Quality not quantity
Our confectionery is a vision of combining traditional products rooted in both
in Polish and foreign culture with a new wave approach to tastes and forms. We use seasonality, choosing fruits and products characteristic of a given season, in order to ensure the freshness and quality of the raw materials we use in our sweets. Our menu changes several times a year and some of the items appear occasionally or on specific days of the week, to ensure diversity
and surprise with flavors. Our idea is to focus on quality, not quantity, which is why our products are produced every day from scratch to ensure their freshness
and unchanging form by serving one-day confectionery, so the availability of individual items will change during the day. Hurry, because they disappear in the blink of an eye!
01. Cheesecakes
We love the creaminess and fluffiness of cheesecakes, which is why our display case features both Basque-style cheesecakes, in which we use a lot of eggs, Greek yogurt and mascarpone, and New York-style cheesecakes, in which in our version we combine Polish cottage cheese, introducing a delicate acidity and native character with the creaminess of mascarpone.
02. Tarts
Crispy, buttery bases filled with a variety of creams, seasonal fruits and jams.
On our website you will find both a traditional apple pie with a seasonal variety of apples in a tartlet version with burnt meringue and a British classic - lemon curd spiced up with non-alcoholic, sour beer.
03. Eclairs
Delicate choux pastry topped with crunchy crumble is our favorite version of this French specialty. Choose your favorite flavor from sweeter, creamier Belgian chocolate-based éclairs or more subdued versions with a fruity twist.
04. Cream puffs
In the classic French confectionery, there is also "petit chou à la crème", the well-known cream puff. Similar to éclairs, we use choux pastry with crumble and fill it to the brim with various creams and fruits.
05. Macaroons
Crispy on the outside and moist on the inside, they combine the French and Italian worlds of confectionery. We bake macarons using almond flour and egg whites, filling them with ganache, i.e. creams based on cream and chocolate. A perfect little sweetness that is hard to resist.