A great beginning or a sweet ending? No matter when you enjoy them, our pastries and sweets are baked fresh from our original recipes using the highest quality ingredients. Here’s to a delicious day.
Gran Paris Bakery
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An oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a chocolate-flavored custard.
Dulce Leche Pudin
Milk and sugar taste like so much more when you let them simmer slowly. The gorgeous creamy amber of this pudding belies a flavor that's part butterscotch, part caramel, and completely irresistible.
Cabezote, Borracha, Capuchino
A creamy dessert with 3 layers of chocolate, vanilla and strawberry
a popular coffee-flavoured Italian dessert. It is made of lady’s fingers dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.
The taste of fresh spring strawberries are highlighted in fluffy Simple Strawberry Mousse.
Senorita de Chocolate
Señoritas de Vanilla
Flaky pastries filled with layers of creamy vanilla custard.
Arroz Con Leche
Fluffy, rich, and delicious, this fresh mango mousse is a perfectly sweet, authentic Cuban dessert!
A delicious cake to make. It is typically made in Spain and has a layer of chocolate, cream and a top layer of caramelized custard.
San Marcos Cake
Salted caramel remains a popular choice for desserts – the sweet, slightly bitter notes combining beautifully with flavour bursts of flaky sea salt. Here the caramelised sugar is used to flavour both the silky pastry cream and the rich, thick glaze.
Dulce de Leche Mousse
Dulce De Leche Mousse is a delicious, South American inspired caramel-flavoured dessert. Dulce De leche is a caramelized version of condensed milk, very popular in South American countries.
The 16th-century Manual de Mujeres (Women's handbook), a handbook of recipes for cosmetics and some foodstuffs, has what is probably the oldest extant Spanish turrón recipe. It calls for honey and some egg whites, cooked until it becomes breakable once cooled. Once the honey is caramelized the recipe suggests adding pine nuts, almonds or hazelnuts, peeled and roasted. The mix is then cooked a bit further, and finally removed from the heat and cut into slices.
A French sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond powder or ground almond, and food colouring.
Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate.
Serving Breakfast, Lunch, Dinner and Catering everyday since 1968. Our desserts are award winning.