Cheesecake Supreme- This elaboration of a classical cheesecake includes freshly roasted pecans and hand-made caramel with a base of rich chocolate ganache.

Chocolate Roulade- This devilish pastry is a core of sponge chocolate cake flavored with liquors and rich chocolate buttercream. At its base is just a hint of cherry preserve and it’s covered with dark chocolate ganache. Indulgence never tasted so good. 

Mousse Cup- This beautifully presented pastry is a hand-molded chocolate cup filled with any of our available mousse flavors. The desert stands on its own and the dark chocolate cup is entirely edible.  The mousse cup is also available in a larger size meant to serve two. This version is known as the Mousse For Two Cup and may contain two different flavors of mousse such as strawberry and chocolate or any other available flavors.

Almond Pear Tart- This classical French tart is a made from a buttery tart crust filled with frenchipan pastry and baked to perfection. A layer of freshly fanned pear is placed on top of the filling and glazed with apricot. As a finish, hand toasted almond slivers are encrusted around its rim.

Florentine Cigar- This rare and traditional pastry is made from a buttery pecan tuiles wrapped around a raspberry buttercream filling. The pastry is then finished with chocolate piping and a dollop of cream at its center.

Victoria - The elaborate Victoria is masterful combination of tastes, which combine to make a truly unique pastry. Its base is a vanilla chiffon sponge cake soaked in kirsch with a diplomat cream filling. At the very center is a core of fine raspberry preserve and it is topped with fresh whipped cream. The whole pastry is then lavishly wrapped in handmade marzipan. Sure to satisfy the pickiest of pastry sophisticates.

Black Pearl- A truly show stopping dessert invented by our master pastry chef, the Black Peal is a hand-sculpted white chocolate oyster shell filled with your choice of fresh mousse. At its center is a dark chocolate covered mini cream puff filled, with ganache. A stunning presentation!

Taj Mahal- This innovative dessert was created by our master pastry chef too, honors the architectural marvel of the same name. Our Taj Majal is a layer of vanilla chiffon sponge cake soaked with Frangelico. The cake is topped with a cone, of hazelnut buttercream and filled with- hazelnut mousse. The pastry is then covered in dark chocolate ganache and crowned with a marzipan flower with a toasted hazelnut at its center A delightfully robust dessert!

Boston Cream Pie- Cassis Bakery has taken this old Yankee favorite and made it into a full sized plated dessert. Two layers of a vanilla chiffon sponge cake are filled with a creamy diplomat cream. The pastry is then covered with ganache and fresh toasted almonds on the sides.

Havana - One of our more elaborate pastries, the Havana is two delicate meringues joined with raspberry preserves and then surrounded by mocha buttercream. The pastry is rolled in caramelized puffed rice and finished with a dollop of raspberry butter cream.

Romeo And Juliet- A cataclysmic combination, we have taken a layer of our classical rum cheesecake and a layer of our heavy chocolate mousse and put them together. What could be better than the combination of these two fantastic pastries?

Othello - Named after the tragic Shakespearean play, the Othello is another rare yet classical pastry that our bakery is proud to bring to you. The two layers of cake are an especially angelic version of sponge, which is as light and airy as cake can be. This represents the sublime innocence of the maiden Desdemona. The cake is filled with a rich raspberry diplomat cream to represent the violent wrath of the Moor Othello. Together the two characters are unified with a dark ganache coating to mark the tragedy of the tale.

Fruit Tarts- Our full sized fruit tart is 4". in diameter and as stunning as the mini version. We start with a traditional French butter tart shell and add a touch of raspberry preserve Then a generous layer of diplomat cream is added as a base to the array of seasonal fruits, which top this tart. We use a wide variety of fruits such as kiwi, peaches, strawberries, raspberries, blackberries, currant, star fruit, and many more. The fruit arrangement is then glazed in apricot to give it a fine sheen.

Chocolate Cream Puff- Another New England favorite, our chocolate cream puff is a generously sized pate' a choux filled with delicious chocolate diplomat cream. Finally, the cream puff is glazed in dark chocolate ganache.

Piano Key- The Piano Key is another pastry that our master chef has invented and can be found nowhere else. This remarkable pastry is two layers of a soft buttery wafer and one layer of a delightful currant mousse. These layers are then coated in a white chocolate with its face then coated in a deep dark chocolate. A delicate g clef of piped chocolate stands straight from the face as a garnish. A stunning presentation and perfect for musical gatherings!