Sweet Adeline Bakeshop Menu

Divinely fudge like bar with walnuts.

Classic sweet and tangy lemon filling inside our shortbread crust, then topped with a dusting of powdered sugar.

Sweet buttery morsels with toasted pecans and a generous dusting of powdered sugar.

Rich and buttery! Loaded with dark, milk, and white chocolate chips.

An American classic with both golden and dark raisins.

Wins the award for "Best Cookie at Sweet Adeline" time & time again....awarded by me.

A chocolate chip cookie made with bittersweet chocolate and tahini.

Our tahini cookie made with almond meal and maple syrup with a thumbprint of tart cherry jam in the center.

Sliced rosemary ham, Le Gruyère cheese, and dijon mustard sandwiched within buttery puff pastry.

Traditional French choux pastry puff made with Le Gruyère cheese and Calabrian chili paste that is baked to perfection.

A rich custard with cubed rosemary ham, Le Gruyère cheese and sautéed arugula. As with everything, we use organic eggs from Judy's Family Farm in Petaluma!

A rich custard with roasted vegetables and sharp white cheddar. As with everything, we use organic eggs from Judy's Family Farm in Petaluma!

An Italian flat bread topped with extra virgin olive oil from Seka Hills (Capay Valley Blend) and roasted vegetables that vary daily (we use Mozzarella from Berkeley's own Belfiore Cheese Company!).

Parmesan & sharp white cheddar rolled up in puff pastry. Topped with sesame seeds, poppy seeds, garlic, & Maldon salt.

Our flakey pie dough envelops roasted cauliflower, red potatoes, red onions, and green bell peppers, with cumin, coriander, turmeric, and more!

Brown sugar, rolled oats, and topped with cherry jam.

Roasted apples with frangipane (almonds) in a puff pastry pocket and dusted with powdered sugar.

A lightly spiced carrot bread.

A tender cake with candied ginger and a lemon glaze.

Moist banana bread studded with not too sweet chocolate chips.

Cinnamon, brown sugar and pecans swirled inside of a rich egg bread, topped with an orange glaze.

Made in the traditional style with cinnamon, sugar, and pecans layered within a soft vanilla cake which is topped with streusel.

A perfect companion to your morning coffee! A buttermilk muffin that is baked and rolled in melter butter and cardamom vanilla sugar.

6 of our lightly spiced carrot cake cupcakes, topped with cream cheese frosting and a pecan garnish. Serving Instructions: Please keep these items refrigerated. Let come to room temperature before serving (usually 30 minutes to an hour). Refrigerate leftovers.

6 of our vanilla cake cupcakes baked with colorful sprinkles, topped with cream cheese frosting, and dipped in more sprinkles. Serving Instructions: Please keep these items refrigerated. Let come to room temperature before serving (usually 30 minutes to an hour). Refrigerate leftovers.

Our chocolate pudding, topped with vanilla whipped cream, in our all-butter crust. Serving Instructions: Store in the refrigerator. Remove from refrigerator just before serving. Please slice with a hot dry knife for every slice. This can be achieved by putting a knife in a suitable glass with very hot tap water in it. Dip in hot water, wipe knife dry, slice pie, and repeat for every slice. Refrigerate leftovers.

Granny Smith Apples and tart raspberries baked in a sour cream custard with vanilla extract then topped with a cardamom, cinnamon, & walnut streusel.

An 8" vanilla cake embedded with multi-colored nonpareils, layered with strawberry cream cheese buttercream, finished in Italian meringue buttercream, and decorated completely in multi colored nonpareils. If you choose to have an inscription we leave the top sans nonpareils.

An 8" lightly spiced carrot cake that's layered and finished with cream cheese buttercream. Chopped, toasted pecans adorn the side.

An 8" coarse, buttery torte made with ground pistachios, corn flour, almond flour, and cardamom. Topped with a rose water glaze and decorated with ground pistachios & rose petals.

An 8" chocolate torte made with bittersweet chocolate and topped with a ganache made from Guittard's French Vanilla chocolate. Dusted lightly with powdered sugar and garnished with a raspberry.

An 8" moist vanilla cake made with yogurt, a touch of streusel, and our choice of fruit. Serves 6-12. Serving Instructions: Best eaten at room temperature. Slice with a knife. Refrigerate leftovers.

An 8" cake that is made in the traditional style with cinnamon, sugar, and pecans layered within a soft vanilla cake which is topped with streusel. Serves 6-12.

Our lemon olive oil cake topped with a pistachio glaze and toasted pistachios.