Cakes
Crisp almond sablé, delicate frangipane with whole hazelnuts and silky coffee ganache. An exquisite combination of rich nutty flavour and refined coffee notes that captivates from the very first bite.
Single slice — 125 UAH · 100 g
~1.4 kg
Crispy nut layers generously filled with smooth condensed milk and plenty of nuts in every slice. A rich, creamy nutty flavour with an irresistible crunch that makes you want another piece.
~1.7 kg
Wafer-thin layers and plenty of milky cream with a tender, silky texture — that is the whole secret behind the incredible taste of our Napoleon cake.
~2.3 kg
The tender Red Velvet cake with cherry delights not only your taste buds but your eyes too: its colour is as bright and striking as its flavour. A velvety dessert you simply can't look away from.
~1.6 kg
A delicate lavender aroma and rich, creamy flavour in every bite. This cake isn't just a dessert – it's the mood of a warm Provence evening.
~1.9 kg
Bright, cheerful, carefree summer captured in this original dessert: the fresh tang of blackcurrant wrapped in a rich mango aroma. A light mousse cake to lift your mood.
~1.7 kg
Delicate profiteroles with a creamy filling based on white chocolate, complemented by a bright raspberry note - a light and elegant combination of creamy tenderness and pleasant berry sourness.
~1.8 kg
Can anything be more luxurious and tender than the union of nut, cream, coconut and white chocolate? Only our Raffaello cake — an exquisite dessert that melts in your mouth.
~2.1 kg
An incredibly tender and juicy strawberry-banana sponge cake. With the first bite you taste bright banana, then a light strawberry aroma catches up to complement it. Which do you love more — banana or strawberry?
~1.4 kg
The classic pairing of chocolate sponge and tender cream, reimagined to deliver pure dessert bliss. Everyone's favourite Oreo flavour in the form of a luxurious cake.
~2 kg
A delicate caramel sponge cake with a vibrant rum-infused raspberry filling, enveloped in an airy mousse made with fresh raspberries and cream. The sweetness of caramel, lively berry tang and refined hint of rum create an irresistible combination that captivates from the very first bite.
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The smallest dessert among the cakes and the one that feels most like a “coffee shop” treat: a crisp almond sablé, frangipane with whole hazelnuts, and silky coffee ganache.
The shortcrust pastry base is crisp and buttery, while the frangipane inside is a soft almond layer with whole nuts. The coffee ganache on top is thick, with a pronounced bitter note. It’s not very sweet—this is a dessert with a strong coffee character.
Small celebrations, business meetings, romantic dinners, gifts, or tea parties for two to four people. Thanks to its compact size, it’s a great choice when a large cake would be too much.
A whole tart weighs 0.7 kg and yields 8 servings of approximately 100 g each. It’s the smallest dessert in the catalog: designed for a group of four to six people.
The price for a whole tart is 1000 UAH, and for a slice, 125 UAH. It’s made to order for your date; please place your order at least two days in advance. Delivery within Kharkiv or pickup available.
Note: This product contains nuts—please let us know if any of your guests have allergies.
The almond cream inside a tart is called frangipane, and the story behind this name is not about cuisine, but about perfume.
In the 16th century, an Italian aristocrat named Muzio Frangipani lived in Paris. He is credited with inventing scented gloves: the leather was soaked in a mixture made from bitter almonds. The scent became fashionable, and the fragrance itself came to be known by the marquis’s surname.
French pastry chefs later recreated this scent in an almond cream—and the name stuck. It is precisely frangipane that forms the basis of the classic “King’s Cake,” which is baked in France on Epiphany.
The base of the tart is pâte sablée, a dough whose name means “sandy.” It truly crumbles like sand: the butter is rubbed into the flour before any liquid is added, preventing gluten from forming. That is why sablé is crisp rather than chewy.
Coffee found its way into European desserts later than the two previous ingredients—in the 18th and 19th centuries, when coffeehouses became a common sight in cities. It paired with almonds almost immediately: the bitterness of the coffee and the sweet nutty cream balance each other out without any additional ingredients.