"This is one of my favorite pastries! They're a special pastry from the Bordeaux region in France composed of a rum and vanilla batter. They are baked for a long time until the outside is dark and crisp, tasting like crème brûlée and the center is more like a custard, similar to a bread pudding."
"These free-formed tartes are always changing in the patisserie. Sometimes they are sweet and sometimes they are savory. During the summer I love to use the fresh produce for sweet ones, but some of my favorites are the savory with the baked egg on top. They make a perfect breakfast treat!"
"Almond Croissants are hard to keep on the shelf at St. Jack. The croissant is soaked with an orange liqueur and filled with the almond paste batter. We even have guests call us to make sure I have enough before they arrive."
"It's not well known that we make all of our ice cream in house. We change the flavors weekly, but usually have 4-5 flavors at all times. It's what I like to call pastry chef ice cream. The base is made similarly to a crème anglaise, or a custard-base ice cream. Along with the plated desserts, we serve the ice cream all day during the patisserie and at night in the restaurant."
"A classic, but surprisingly uncommon in the pastry cases of Portland. The pastry is filled with a light vanilla custard and glazed with a dark chocolate which keeps it from being overly sweet."
Pastry chef Alissa Rozos crafts a variety of traditional French delights at St. Jack. Rozos honed her skills at Daniel in New York before taking her culinary talents to Portland.