~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.
~1.4 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.
~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.
~1.6 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.
~1.7 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.
~1.6 kg
Classic crisp layers with tender custard cream and juicy cherry. The berries' light tartness perfectly balances the cream's sweetness, creating a harmonious, rich flavour and pleasant texture.
~1.7 kg
The deep, layered aroma of Dor Blue cheese meets the honeyed sweetness of pear – a classic pairing of pure elegance. A refined cake for true gourmets.
~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.
~1.6 kg
Silky cream, rich pistachio aroma and the summery sweetness of raspberry come together in one cake. Carefree summer captured in a single dessert.
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A classic French pastry: tender choux pastry with a rich cream filling. Choose between traditional custard or chocolate.
The choux pastry shell is almost unsweetened and very light—it’s hollow inside. The cream is thick and creamy, and it’s what gives the pastry its flavor. The chocolate version is richer and has a slight cocoa bitterness, while the classic version is milder and more delicate.
With coffee, at a buffet, in a gift set, for office parties, on a holiday table, or as a snack. It’s convenient to buy eclairs in a set—several flavors at once.
Sold individually; one pastry weighs approximately 100 g. Price: 95 UAH.
Order online or pick them up at our coffee shops. Delivery within Kharkiv and curbside pickup are available.
The name of this pastry translates from French as “flash” or “lightning,” and there is still no convincing explanation for it.
The first and most popular: an éclair is eaten so quickly that it takes the time of a flash of lightning. The second: the glaze on the surface glistens and reflects light. The third, most prosaic: the choux pastry cracks lengthwise as it bakes—and the crack resembles a flash of lightning.
The creation of the éclair in its modern form is attributed to Marie-Antoine Carême—an early 19th-century pastry chef who standardized most classic French desserts. Before him, choux pastry was used mainly to make round profiteroles; the elongated shape appeared at that time.
The first printed recipes under the name “éclair” appeared in French cookbooks in the 1860s, and in English-language ones in 1884.
Choux pastry contains neither yeast nor baking powder. The flour is cooked in a hot mixture of water and butter, then eggs are stirred in. In the oven, the moisture inside turns into steam and puffs up the dough from within, while the egg whites help it hold its shape. That’s why a cavity forms inside the éclair—and that’s what gets filled with cream.
