From the counter

Vanilla custard in a buttery shortcrust, topped with glazed seasonal fruit.

Silky dark ganache in a cocoa pastry shell, finished with a whisper of gold leaf.

Layer upon layer, baked to a deep golden crackle.

Delicate almond shells with a soft ganache and cream fillings.

Caramelised pastry layers and vanilla custard, dusted with sugar.

Choux pastry filled with cream and glazed with dark chocolate.