Bakery Nouveau Menu

Croissant

as in france, a light, flaky breakfast pastry with a wonderful buttery flavor that is never greasy.

Twice Baked Almond Croissant

our classic croissant soaked in simple syrup and filled with delicious almond cream. it is topped with sliced almonds and additional almond cream.

Twice Baked Chocolate Croissant

our classic chocolate croissant soaked in simple syrup and filled with delicious almond cream. it is topped with sliced almonds and additional almond cream and a bar of decadent chocolate.

Cherry Almond Croissant

a balance of sweet almond cream and dried sour cherries wrapped in flaky croissant dough.

Sugar Brioche

a breakfast roll that is rich with the flavors of butter, eggs and sugar.

Chocolate Chip Brioche

traditional brioche filled with chocolate chips.

Pear Danish

a very flaky and flavorful pastry filled with pastry cream, almond cream and a delicious pear half.

Parisian Macaroons

these traditional parisian cookies are light and airy, they are rumored to be the best outside of paris! flavor choices vary by day and feature: cafe, passion fruit, chocolate, raspberry, pistachio,

Brownies

the most divine chocolate brownie you have ever eaten! these gems are even wrapped to go in parchment paper.

Cookies

an assortment of favorites: chocolate chip, peanut butter, shortbread, snickerdoodle and others.

Parisian Baguette

a hand crafted jewel that can accompany any meal. this is the classic symbol of french bread.

Ciabatta

an authentic bread of italy, this rustic country style loaf has a creamy, chewy interior and a crisp, crackly crust.

Focaccia

this flat bread has been seasoned with both herbs and extra virgin olive oil brushed on top to enhance this timeless classic.

Oat And Date

originally developed for the coupe du monde de la boulangerie 2005, we feel that these flavors marry well for toast at breakfast or a hearty accompaniment to dinner.

Country Sour

the true character of a european staple, the unique flavor in this chewy bread is developed through a series of long fermentations.

Ham And Cheese On Baguette

a bakery nouveau favorite combining hickory smoked ham, emmenthaller cheese and cornichons on our own baguette.

Roast Beef On Brioche

Roasted Duck\

Sicilian Pizza

Pizza By The Slice

Quiche

lorraine, spinach and ricotta with pine nut and mushroom with goat cheese, please see our display case for specials of the day like three cheese quiche and smoked salmon with roasted potatoes.

Assorted Chocolates

wonderful handmade candies created with only the finest french and belgium couverture chocolate. our chocolates can be enjoyed individually or taken home in beautifully packaged gift boxes.

Carrot Cake

spiced cake with carrots and black currants finished with cream cheese frosting and shredded coconut.

Chocolate Mocha Cheese Cake

60% chocolate and coffee ganache on a chocolate crumb crust and finished with a chocolate glaze.

Classic Chocolate Cake

this cake is prepared with super moist chocolate cake and 64% chocolate mousse, it is finished with chocolate glaze and chocolate shards.

Phoenix

this cake scored the highest points in the national pastry championship, 2005. it is a triple layer mousse cake with a delicate balance of pear mousse, 70% chocolate mousse, caramel mousse, pecan dac

Chocolate Raspberry Dome

64% chocolate mousse with raspberry cremeux (a curd) center on a chocolate biscuit (sponge cake) finished with a raspberry glaze.

Banana Mousse

64% chocolate mousse surrounds caramelized fresh bananas in a banana mousse, finished with caramel mousse, caramel glaze, and chocolate glaze.

Praline Dream

as featu64% chocolate mousse with a praline feulletine mixture (delicate and flakey milk chocolate and praline paste) layered on a chocolate biscuit finished with gianduja (milk chocolate with hazeln

Black Currant Panna Cotta

this beautiful dessert features cassis mousse (chocolate and black currant mousse) with a vanilla bean panna cotta center, sitting on a brenton cookie and finished with cassis glaze.

70% Mousse

a dark 70% chocolate mousse on a chocolate biscuit base coated with a black glaze (very dark, strong cocoa powder) decorated with a 60% chocolate bar.

Cherry Almond Pear

cherry and pear fruit layered over frangipan over a thin layer of raspberry jam in a pate sucre crust, it is finished with an apricot glaze and toasted almond slivers.

Salt Caramel Apple

sliced granny smith apples baked in a pate sucre crust, layered with a salt caramel apple frangipan (pastry cream with almond cream and apple filling), finished with an apricot glaze and toasted stre

Strawberry Tart

pistachio pastry cream in a pate sucre crust covered with fresh vibrant strawberries and chopped pistachios.

Lemon Meringue Tart

this is an amazingly light tart with freshly squeezed lemon juice and delicate lemon cremaux (lemon curd) in a pate sucre crust is finished with torched italian meringue.

Chocolate Ganache Tart

rich 60% chocolate ganache in a pate sucre shell topped with a chocolate glaze and a piped chocolate ganache border.

Passion Fruit Tart

our chocolate ganache tart topped with a passion fruit mousse dome and piped with a chocolate ganache border.

Tart Tartin

baked custard in a pate sucre shell with a rich caramel apple dome surrounded by a whipped caramel chantilly cream.

Eclair

(cream puff dough) filled with chocolate, caramel, vanilla or coffee pastry cream and topped with matching fondant, flavors are subject to change and availability is limited.

Pot De Creme

very rich chocolate custard topped with a dark glaze and a signature 70% nouveau chocolate bar.

Creme Brulee

a creamy vanilla cooked custard with a caramelized crust and topped with fresh fruit..

Napoleon

this bakery nouveau favorite is made from layers of delicate puff pastry and filled with creme madame, flavors are seasonal and availability is limited.

Cakes, Tarts & Desserts

Individual Size Or 3 Inch

6 Inch

serves 4-6.

8 Inch

serves 8-10.

10 Inch

serves 10-12.

Sheet Cakes - 1/4 Cake

serves 15-20.

1/2 Sheet Cake

serves 40-50.

Whole Sheet Cake

serves 90-100.