Lemon Meringue Tart
"We fill a pate sucree tart shell with our super lemony lemon curd and then top it off with fresh meringue, which gets browned by a torch each morning. I love the way these look and also how the soft meringue helps cut through the tartness of the bright curd."
Boston Cream Pie
"We view this as the stealth dessert—it's not too fancy or dressy looking, but when you eat it, you forget about all of that. It's sponge cake soaked in coffee syrup and filled with vanilla whipped cream and pastry cream and then topped with chocolate ganache."
Double Chocolate Cookie with Walnuts
"So simple and basic but soooo good. There's melted chocolate in the batter and then big chunks of bittersweet chocolate and shavings of unsweetened chocolate. These are really rich and we use an amazing chocolate called Tcho. We spent 2 years tasting chocolates before selecting this one."
"If you can get your hands on one of these you won't be able to stop eating it. It's basically a croissant baked with extra butter and extra sugar so that the outside becomes rich and caramelized and crunchy. The first time I had one I was in Paris and I remember thinking, 'If I ever open up a bakery of my own, I will have these.' It took us a while to get them right—we used to offer them only at the holidays and now we offer them all day every day."
Triple Chocolate Mousse Cake
"This is my go to birthday cake—layers of milk, white, and dark chocolate mousse in between flourless chocolate cake layers and glazed with chocolate ganache. We offer it in an individual size and I especially love the whole cake which is gorgeous and dramatic in its finish. It has to be ordered in advance but every single person who gets it loves it."
"I've literally eaten a multigrain roll every single day we've been open (unless I'm traveling), so I would be remiss not to mention this, even though it's not a fancy pastry of any sort! It's made with whole wheat and buckwheat flours, sunflower seeds, millet, and flax seed. It's got a little honey in it and it's made with a mild sourdough starter—not enough to make it sour, but enough to make it more complex and interesting than a non-sourdough bread."