we’ve been a bit overdue for a funky flavored cake, haven’t we? well we’re here to remedy that fact as we dip our toes into the salty and savory cake waters with our Peanut Butter Miso Cheddar Cake! one of our signature cookies has gotten all caked up, and with a cheesy upgrade to boot. this flavorbomb of a dessert has ritz cracker cake layers, a white cheddar pastry cream filling, a peanut butter-miso buttercream, and little cheese fricos inside and out to give u that bit of texture we know u so require. sweet, salty, savory, umami…ur tongue is gonna thank us, so just come on over and grab a slice if u know what’s good for u 🧀🎂
we’re giving our weekend buns a big HELL YEAH today because we’ve turned meemaw’s favorite drink into one of our signature swirlies—everyone say hey to the Caramel Macchiato Bun! better than any drink found at a certain seattle-based “coffee” shop, these pick-me-uppers have a punchy espresso filling, a brown butter espresso cream cheese topping, and of course that signature crisscrossapplesauce grid of salted caramel that needs no actual stirring. that’s right, no fighting with any freakishly long green straws today. all that’s keeping ur esophagus from experiencing the divine pleasure of one of these bad boys is that gaping maw of urs, so unhinge that jaw for us and hoover on over here before they’re gone, mkay? ☕️🌀
we’re still riding the rhubarb train pretty hard around here, but we also woke up kind of craving a cookie….not just any cookie….but something totally classic…vintage even…ellipses….ANYWAY it’s been way too long since any of us have had a macadamia nut so we’re pairing the tart with the sweet in our weekend cake—it’s the White Chocolate Macadamia Rhubarb Cake! we took tons of big, juicy, golden macadamia nuts and turned ‘em into cake, filled those layers with a white chocolate pastry cream and a zippy vanilla-rhubarb compote, coated the whole thing in white chocolate buttercream and topped her off with a whole LATTICE (and shards of macadamia bark). kinda classic, kinda modern, and wholly delicious, come celebrate a gorgeous may day with us and a slice of this cake🌴🎂
is there anything more vernal than verdancy? yes, verdancy is a word! and boy oh boy do our weekend buns know it. that’s right, it ain’t easy being green, but it sure is delicious—we’ve got Raspberry Pistachio Buns this weekend! brioche filled with fresh raspberries and raspberry jam, topped off with pistachio cream cheese frosting and a drizzle of pistachio paste? that’s nature at her finest, babe. ur not gonna fight with mother nature r u…..? ya we didn’t think so—get over here before she changes her mind and these buns disappear 🍃💚
need something creamy and dreamy to warsh down all the cookies, bars, and buns we have to offer? look no further than our special cake this weekend—it’s the Mango Lassi Cake! the bun-to-cake pipeline (and vice-versa) is so real, and we’re simply thrilled to layer this bad boy up. he’s got cardamom cake layers, a mango curd filling swirled with yogurt pastry cream, and a cardamom-saffron buttercream to really hue everything together. light-yet-rich, creamy-yet-tart, this is the perfect slice for a perfect weekend, so swing by if u know what’s good for u 🥭🎂
ok who’s feeling like a TART today?? one of spring’s best bits of ephemera has finally found its way into our case this weekend with our Rhubarb Custard Buns! that’s right, everybody’s favorite weird red celery is here to win u over. the best way to do that? turn it into a bright and floral vanilla bean rhubarb compote, of course. we took our brioche swirlies and filled ‘em with the stuff, topped ‘em off with a vanilla bean custard, and dolloped ‘em with more compote to really bring it all home. these are one of the best seasonal treats ur gonna see all year, so shake off the pollen and grab one of these this weekend—they’re worth the trek 🌸🌀
all right ladies n germs we’re gonna do our very best to ELECTRIFY u this weekend with a classic-gone-sour kinda cake—it’s the Tangymisu Cake! yeah yeah yeah everyone and their uncle has a tiramisu vlog these days, but this is the real deal we swear, with vanilla bean chiffon cake layers, a tart-n-boozy passionfruit liqueur soak, a sunshiney yellow lemon curd filling, and a creamydreamy mascarpone buttercream to help warsh away that pucker. that’s right motherpuckers, come on down to grab a slice of this absolute TART because u know she’s gonna be gone real quick like ya hear ok see ya soon byeeeeeee🍋🎂
we teased u yesterday with one of our favorite bistro classics, and we’re staying true to our word this weekend with our Chocolate Crème Brûlée Cake! the (even??) richer cousin of one our standbys, this sultry sweet has dark chocolate cake layers, a deep cocoa pastry cream filling, a chocolate buttercream keeping everything *very moist*, and that signature crackly sugar lid that is simply so satisfying to CRONCH. ever dreamt of talking a walk on the darker side (but in FRENCH)?? now’s ur chance, baby, see u soon 🇫🇷🔥
it’s a bit of a fan favorite kinda weekend around here. we’ve heard ur clamors and we simply can’t ignore them any longer, so in an unprecedented threepeat of an appearance, please welcome back to the stage the Almond Croissant Bun! all of the flavor and none of that pesky lamination, these sweet swirlies have almond brioche, an almond frangipane filling, an almond cream cheese topping, and of course a sprinkling of slivered almonds and an avalanche of powdered sugar. ur breakfast pastry just got a major upgrade, so wtf is stopping u from stopping by?? that’s what we thought, can’t wait to see u 🥐🌀
april is in full swing around here, and we’re trying to make the best of allergy season by focusing on flavor rather than the climbing pollen count. so we decided to get la little floral and little exotic this weekend with our Lychee Rose Cake! subtle-yet-punchy, we’re taking black tea cake layers, filling them with both sweet lychee curd and floral rose pastry cream, bite-sized lychee bits, and coloring the exterior in a pastel-hued lychee-rose buttercream. we’re turning into a bit of a tea house this weekend so come on by to zen out with a slice—we’ll spring into the season together 🫖🌹
we’re keeping the pastel vibes going strong with both our buns and our cake this weekend, and first up is our favorite purple princess—it’s the Triple Ube Bun! leaning fully into everyone’s favorite sweet, nutty, vanilla-forward purple tuber, we’re tripling down with a lightly-spiced ube filling, a scoop of ube cream cheese frosting, and a bit of ube pastry cream to really make sure u get the point. we’re bringing a bit of the philippines to the east village this weekend, so come on over for a bit of a trip—they’re worth it 💜🍠
