What an amazing week! with our most intricate dessert menu yet. Cornbread jalapeno shortbread cookies with guava jalapeno sorbet, poires an cage with toasted almond ice cream, and cheese cake with creme fresh and fresh citrus.

What a great week! Our production yielded a chocolate marquise with pistachio creme anglaise and pistachio filo circles, pina colada sorbet with a pineapple upside down cake, apple tatin with black pepper ice cream and an apple chip  atop, last but certainly not least there was the caramel creme burlee with the dried cranberry shortbread petit fours! As the weeks go by the skill level continues to increase. Great job all!