Angel food even a devil can love. A favorite from many years ago, named after Amy’s son Jake whose all grown up now, but still loves his cake. It’s pillowy heavenly angel food cake made with fresh egg whites, cane sugar, a little flour and lots of vanilla extract and vanilla bean. It makes a brilliant simple dessert with a little garnish and adds amazing flavor to trifles, parfaits, and baked Alaska.
Red, White & Blue Rétes
Say “ray-tesh”. Rétes is Hungarian for strudel. Our flaky, crispy strudel filled with tart cherry, wild blueberry, and sweet cream cheese fillings.
It’s just so good!
Berry Patch Cake
A sure sign of spring and summer days ahead, the return of berry patch cake. Your choice of cake layers (chocolate, vanilla chiffon or vanilla buttermilk), filled with vanilla bean pastry cream & fresh strawberries, covered in vanilla buttercream and decorated with hand-made fondant strawberries. This cake calls for a picnic!
Spring Peony Cake
Outside you’ll see a sweet hand-piped buttercream peony flower and leaves atop a rich salted caramel buttercream covering. And as if that wasn’t enough, inside there’s layers of rich dulce de leche milk caramel and moist buttermilk cake.
Go Blue! Berry Pie
Tender, flaky all-butter and freshly milled whole grain crust filled with juicy wild Maine blueberries. Simply scrumptious! For a real summery treat try it with a scoop of Zingerman’s Creamery vanilla gelato.
Cheery Cherry Pie
Three cheers for cherry. A double butter and freshly milled whole grain crust packed with juicy Michigan sour cherries for a filling that’s full of flavor and not too sweet. Enjoy a slice of Michigan.