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About our Classic Petits Gâteaux

Béret Basque

  • this traditional dessert is shaped like the famous beret cap which is originally from the French Basque Country. 


Honey Flower

  • the honey flower is an attractive multi-stemmed shrub indigenous to South Africa that produces an abundance of nectar that attracts Sunbirds, bees and butterflies.



  • originally, the Fraisier is a cake that was invented as a tribute to strawberries in the 20th century when new types of strawberries became available in France; a change from the wild strawberries they were used to.

Vanilla & Tonka Bean Tart

  • in the Medieval times, tart recipes generally included a shortcrust and puff pastry case, filled with a mixture of cream, milk or broth with eggs, sweeteners such as sugar or honey, and sometimes spices.



Exotic Fruit Baba

  • according to food historians, the original Baba au Rhum dessert was invented in the 1600s in France when French Pastry Chef Nicolas Stohrer was asked by the King of Poland to soak the rather dry cake in alcohol, and he loved it so much that he named the cake after he's favourite book, Ali Baba.


Pistachio & Raspberry P'tit Entremet 

  • entremets date back to early Europe during the Medieval era, being a small dish served in between meals. Today these entremet desserts/cakes have become very popular in the Pastry industry worldwide.

Raspberry Macaronade

  • it has been said that macarons are originally from Italy and were brought to France in the 1500s by Catherine de’ Medici after which the confection became popular.

Chocolate, Caramel & Peanut Tartelette ​

  • tartelettes are smaller versions of tarts, which have been thought to have either come from a tradition of layering food or to be a product of Medieval pie making.

Mango-Ginger Entremet

  • entremets are basically fancy desserts with many different layers of cake and pastry creams, created in a mold and served cold.

Plaisir Sucré

  • meaning 'sweet pleasure'; plaisir sucre is a nutty creation by the famed French pastry chef Pierre Hermé.

Orange & Jasmin Éclair

  • food historians speculate that eclairs originated in France near the turn of the 19th century. It is widely believed they were invented by Marie-Antoine Carême, a pastry chef for French royalty. The first known recipe for this pastry appeared in “The Boston Cooking-School Cook Book“ in 1884.


Banana Foster Crème Brûlée Tart

  • the Spanish claim to have invented this dessert in the early 18th century under the name known as 'crema Catalana', while the English also claim that this dessert was their invention from the 17th century, when it was called 'Burnt Cream'. 

Classic Opera Cake

  • The creation of the cake goes back to 1955 when great French pastry chef Cyriaque Gavillon worked at the legendary Dalloyau shop in Paris. When inventing the Opera cake, he wanted to make something that in taking one bite, would give a taste of the whole cake. After he was finished with the creation, his wife told him it reminded her of the Paris Opera House, Palais Garnier and it was a name that stuck, the Opera cake was born.

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