Rahzy

Sugar

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  "Cooking is like love. It should be entered into with abandon or not at all."
  - Harriet Van Horne

  
  

  

  
  
  
  
  
  
  Thank you for your patronage, first and foremost! Here is a menu of what is offered by Barineau Patisseries and please don't hesitate to ask about weekly specials!
  
  Breads
  
  Baguettes: A long thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A standard baguette has a diameter of about 5 or 6 centimeters (2 or 2⅓ in) and a usual length of about 65 centimeters (26 in), although a baguette can be up to a meter (39 in) long. May come in a variety of flavors and served with butter for spreading. Single serving 3 silvers. Half loaf 7 silvers. Full loaf 10 silvers.
  
  Boule: A traditional shape of French bread, resembling a squashed ball. It is a rustic loaf shape that can be made of any type of flour. A boule can be leavened with commercial yeast, chemical leavening, or even wild yeast sourdough. Variety of flavors and served with butter for spreading. Single serving 3 silvers. Half loaf 5 silvers. Whole loaf 7 silvers.
  
  Brioche: A bread of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Single serving (2 rolls) 4 silvers. Small box (5 rolls) 10 silvers. Large box (baker's dozen) 20 silvers.
  
  Faluche: A pale white bread that is soft and fairly dense. It is neither a round nor flat bread but looks somewhat like a small deflated soccer ball. It may be eaten hot at breakfast with butter and jam or with cream cheese and smoked salmon or later as a snack with butter and brown sugar or with brie cheese. Faluche is made with white flour, baker's yeast, water, a little salt and oil. In a bakery, faluche was often baked as the oven was just heating up before the main baking. Single slice 2 silvers. Half loaf 5 silvers. Whole loaf 8 silvers.
  
  Ficelle: A type of French bread loaf, similar to a baguette but much thinner. The word ficelle literally means "string" in French. Made with yeast. Variety of flavors and served with butter for spreading. Single slice 2 silvers. Half loaf 4 silvers. Whole loaf 6 silvers.
  
  Fouée: Also known as fouace, it is a round, airy French bread. It looks somewhat similar to pita. It is served with pork rillettes, salted butter, goat cheese, mogettes (white beans), and chocolate. Single serving 5 silvers. Bakers dozen 11 silvers.
  
  Fougasse: Flavored bread that is often used in the French preparation of a calzone. Variety of flavors, plain with butter or calzone style. Single serving (only flavored with butter) 5 silvers. Calzone style 10 silvers.
  
  Pain Brié: A bread that gets its name from the pounding of the dough, as "brie" is derived from the Old Norman verb brier, meaning "to pound". The preparation includes a long kneading period and a beating of the dough, which tightens it, producing a heavy, yeasted bread with a tight crumb. Variety of flavors, served with butter for spreading. Single serving 3 silvers.
  
  Pain de Champagne: Also called "French Sourdough". It is typically a large round loaf ("miche") made from either natural leavening or bakers yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. Variety of flavors, served with butter for spreading. Single slice 2 silvers. Half loaf 6 silvers. Whole loaf 10 silvers. Large loaf 15 silvers.
  
  Pain de Mie: This bread has sugar in it, which makes it sweeter than most French breads. This bread is usually used for making sandwiches or for toasting. It can be baked in a sealed pan, which prevents crust from forming. If not baked in a sealed pan, the crust can be cut off. Variety of flavors, served with butter, honey or jam. Single serving 2 silvers. Half loaf 5 silvers. Whole loaf 7 silvers. Served whole or pre-sliced.
  
  Breakfast Treats
  
  Almond Pastry Puffs: Pastry puffs filled with semi-sweet almond paste and brushed with egg wash and almonds. Single order 2 silvers. Bakers dozen 8 silvers.
  
  Apple Cinnamon Bourekas: Filo dough filled with apples and dusted with cinnamon sugar. Single order 2 silvers. Bakers dozen 10 silvers.
  
  Beignets: French style donuts glazed with honey and dusted with powdered sugar. Single order 5 silvers. Bakers dozen 20 silvers.
  
  Biscuits: Variety of flavors. Served plain or flavored, with choice of honey, butter and gravy. Single order 3 silvers. Bakers dozen 12 silvers.
  
  Brioche Au Chocolat: Brioche made with pastry cream and semi-sweet chocolate chips with an egg wash glaze. Single order 3 silvers. Baker's dozen 20 silvers.
  
  
  Brioche Raisin Snails: Brioche twisted into little rolls, filled with pastry cream and plump raisins. Glaze flavor varies. Single order 2 silvers. Bakers dozen 10 silvers.
  
  Cheese Danishes: Danishes filled with cream cheese and topped with a sugar glaze. Single order 2 silvers. Bakers dozen 7 silvers.
  
  Cherry-Almond Danish Twists: Danish made with cherry filling and almonds baked to the top. Single order 1 silver. Bakers dozen 10 silvers.
  
  Chocolate Breakfast Rolls: Puff pastry rolls filled with semi-sweet chocolate chips and just a pinch of sea salt. Single order 2 silvers. Bakers dozen 8 silvers.
  
  Cinnamon Sugar Focaccia: Focaccia bread flavored with cinnamon sugar and dusted with powdered sugar. Single order 3 silvers. Bakers dozen 8 silvers. Sugar glaze for dipping additional 2 silvers.
  
  Cinnamon Twists: A variation of cinnamon rolls/sticky buns. Single order 2 silvers. Bakers dozen 10 silvers.
  
  Croissants: Available in triangle, oblong and crescent shapes. Flavors vary, inquire as to what is available. Single serving 1 silver. Bakers dozen 7 silvers.
  
  Crossover Puff Pastries: Available in strawberry, raspberry, apple, cherry and blueberry. Single order 2 silvers. Bakers dozen 12 silvers.
  
  Glazed Pecan Danishes: Danishes glazed with a mixture of sugar, honey and molasses, topped with chopped pecans. Single order 1 silver. Bakers dozen 6 silvers.
  
  Jam Straws: Puff pastry straws filled with jam and dusted with powdered sugar. Flavors include grape, strawberry, and fig. Single order 4 silvers. Bakers dozen 12 silvers. Sugar glaze for dipping additional 2 silvers
  
  Muffins: Both sweet and savory, regular, large and mini. Flavors vary. Single (regular) 2 silvers. Single (large) 5 silvers. Single serving (mini - 5) 4 silvers. Bakers dozen (regular) 10 silvers. Bakers dozen (large) 20 silvers. Bakers dozen (mini - 65) 15 silvers.
  
  Orange Sugar Mini Danishes: Made with puff pastry, orange zest and sugar. Single order 2 silvers. Bakers dozen 10 silvers.
  
  Pastry Braids: Large puff pastry braided artfully over fruit filling and glazed. Flavors include strawberry, raspberry, cherry, apple and lemon. Single order 3 silvers. Bakers dozen 12 silvers. Fresh fruit and powdered sugar additional 3 silvers.
  
  Pinwheel Pastries: Puff pastries shaped in pinwheels filled with fruit filling. Flavors include cherry, apple cinnamon, blueberry, raspberry, strawberry and lemon. Single order 2 silvers. Bakers dozen 9 silvers..
  
  Scones: Both sweet and savory, flavors vary. Single 2 silvers. Bakers dozen 10 silvers.
  
  Desserts
  
  Cakes (both regular and cheesecake) & Cupcakes: Wide variety of flavors and decorations/toppings. Single slice/cupcake 1 silver. Whole cake 10 silvers. Sheet cake 20 silvers. Bakers dozen cupcakes 12 silvers.
  
  Charlotte: A type of dessert or trifle that can be served hot or cold. It can also be known as an "ice-box cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may also be used. The filling may be covered with a thin layer of similarly flavored glaze or sauce. Due to the simple preparation of charlottes, many different varieties have developed. Most charlottes are served cool, so they are more common in warmer seasons. Fruit charlottes usually combine a fruit purée or preserve with a custard filling or whipped cream. Some flavors include strawberry, raspberry, apple, pear, and banana. Other types do not include fruits, but use a custard or Bavarian cream. Chocolate charlotte uses a mousse filling within the layers. A citrus curd is a more contemporary choice. Single slice 1 silver. Whole 5 silvers.
  
  Clafoutis: A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream.
  A traditional Limousin clafoutis contains pits of the cherries. The pits contain amygdalin, the active chemical in almond extract, so during baking a small amount of amygdalin from the pits is released into the clafoutis, adding a complementary note to its flavor. While black cherries are traditional, red cherries may also be used. One slice 1 silver. Whole 5 silvers.
  
  

  Cookies. Small box (5 cookies) 3 gold. Medium box (10 cookies) 7 gold. Large box (20 cookies) 10 gold. Event platters 15+ dependent upon the size of platter.

  
  International varieties.

  • Aachener Printen: Made from a variety of ingredients including cinnamon, aniseed, clove, cardamom, coriander, allspice and also ginger.
    
  • Abernethy: An adaptation of the plain captain’s biscuit or hardtack, with the added ingredients of sugar (for energy), and caraway seeds.
    
    
  • Acıbadem kurabiyesi: Traditional Turkish biscuit ("kurabiye") made of almonds, sugar and egg whites.
    
    
  • Afghan biscuits: Traditional New Zealand biscuit and is made from cocoa powder, butter, flour and cornflakes. It is then topped with chocolate icing and half a walnut.
    
    
  • Alfajor: Basic form consists of two round sweet biscuits joined together with dulce de leche or jam and covered with powdered sugar. In most alfajores there are two layers of cookie, and a filling in between.
    
    
  • Almond Biscuit: Small biscuits with no filling by default, with a crunchy texture, but sometimes crumbling on first bite.
    
    
  • Amaretti di Saronno: Italian biscuit similar to macaroons.
    
    
  • Apas: Apas are oblong-shaped biscuits that are topped with sugar. Apas is a Tagalog term for wafer. They are a popular part of Filipino cuisine.
    
    
  • Apple Cider Cookie: A cookie that is prepared and flavored with apple cider.
    
    
  • Ballokume: Traditional Albanian dessert made of cornflour,butter and vanilla. This dessert is eaten on Spring Day (14 March).
    
    
  • Basler Läckerli (Leckerli, Läggerli): Swiss traditional hard spice biscuit made of honey, almonds, candied peel, and Kirsch. The dough is cut into rectangles while it is still hot and a sugar glaze is then added on top.
    
    
  • Bath Oliver: A savory, hard dry biscuit made from flour, butter, yeast and milk and often eaten with cheese.
    
    
  • Berger Cookie: Buttery vanilla wafer topped with thick creamy fudge.
    
    
  • Berner Haselnusslebkuchen: Traditional Christmas cookie from Berne in Switzerland, made from ground hazelnuts. It is sometimes confused with another Bernese speciality, Berner Honiglebkuchen, due to its similar appearance.
    
    
  • Berner Honiglebkuchen: Traditional Christmas cookies made with honey. It is distinguished from Berner Haselnusslebkuchen as it often has more elaborate sugar decorations.
    
    
  • Biscotti: A type of hard almond-flavored biscuit traditionally served with vin santo.
    
    
  • Biscuit: A small and hard, often sweet, baked product with different types of decorations, flavors and toppings. Not to be confused with savory biscuits.
    
    
  • Biscuit Roll: Biscuit snack commonly found in Asia. It is crunchy and can be easily broken into pieces. Made of wheat flour, butter, egg, sugar and vanilla flavor.
    
    
  • Bizcochito: Crispy butter cookie flavored with anise and cinnamon. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays. It is usually eaten with morning coffee or milk.
    
    
  • Black and White Cookie (Half Moon Cookie): The black and white cookie is a soft, sponge cake-like shortbread which is iced on one half with vanilla fondant, and on the other half by dark chocolate fondant.
    
    
  • Boortsog: Made by deep-frying small pieces of a flattened dough. Often eaten as a dessert, with sugar, butter, or honey. Also eaten by dipping in tea.
    
    
  • Bourbon Biscuit: Sandwich biscuit consisting of two thin oblong dark chocolate biscuits with a chocolate fondant filling. Served with bourbon cream.
    
    
  • Bredela (Bredele, Bredle or Winachtsbredele}: Many varieties can include anisbredela (cake with egg white and aniseed) butterbredle, schwowebredle (orange and cinnamon), spritzbredle, small pain d'épices and spice cakes that are made with sugar rather than honey.
    
    
  • Butter Cookie: Unleavened cookies consisting of butter, flour and sugar. They are often categorized as a "crisp cookie" due to their texture, which is a result of specific quantities of flour and sugar being used. They are often flavored with vanilla, chocolate and coconut, though special requests are accepted for flavorings.
    
    
  • Butter Pecan: Made with roasted pecans, butter, and vanilla flavor.
    
    
  • Caramel Shortbread: Rectangular shortbread based biscuit that consists of layers of caramel and chocolate. It is commonly known as caramel shortcake, caramel squares, caramel slice, or millionaires' shortbread.
    
    
  • Carrot Cake Cookie: Prepared with ingredients that provide a flavor and texture similar to carrot cake.
    
    
  • Cat's Tongue Cookie: A sweet and crunchy cookie prepared in the shape of a cat's tongue.
    
    
  • Cavallucci: Chewy anise biscuits that contains almonds, candied fruits, coriander, flour and uses Tuscan millefiori honey.
    
    
  • Charcoal Biscuit: Biscuit based on a powdered willow charcoal or activated carbon mixed with ordinary flour, and made into dough with butter, sugar and eggs. They work well to cure stomach trouble and can be enjoyed with cheeses.
    
    
  • Chocolate Biscuit: One of several types of biscuit not containing chocolate, such as a Digestive biscuit or Shortbread, coated with chocolate on one side or sometimes entirely encased in chocolate. They can be round, rectangular or finger-shaped. These differ from biscuits such as the Bourbon biscuit and the Chocolate chip cookie which contain chocolate in the biscuit itself.
    
    
  • Chocolate Chip Cookie: A drop cookie which features chocolate chips as its distinguishing ingredient, also containing flour, shortening, eggs, and sugar. Variations include recipes with other types of chocolate or additional ingredients, such as nuts or oatmeal.
    
    
  • Chocolate Teacake: Made with a shortbread base topped with marshmallow and coated in chocolate.
    
    
  • Christmas Cookies: Sugar biscuits and cookies from various types of doughs. They all have in common that they are shaped and decorated in a way that has something to do with Christmas and its traditions. See also Gingerbread, Pfeffernüsse, Springerle and sugar cookies. Only available December 1 - 31.
    
    
  • Cornish Fairings: Soft, chewy biscuits flavored with ginger.
    
    
  • Coyotas: Large flat cookies usually made with brown sugar.
    
    
  • Cream Cracker: a flat, usually square savoury biscuit often eaten with cheese.
    
    
  • Custard Cream: Vanilla fondant sandwiched between two plain biscuits.
    
    
  • Digestive Biscuit: Semi-sweet biscuit that typically contains coarse brown wheat flour (which gives it its distinctive texture and flavor), sugar, malt extract, vegetable oil, wholemeal, raising agents and salt. Usually consumed for tea. Sometimes sold under the name Hovis biscuit.
    
    
  • Empire Biscuit: Typical Empire Biscuit has a layer of jam in between two biscuits. The top is covered with white water icing, usually decorated with a glace cherry in the center.
    
    
  • Fig Roll: A biscuit filled with fig paste.
    
    
  • Florentine Biscuit: Chocolate base topped with candied fruit and nuts.
    
    
  • Fortune Cookie: Folded sheet sweet cookie with a "fortune" (an aphorism or a vague prophecy) written on a paper slip inside.
    
    
  • Fudge Cookie: A cookie prepared with fudge or that has the flavor, consistency or texture of fudge.
    
    
  • Garibaldi Biscuit: Currants sandwiched between two oblong biscuits.
    
    
  • Ghorabiyeh: Made of almond flour, sugar, egg white, vanilla, margarine and pistachio.
    
    
  • Ghribia: Made with flour, sugar, butter, and often almonds.
    
    
  • Gingerbread/Gingerbread Men: Commonly a soft dough cookie that is made with potassium carbonate and/or baker's ammonia instead of yeast, flavored with ginger and other ingredients such as nuts and succade. Traditionally made into both decorative houses that are not generally eaten, and flat male and female figures that are sometimes decorated with icing and gumdrops and are meant for consumption. Only available December 1 - 31.
    
    
  • Ginger Biscuits (Gingersnaps): Hard twice-baked biscuits that are flavored with powdered ginger, cinnamon, nutmeg, and other spices, but predominantly ginger. They are also known as Gingersnaps, Ginger thins or "Ginger Nuts" (a term popular for them in the United Kingdom). They may be rectangular or disc-shaped in shape (when they are called "ginger nuts", they are normally circular in shape).
    
    
  • Hamantash: Triangular cookie. Fruit, cheese, poppyseed or other sweets are used as a filling.
    
    
  • Jammie Dodgers: Jam sandwiched between two biscuits, with a heart in the middle.
    
    
  • Joe Froggers: A rolled cookie containing molasses, rum,crushed cloves, allspice, and cinnamon. Decorated with crystal sugar.
    
    
  • Jodenkoek: Large, flat, round shortbread cookies. May be offered with a variety of sauces/glazes to add extra flavor.
    
    
  • Jumbles: Cookie-like pastries whose simple recipe comprises nuts, flour, eggs, and sugar, with vanilla, anise, or caraway seed used for flavoring.
    
    
  • Khapse: Simple cookies made of flour, butter, eggs and sugar that come in various shapes with various decorations.
    
    
  • Kichel: Jewish and Israeli sweet cracker or cookie commonly made with egg and sugar rolled out flat and cut into large diamond shapes. They are typically eaten with a savory dip or topping.
    
    
  • Kleicha: Contains a filling of dried fruit (usually dates) and is flavored with cardamom and sometimes rose water.
    
    
  • Koulourakia: Butter-based pastry that is traditionally hand-shaped in a ring form, glazed with egg and sprinkled with sesame. It is usually made at Easter to be eaten after Holy Saturday.
    
    
  • Kourabiedes: Butter cookies (biscuits) that resemble light and airy shortbread, but are typically made with the addition of almonds. They may be flavored with vanilla, rose water, or liquors such as metaxa.
    
    
  • Krumiri: Made without water from wheat flour, sugar, butter, eggs and vanilla, in the form of a slightly bent, rough-surfaced cylinder.
    
    
  • Krumkake: Cookie batter that is cooked on a special iron.
    
    
  • Ladyfingers: Light, sweet sponge cakes that are shaped like fingers and are commonly used to prepare desserts such as tiramisu, trifle and charlotte.
    
    
  • Lebkuchen: Gingerbread with many regional varieties and specialities.
    
    
  • Lincoln Biscuit: Short dough biscuit and a kind of shortcake biscuits. It has a pattern of dots on the top in concentric circles.
    
    
  • Linzer Torte: Jam-covered flat cookie built upon a nutty cinnamon dough and typically covered with a raspberry preserve. Often decorated with a dough lattice and glazed with egg white.
    
    
  • Macaroon: Consists of a paste of egg whites with other ingredients such as almond, hazelnut and/or coconut that is placed on a wafer and then baked.
    
    
  • Macaron: Not to be confused with macaroons, these colorful, sweet, meringue-based sandwich cookies are often filled with ganache, buttercream or jam.
    
    
  • Malted Milk Biscuit: They are named after their malt flavoring and milk content.
    
    
  • Maple Leaf Cream Cookies: Sandwich cookie with a maple-flavored cream filling, shaped like maple leaves.
    
    
  • Marie Biscuit: Rich cookie made with wheat flour, sugar, vegetable oil and vanilla flavoring. It is usually eaten for tea and dunked in tea or coffee.
    
    
  • Moravian spice cookies: Very thin cookie that contains various spices and molasses.
    
    
  • Nanaimo Bars: Popular candy bar that consists of a wafer crumb-based layer, topped by a layer of light vanilla or custard flavored butter icing, which is covered in chocolate made from melted chocolate squares.
    
    
  • Nice Biscuit: Coconut flavored, this is otherwise a plain biscuit which does not contain cream or jam but cream, jam or glaze can be offered to supplement its flavor.
    
    
  • Oat Crisps: Small, round and flat baked biscuits made from oat, sugar and butter and sometimes flour with additional flavoring such as ginger and syrup.
    
    
  • Oatmeal Raisin: Made with oats and raisins, sugar, salt and other ingredients to form soft, chewy cookies.
    
    
  • Panellets: Small cakes or cookies in different shapes, mostly round, made mainly of marzipan (almond paste). They are often decorated with pine nuts and varnished in egg white.
    
    
  • Paprenjak: Typical Croatian cookie that is known for containing pepper beside sugar syrup or honey, butter, various nuts and other spices.
    
    
  • Party Ring: Circular cookie with a central hole that comes in various color combinations. Each biscuit is topped with a layer of hard icing with "wiggly" lines in a different color.
    
    
  • Peanut Butter Cookie: Features peanut butter as a main ingredient.
    
    
  • Petit-Beurre: A type of butter cookie.
    
    
  • Pfeffernüsse: Tiny spice cookies.
    
    
  • Pignoli: Moist, soft and chewy cookie that is of a light golden color, made from almond paste and studded with golden pine nuts.
    
    
  • Piñata Cookie: Multicolored hollow cookies that are filled with various candies. Only available May 5.
    
    
  • Piparkukes: Thin, dry gingerbread biscuits traditionally eaten at Christmas.
    
    
  • Polvorón: Very soft shortbread. Crumbles at the first bite.
    
    
  • Pizzelles: Waffle or wafer cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest and occasionally chocolate) that can be hard and crisp or soft and chewy depending on the ingredients and method of preparation.
    
    
  • Pralines: A chocolate cookie with ground nuts and caramelized sugar, usually topped with a pecan.
    
    
  • Rainbow Cookies: Small cake with layers of almond-based sponge cake in different colours, apricot and/or raspberry jam, and a chocolate coating. A variation resembles the Italian flag and is called Italian Flag Cookie.
    
    
  • Reshteh Khoshkar: Made of rice, flour, sugar, walnut, cardamom, cinnamon, ginger and spice that is slowly fried in hot oil or fat.
    
    
  • Ricciarelli: Flavored with ground almonds and topped with icing sugar.
    
    
  • Rich Tea Biscuits: Sweet biscuit whose ingredients generally include wheat flour, sugar, vegetable oil, and malt extract. Due to its consistency it is ideal for being dunked into coffee or tea and is therefore usually consumed with tea.
    
    
  • Rosette: Thin, deep-fried wafers.
    
    
  • Russian Teacakes: Jumble-like pastry that generally consists entirely of ground nuts, flour and water or, more commonly, butter. After baking, it is coated in powdered sugar while still hot, then again once the cookie has cooled.
    
    
  • Shortbread: Very rich unleavened biscuit that is made from one part white sugar, two parts butter, and three parts oatmeal flour. It is available in different shapes and flavors.
    
    
  • Snickerdoodle: Sugar cookie made with butter or oil, sugar, and flour rolled in cinnamon sugar. Most distinctive feature is the cracked surface that can be crisp or soft depending on preparation.
    
    
  • Speculaas: Very flat Christmas shortcrust biscuit that contains typical Christmas spices such as cinnamon, nutmeg, white pepper, cardamom, ginger and cloves. Only available December 1 - 31.
    
    
  • Springerle: Very hard anise cookie made from eggs, flour and sugar with an embossed design that is impressed before baking. It is a typical treat for Christmas. Only available December 1 - 31.
    
    
  • Spritzgebäck: Christmas cookies that consist of a shortcrust pastry that is squirted onto the baking sheet in various shapes and then baked. The finished product is very fragile, crisp, dry and buttery and is sometimes partly coated with chocolate. Only available December 1 - 31.
    
    
  • Stroopwafel: Waffle cookie made from two thin layers of baked batter with a caramel-like syrup filling in the middle.
    
    
  • Sugar Cookie: Very simple cookie made from sugar, flour, butter, eggs, vanilla, and either baking powder or baking soda. They are often glazed with icing and decorated with chocolate or sprinkles and may be themed according to season (e.g. Halloween cookies or Christmas cookies).
    
    
  • Tahini Cookies: The traditional way to cook tahini cookies is to mix the flour, sugar and butter until there is crumbly mixture and then add the raw tahini and continuing to mix and put the mixture in a round position and add on the cookie almonds or pine nuts, and then it is cooked until it's finished.
    
    
  • Tareco: Little tough disk-shaped biscuit that is made of wheat flour, eggs, and sugar.
    
    
  • Teiglach: Small, knotted Jewish pastries boiled in a honeyed syrup and often filled with nuts or raisins and topped with shredded coconut.
    
    
  • Tirggel: Very thin, hard and sweet Christmas biscuits that are made from flour and honey. Only available December 1 - 31.
    
    
  • Toruń gingerbread: Polish gingerbread that can be filled and is often glazed with chocolate or icing depending on variety. Only available December 1 - 31.
    
    
  • Vanillekipferl: Small, crescent shaped biscuits that are made from a pastry that contains hazelnut and/or almonds and vanilla sugar and are rolled in vanilla sugar after baking.
    
    
  • Wafer: Crisp, often sweet, very thin, flat, and dry biscuit, often used to decorate ice cream. Wafers can be made into cookies with cream flavoring sandwiched between them.
    
    
  • Wibele: Very small, sweet and dry biscuits whose dough is made from egg white, icing sugar, flour, and vanilla sugar.

  
  
  
  Crème Brûlée: Also known as burnt cream, crema catalana, or Trinity cream, it is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. The custard base is traditionally flavored with vanilla, but can also be flavored with a variety of other flavorings. A variation of this dessert is called Creama Catalana. The custard is flavored with lemon or orange zest, and cinnamon. The sugar in crema catalana is traditionally caramelized under an iron broiler or with a specially made iron, not with a flame. Crema Catalana is sometimes baked with a pineapple on top. One dish 3 silvers.
  
  Crêpe Suzette: A French dessert consisting of a crêpe with beurre Suzette, a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, served flambé. One dish 4 silvers.
  
  Croquembouche: A croquembouche or croque-en-bouche is a French dessert consisting of choux pastry balls piled into a cone and bound with threads of caramel. It may also be decorated with sugared almonds, chocolate, flowers, or ribbons. Sometimes it is covered in macarons or ganache. It is often served at weddings, baptisms, first communions, banquets and other social events. Single order 10 gold.
  
  Flans Pâtissier (Custard Tart): A pastry consisting of an outer pastry crust filled with egg custard and baked. French custard tarts are generally shallower and larger than British ones, and therefore served in slices rather than as individual items. Their filling may contain fruit, making them similar to clafoutis. One slice 3 silvers. Whole 10 silvers.
  
  Dariole: A French term meaning a small, cylindrical mold. The word also refers to the dessert that is baked in the mold. Classically, the dessert is made by lining the mold with puff pastry, filling it with an almond cream and baking until golden brown. There are also savory darioles, usually made with vegetable custards. They also include fruit, cheese, bone marrow, minced vegetables or fish inside the pastry. Single serving sweet or vegetable, cream only, or cheese 3 silvers. Single serving sweet or vegetable with fruit or minced vegetables and/or cheese, 10 silvers. Savory with gravy 1 gold. Savory with fish or meat 3 gold. Baker's dozen 10 gold.
  
  Éclair: 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 then is filled with a vanilla-, coffee- or chocolate-flavored custard (crème pâtissière), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings, or chestnut purée. The icing is sometimes caramel, in which case the dessert may be called a bâton de Jacob. Single 3 silvers. Baker's dozen 5 gold.
  
  Flaugnarde: Also known as flagnarde, flognarde or flougnarde, it is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter. Similar to a clafoutis, which is made with black cherries, a flaugnarde is made with apples, peaches, pears, plums, prunes or other fruits. Resembling a large pancake, the dish is dusted with confectioner's sugar and can be served either warm or cold. One slice 3 silvers. Whole 10 silvers.
  
  Kouign-amann: A round crusty cake, made with bread dough containing layers of butter and sugar folded in, similar in fashion to puff pastry albeit with fewer layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. Choice of glazed fruits as an additional topping. One slice 3 silvers. Whole 5 silvers. Fruit topping an additional 2 silvers.
  
  Norman Tart: A shortcrust pastry-based (pâte brisée) variant of the apple tart made in Normandy filled with apples, sliced almonds and sugar topped with creamy egg custard tart and baked until the topping is slightly caramelized. It is also known in French as the Tarte Normande. This is a dish made in one of two sizes, one of which is just under one third of a metre (approximately one foot) in diameter, and a smaller variety, between a half and one third the diameter of the larger type. One slice (larger) 5 silvers. Whole 20 silvers. One slice (smaller) 3 silvers. Whole 10 silvers.
  
  Opera cake:A cake made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze. One slice 5 silvers. Whole 1 gold.
  
  Pain D'épices: A French cake or quick bread made with rye flour, honey and spices. Also may include a pinch of cinnamon. One slice 3 silver. Whole loaf 10 silver. Extra drizzle of honey an addtional 2 silver.
  
  Pies: Various flavors both sweet and savory, large and individual. Single slice 2 silvers. Whole 5 silvers. Turnovers single serving 3 silvers. Boxed 10 silvers. Tarts single serving 1 silver. Boxed 7 silvers.
  
  Pot de Crème: A loose French dessert custard. The name means "pot of custard" or "pot of creme", which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel. Pot de crème is made with eggs, egg yolks, cream, milk, and a flavor, often vanilla or chocolate. The milk and cream are heated and flavored, then mixed into the whisked eggs and egg yolks. The mixture is strained and poured into cups, which are then baked in a water bath at low heat; sometimes prepared without milk and frozen. Single serving 5 silvers.
  
  Profiterole: A profiterole, cream puff, or choux à la crème is a filled French choux pastry ball with a typically sweet filling of whipped cream, pastry cream, custard, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also available, filled with pureed meats, cheese, and so on. Can be used as garnishes for soups as well. Small order sweet (5 puffs) 5 silvers. Medium order sweet (10 puffs) 12 silver. Large order sweet (20 puffs) 1 gold. Small order savor 10 silvers. Medium order savory 20 silvers. Large order savory 3 gold. Small order plain (garnish) 1 silver. Medium order plain 4 silvers. Large order plain 7 silvers.
  
  Tarte Tatin: An upside-down pastry in which the fruit (usually apples) are caramelized in butter and sugar before the tart is baked. Single slice 3 silvers. Whole 7 silvers.
  
  Teurgoule: A rice pudding that consists of rice cooked in milk, sweetened with sugar, and is flavored with cinnamon and sometimes nutmeg. It is baked in an earthenware terrine for several hours. Long cooking creates a thick, brown caramelized crust over the teurgoule. Single serving 5 silvers.
  
  Yule Log: Also known a Bûche de Noël. A dessert served near Christmas, it is made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade. It is traditionally made from a genoise, generally baked in a large, shallow Swiss roll pan, iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake and chocolate buttercream, though many variations which include chocolate cake, ganache, and icings flavored with espresso or liqueurs exist. Only available December 1 - 31. Single slice 1 silver. Whole log 7 silvers.