Chaconne Patisserie

Rich cinnamon brioche dough cinnamon roll with cinnamon, brown sugar, and all-cream flat icing.

Wheat flour, sugar, eggs, yeast, milk, butter, coconut, passion fruit, banana, almond meal, almond paste, rum, and cornstarch.

Brioche base with tangy cream cheese filling and seasonal fruits.

Wheat flour, yeast, salt, egg, milk, butter, and sugar.

Flaky butter brisee dough with pecan halves and maple-bourbon brown sugar custard.

Flaky, butter brisee dough with turbinado sugar and seasonal filling.

Laminated brioche, vanilla bean cream cheese filling, coffee custard, amber toffee crumbles, Valrhona 70% chocolate, and salty chocolate sablé.

Vanilla bean-flecked custard atop a thin layer of aromatic almond paste surrounded by seasonal fruits.

Sour cream & cinnamon cake batters marbled together. Topped with speculoos & toasted-pecan streusels, powdered sugar, and toasted pecan & cake crumb.

Chocolate poundcake with tangy buttermilk, ganache glaze, and 100% Valrhona chocolate.

Chocolate poundcake with tangy buttermilk, ganache glaze, and 100% Valrhona chocolate.

Brown butter croissant base filled with thyme-Gruyere mornay, tomatoes, grated Gruyere, Parmesan, and cracked black pepper.

Japanese milk bread.

Levain (sourdough), poolish, Yecora Rojo wheat flour, and organic whole spelt flour.

With honey, molasses, candied ginger, and dry ginger.

Crumbly peanut butter cookie with honey.

Layers of horchata-soaked sponge cake alternating with layers of horchata Bavarian cream. Topped with lightly sweetened whipped cream, cinnamon, and house-made dulce de leche.

Three layers of chiffon cake, two layers of vanilla bean anglaise mascarpone diplomat cream, thin layer of lightened Valrhona 70%, Dulcey ganache, and topped with chocolate mirror glaze.

Salty chocolate sablé crust, creamy chocolate cheesecake base, lightened ganache, whipped vanilla bean mascarpone anglaise, shards of 70% Valrhona Guanaja chocolate, and cocoa powder.

Salty chocolate sablé crust, rich dark chocolate cheesecake, lightened ganache, whipped vanilla bean mascarpone anglaise, and fresh strawberries.

Layers of horchata-soaked sponge cake alternating with layers of horchata Bavarian cream. Topped with lightly sweetened whipped cream, cinnamon, and house-made dulce de leche.

Salty chocolate sablé crust, creamy chocolate cheesecake base, lightened ganache, whipped vanilla bean mascarpone anglaise, shards of 70% Valrhona Guanaja chocolate, and cocoa powder.

Three layers of chiffon cake, two layers of vanilla bean anglaise mascarpone diplomat cream, thin layer of lightened Valrhona 70%, Dulcey ganache, and topped with chocolate mirror glaze.

Salty chocolate sablé crust, rich dark chocolate cheesecake, lightened ganache, whipped vanilla bean mascarpone anglaise, and fresh strawberries.