Bakery Menu

 

Every item made in-house from scratch.

Viennoiserie

Croissants

Layered, Buttery & Flaky Pastries
Plain Butter
3.95
Chocolate
4.25
Almond
4.25
Nutella
4.25
Chocolate Almond
3.25/4.25
Apricot or Pear Almond
4.25
Raspberry Cream Cheese
4.25
Spinach
4.50
Ham & Cheese
4.50

Beignets

Fried, Light & Airy Brioche Dough
Plain
3.50
Raspberry
3.95
Nutella
3.95
Passion Fruit
3.95
Key Lime
3.95
Vanilla Custard
3.95

Other

Pain au Raisin
3.75
Cinnamon Nut Roll
3.75

Baguette

Classic french baguette, Bretagne-style.
Plain
4.25

Brioche

Light, Slightly Sweet & Buttery Dough
Almond
3.75
Ham & Swiss
4.50

Eclairs

Oblong pastry made from choux pastry, filled with custard and dipped in fondant icing.
Chocolate
5.25
Frenchino
5.25
Coffee
5.25
Salted Caramel
5.25

Specials

Jean-Claude classics.

Kouign Amann

Breton butter cake made with baguette dough layered with butter & caramelized sugar.
4.25

Apple/Apricot Couque

Croissant dough filled with pastry cream & topped with fruit. -
4.25

Peach Custard Tart

Brioche dough filled with creme patissiere and topped with sliced peaches.
$4.25

Cakes

Fraisier

Derived from the French word "fraise" or strawberry, it is composed of genoise sponge cake and imbibed with a simple liquor syrup and filled with pastry cream.
6.25

Black Forest

Genoise chocolate sponge cake layers soaked in a cherry brandy syrup and filled with whipped cream, our luscious chocolate ganache and amaretto flavor soaked cherries.
6.25

Grand Marnier Chocolate Cake

Thinly sliced genoise chocolate sponge cake imbibed with Grand Marnier syrup & thin layers of chocolate ganache between.
6.25

Tiramisu

Coffee-flavored delight made of ladyfingers dipped in expresso coffee amaretto and rum flavor layered with a mascarpone mousse filling.
6.25

Frenchino Cake

House creation made with salted caramel, chocolate ganache, and coffee flavor in a mascarpone cream mousse with a layer of rum syrup soaked dark genoise and a croustillant base.
6.25

Coconut Cake

Toasted coconut mascarpone mousse with a layer of chocolate genoise soaked in rum syrup & graham cracker base. -
6.25

Rasberry Cream Cake

Light rapberry mascarpone mousse with a layer of genoise soaked with raspberry flavores liquor and graham cracker base.
6.25

Apple/Apricot Couque

Coffee-flavores mascarpone mousse with a layer of rum syrup soaked genoise and croustillant base.
6.25

*Subject to seasonal & weekly changes.