Cinnamon sugar cookie mixed with blueberries and mulberries, filled with lemon curd and blueberry compote, topped with biscoff crumbs and mixed berry, white chocolate drizzle.

Loaded cookies and cream cookies combining chocolate chips, white chocolate chips, Oreos, and chocolate chip cookies, filled with Cookies n’ Cream candy pieces and topped with more cookies.

Banana flavored cookie mixed with white chocolate chips, freeze dried bananas and shortbread cookie crumbs filled with banana pudding cream.

Soft and chewy strawberry cookies with white chocolate chips and bits of dried strawberry, filled with a light vanilla cream center and finished with a creamy drizzle.

Brown butter cookie dough with hand chopped chocolate chunks finished in sea salt.

Our brownie recipe with chocolate chips topped with crushed golden and traditional Oreos.

Moist and chewy brownies with hand chopped chocolate chunks.

Fluffy and moist spiced bread made with an abundance of banana. Nuts optional — one banana loaf or 6-8 muffins.

Savory corn muffins folded with roasted red peppers and a touch of spice, baked until golden for a slightly sweet, smoky bite that pairs well with any meal.

Tender muffins mixed with fresh strawberry pieces and shortbread cookie crumbs, topped with a light sugar glaze for a soft, cake-like treat with a classic flavor.

Moist lemon-scented muffins packed with blueberries and a hint of citrus zest, finished with a simple glaze for a bright, refreshing bite.

Soft and rich, this brioche loaf is slow-proofed and gently baked for a golden crust and buttery crumb, perfect for slicing, toasting, or enjoying on its own.

Buttery scones with bursts of blueberry and citrus zest, baked until golden and lightly glazed for a crumbly, flavorful finish that balances sweetness and tang.

Savory scones made with sun dried tomatoes and herbs, baked to a golden crust with a tender interior—ideal for breakfast or as a snack with cheese or butter.

Moist bundt cake made with toasted coconut and a hint of dark rum, topped with a light glaze and coconut shavings for a smooth, rich flavor with a tropical twist.

Soft banana cake baked in a bundt shape with layers of pudding-like texture, balanced with mild sweetness and topped with a light glaze or crumbled shortbread.

Dense, zesty lemon pound cake finished with a sharp lemon glaze that sets into a crackly top—moist, simple, and made to brighten your dessert table.

Our gluten free sponge cake soaked in coconut milk, evaporated coconut milk and sweetened condensed coconut milk layered with topped with strawberries and cream.

Pineapple flavored sponge cake topped with caramelized sugar, pineapple and a maraschino cherry.

Blackberry lemon pound cake, a layer of berry and lemon compote and a white chocolate ganache cream topped with lemon zest.

Raspberry and rose infused sponge cake soaked in rose water, coconut milk, evaporated oat milk and sweetened condensed coconut milk. Topped with vegan whipped cream, dried raspberries, toasted pepitas and gold leaf.

Flaky and delicious pie crust topped with a scratch made key lime curd and coconut custard in layers topped with toasted coconut, Chantilly cream and lime zest.

Buttery, flaky crust bits and strawberry filling with bursts of lemon curd and homemade shortcake crunch topped with cream and zest.

Vegan banana custard with vanilla wafers and shortbread cookies crumbs, chopped bananas, whipped cream and dried banana crumbs.

Creamy and delicious cheesecake pudding mixed with rich sweet potato pie filling, graham cracker crust pieces laced with a ribbon of caramel.

A rotating flavor of soft, cinnamon-laced coffee cake baked with a tender crumb and seasonal fruits or flavors, topped with a classic sugar crumble for extra texture.