-than-a-pinch of salt to accentuate the flavor. We mark each cookie with the traditional cross-hatch on top.

There are so many great versions of this all-American favorite, and here's ours: petite chocolate chips, crushed toasted walnuts and coarsely-ground oatmeal incorporated into a crisp, buttery cookie.

Pierre Hermé of Paris is the inspiration behind this cookie. The Miette version replicates the same experience of biting into a crisp, sandy cookie with bits of pure, soft chocolate. This recipe calls for both cocoa and chocolate. When you bring these two ingredients together, you get a resounding chocolate taste, much more complex than if you were to use just one or the other.

The Miette Gingersnap is fired up with three forms of ginger – ground, candied, and fresh – and balanced with Straus Family Creamery organic butter for a snap that is both crisp and chewy. Spiced with a peppery blend of nutmeg, cardamom, cinnamon, and clove, and sweetened with both honey and molasses. Each cookie is punched out in a pretty scalloped circle and dusted with crunchy organic sugar.

This beautiful box contains one bag of each of our shortbread cookies. -Lavender Shortbread -Lemon Shortbread -Walnut Shortbread -Chocolate Sablés -Brown Butter Shortbread

Kit include pre-cut cookies, icing and candy.