New Spring desserts as well!

Basboussa – North African-style coconut-semolina cake served warm with macerated strawberries and candied pistachios

Cafe Presse also has spring desserts! Check out these great new inspirations from pastry chef Allyson Lanter. And of course we still have our traditional French sundae La Dame Blanche, as well as chocolat chaud, house made caramels, ice creams and sorbets.

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Gateau de riz, caramelized rice cake served with heavy cream and rhubarb-vanilla compote
Frozen terrine made of chocolate and peanut ice creams, with whipped cream and broken peanut brittle
Our seasonal frozen sundae with mint ice cream, lime curd, strawberries, and rum-soaked pound cake

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