Cakes & pies, made to order

Perennial, year-round favorite! Yellow lemon cake with lemon cream filling and frosting.

Spiced carrot cake with hazelnuts and chopped dates. Cream cheese frosting, of course.

Dark chocolate cake with peppermint whipped cream frosting.

Hazelnut brown butter cake filled with brown sugar praline frosting, iced with pecan ganache and coated in praline.

Cream-cheesy, vanilla-y, a little lemony. Seasonal fruit on top, TBD. Cookie crust (can be GF).

Rich and not-too-sweet, with a toasted almond crust (GF).

Vanilla sprinkle cake with berry jam and salted vanilla buttercream. And more sprinkles!

Honey cake with honey cream and vanilla bean marmalade-glazed fresh strawberries.

Bittersweet chocolate cake with coffee buttercream and chocolate crunch.

Very dark flourless cake, with ganache and flaky sea salt (GF).

Bittersweet chocolate cake with vanilla meringue frosting. Like a huge reverse Ding Dong.

Yellow cake with mocha buttercream — my best attempt to replicate my mom’s go-to birthday cake.

Bittersweet chocolate custard, salt caramel and crumbled pretzels with a chocolate wafer crumb crust and cream topping.

Shortbread crust with raspberry–vanilla bean compote and buttery hazelnut filling.

Bing cherry, rhubarb and vanilla bean filling in an all-butter crust, topped with spiced streusel.

Graham cracker crust with milk chocolate custard and toasted marshmallow topping.

All-butter double crust topped with Grafton sharp cheddar.

In an all-butter crust, with salted peanut butter custard and raspberry glaze.

Upside-down caramelized apple, pear or banana tart on flaky crust.

Vanilla bean custard in a honey-banana graham cracker crust, topped with a cloud of honey-sweetened whipped cream.

Buttery lemon cream in a shortbread crust with barely-sweetened whipped cream.