New spring desserts at Café Presse

Dense rhubarb custard cake served warm with whipped cream

Dense rhubarb custard cake served warm with whipped cream

As promised, here are some photos of the new desserts created by pastry chef Allyson Lanter and featured on the Spring 2018 menu at Café Presse.  Enjoy!

Chocolate ganache tart baked with sea-salt caramel, cashews and sweet pastry crust, served with whipped cream

Chocolate ganache tart baked with sea-salt caramel, cashews and sweet pastry crust, served with whipped cream

CP NM April 2018 lemon cake