The skin is taut and glistening, a russet glow emanating from every pore.
The curves are inviting, voluptuous, hinting at the incomparable bliss to be found in the inner core. By Patricia Leigh Brown
Great flavors through simple ingredience! Our beauties are small in scale with minimal decorations. Tall, smooth-skinned, creamy affairs. The feel is thick, silky, and creamy. The flavors are sweet, rich and tangy.
Some debate that cheesecake is all about the crust. We crush classic Italian almond biscotti to make the crust for our perfectly smooth and silky cheesecakes; an orchestration of different textures.
All our cakes start their flavor transformation from our original cheesecake. Dark espresso and creamy swirls of chocolate ganache provide dark rich decadence. Firm, plump, dark blueberries and fragrant strawberries along with tangy limes and lemons provide more variations.
Our flavors vary from time to time - please check in with us and see what we're baking at the moment, but you know it will be sensuous, luxurious - excellent!
Real pumpkin blended with the right amount of cinnamon, cloves, nutmeg and ginger provides some seasonal snap.
A delicate blend of virtuous cream and exotic vanilla on our classic Italian almond biscotti
I break out in tremors. It's not a food allergy.
It's the pure excitement of the lusious silky bite tempting my tongue.
All our cakes are made from scratch to order. We use only the best ingredients - rich butters and farmed eggs, pure cane sugars, pure vanillas, fine Chocolates, fresh seasonal fruits, and of course real cream cheese. We start with great ingredients, add a lot of love, and end up with great cakes!
Cheesecakes such as the Savory Minx with roasted bell peppers and ricotta and goat cheese epitomize our blending of the character, taste and love of baking, emphasizing fresh ingredients as mch as possible.
Committed to bringing quality cakes with the best ingredients at our disposal. If for any reason you are dissatisfied with any of our cakes we'll make every effort to provide you with an alternative.
Cutting through a moist, dense cake can leave a lot of extra cake on the knife, making it messy and difficult to use. To keep slices neat and uniform and the knife blade clean, heat the blade of the knife before you cut each slice. Cut only the number of slices that you will be serving, to keep the balance of the cake from drying out.
Cheesecakes store very well and can also be frozen. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove cheesecake from the freezer, wrap in heavy duty foil and place in freezer bag. Seal and return to freezer. It can be frozen for several months. Thaw uncovered in the refrigerator overnight.
$30.00 / 7"
$35.00 / 7"
$20.00 / 7"
$35.99 / 7"
"My husband couldn't get enough of it! He liked the sauce too."
Cheesecake comes first, then Morals.
We are not formally trained bakers. We've never worked in commercial bakeries. Everything we know we learned through trial and error, by reading, and from contributions of our amazing Mom who shared her knowledge.
Our cakes are fairly small in size; They are elegant in their 7-inches, perfectly sufficient. Less is more, small is better - balancing flavor and ingredience. These creations are not for dieters, we use rich creams, full-fat, full-flavored cream cheeses, cane sugars, the essential things to make a rich wonderful experience.
A single bite of the Savory Minx seemed to energize my core,
stirring vital energies impelling me in unforeseen directions...
510 305 2819
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