Showing 33–48 of 110 results
GREEN TEA MACARON
Ø 4.2 cm 95342 | 16 g x 45
HAZELNUT FINGER MACARON
Éclair in a macaron shell filled with gianduja cream.
HONEYCOMB CHEESECAKE TRAY
Honeycomb cheesecake on a sweet biscuit base. Precut in 42 portions. 40 x 31 cm
IRISH CREAM CHEESECAKE
Irish cream cheesecake with chocolate glaze on a sweet biscuit base. Uncut. Ø 24 cm
LEMON DRIZZLE LOAF CAKE
Lemon cake glazed with lemon syrup. 29 cm
Muffin with 11% lemon curd and 4% lemon zest filling, sugar and lemon zest topping.
Lemon mousse with sponge decorated with cream and chocolate. Uncut. 35 x 11 x 9 cm
Crunchy shortbread pastry, made with white chocolate and lime cream.
Ideal toasted or oven warmed. Individual packaging. 13 x 10 x 2.5 cm
All butter shortbread base with a caramel layer and topped with chocolate ganache. Precut in 35 portions. 40 x 31 cm
MINI CHOCOLATE FUDGE CAKE
Rich chocolate sponge sandwiched and topped with chocolate fudge icing. Ø 5.5 cm
MINI PROFITEROLE TOWER
Mini profiteroles filled with vanilla cream, towered up with chocolate fudge, placed on a shortbread biscuit and drizzled with white chocolate. 8.5 x 10 cm
MINI RED VELVET CAKE
Red velvet sponge sandwiched and topped with cream cheese frosting, decorated with raspberry crumb. Ø 5.5 cm
Vanilla, chocolate, salted caramel, coffee, pistachio and raspberry. Ø 3.5 cm
OATMEAL AND SULTANA BREAKFAST MUFFIN
Lightly spiced muffin with sultanas and topped with oats.