A burst of bright yellow! This fruity fresh delice is a base of mandarin frangipane topped with a real passionfruit curd and a tangy mandarin mousse, finished with a glossy mandarin mirror glaze. Gluten free recipe.

A colourful base of pistachio frangipane topped with layers of real fruit raspberry curd and white chocolate mousse. Finished with a gorgeous pink mirror glaze.

Baked neuchatel cream encased in a butter shortbread shell glazed with caramel and finished with a white chocolate buttercream flourish and caramel crispy pearls.

Delicate vanilla custard cream between two layers of flaky, buttery puff pastry makes this multi award winning slice unforgettable.

Choccolate sponge layers sandwiched with real caramel & chocolate mousse drizzled with rich caramel and chocolate ganache.

Butter shortbread base filled with creamy lemon curd and topped with a marshmallowy Italian meringue.

Lemon tart is a pure butter shortbread crust surrounding creamy, moreish lemon tart and finished with a signature chocolate 'L' to the top.

An amazing dessert made from a dreamy milk chocolate, fluffy cake filled with scrumptious molten lava chocolate filling. Best served warm.

Made with dairy cream and real fruit, our berry mousse is topped with natural strawberry parisserie and finished with oreo cookie cream mousse.

Marsala spiked mousse surrounding housemade savoiardi biscuits soaked in coffee marsala syrup.

Dreamy lemon curd, topped with biscuit crumble and vanilla mousse and finished with marshmallowy Italian meringue.

A duo of honeycomb and vanilla mousses, topped with dark chocolate sauce and finished with a signature golden honeycomb crumb

Boysenberry rich baked cheesecake topped with pipes of house-made compote boysenberry buttercream. (gluten free - Nut free)

Lemon baked cheesecake is topped with a dollop of cream icing over a tart lemon gel and finished with a toasted almond garnish. Baked on a delicious gluten free biscuit crumb.

New york cheesecake in perfect individual portions. Baked on a vanilla gluten free crumb base.

Nutella cheesecake mouse and ganache, Ferrero Rocher in the middle.

Baked cheesecake is finished with a berry full fruit glaze to create the perfect dessert companions.

Creamy chocolate mousse in white, milk and dark, layered together in sinful dessert. Finished with a dollop of chocolate cream and a chocolate curl.

Coffee liquer soaked sponge finger with real tiramisu cream & finished with a thick cocoa dusting.

Cronut - the shape, fried-ness, and creamy interior of a doughnut plus the flaky, delicate pastry layers of a croissant. This is our new and improved recipe.

With real banana custard on the inside, it is topped with white chocolate ganache, crunchy banana bread and a delicious toffee drizzle.

Cronut - the shape, fried-ness, and creamy interior of a doughnut plus the flaky, delicate pastry layers of a croissant. This is our new and improved recipe.

Cronut - the shape, fried-ness, and creamy interior of a doughnut plus the flaky, delicate pastry layers of a croissant. This is our new and improved recipe.

Cronut - the shape, fried-ness, and creamy interior of a doughnut plus the flaky, delicate pastry layers of a croissant. This is our new and improved recipe.

Pretty pink and white marshmallows, almonds and cherries combine with dark chocolate to create a rich rocky road, resting on fudgy base. Finished with chopped pistachio nuts.

An age-old favourite and a huge seller, our caramel slice is baked on a vanilla biscuit crumb base and topped with lashings of chocolate.

Flourless chocolate brownie filled with premium walnuts and finished with a crunch of almonds and hazelnuts.

Flourless Cookie dough base filled with chocolate chips and topped with out famous caramel slice.

Pineapple macaron filled with a centre of pineapple and coconut creme.

Tiffany blue macaron filled with a coconut crème and a shot of dark choc ganache.

The raspberry macaron has fresh raspberries folded through a delicious vanilla creme centre.

The hubba hubba macaron is a freckly bubblegum macaron with a bubblegum flavoured centre.

The salted caramel macaron is a moreish caramel macaron with a salted caramel centre.

Jam filled choc Vegan Lamington rolled in choc coconut.

Chocolate brownie combines zucchini and walnuts to create a deliciously fudgy brownie, topped with chocolate ganache, egg free and dairy free recipe.

Vegan and gluten free choc cake tower topped with choc ganache and peanut butter frosting.

A wholefood "snickers" chocolate bar, with layers of chewy Organic peanut butter nougat, rich Organic peanut caramel, dark roasted peanuts and enrobed in 55% Organic couverture chocolate.

Golden syrup englazed oat biscuits sandwiched with a heavenly hazelnut praline filling.

A tower of famous sticky date pudding infused with a delicious caramel sauce.

Decadent red velvet cake topped with cream cheese frosting and finished with freeze dried raspberries. (nut free)

Almond lace cookies with Belgian chocolate ice cream. V-e-r-y fancy.

A dollop of creamy espresso served in between our almond lace cookies.

A timeless treat, proving two classics are better than one.

Choc-chip cookies and strawberries – it’s what teddies bring to the picnic.

Salted caramel ice cream wedged between pecan-packed cookies.

A flavour so nice we used it twice. Belgian chocolate meets choc-fudge.

Real bean vanilla ice cream, all dressed up in almond lace cookies.