~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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Red velvet in a glass: layers of rich red sponge cake and creamy frosting, visible through the glass. One of the most visually striking desserts on the menu.
The sponge cake is moist, with a subtle hint of cocoa; the cream is rich, with a soft, slightly salty and milky tang. The flavor is more subtle than you might expect from such a vibrant appearance: the contrast between the color and the delicate flavor is intentional.
Buffets, bachelorette parties, themed parties, Valentine’s Day, children’s parties, photo booths, office celebrations. Order it when you want the dessert to stand out on the table.
Served in a glass; each serving is approximately 170 g. Price: 135 UAH.
Order on our website or pick it up at our coffee shops. Delivery within Kharkiv and pickup are available.
The rich red in a dessert is a color with a long and rather unexpected history behind it.
Until the 19th century, the world’s primary red dye was cochineal—the dried females of an insect that lives on cacti in the Americas. After the conquest of Mexico, the Spanish turned it into an export commodity that was second only to silver in value. The production process was kept secret for over two hundred years: for a long time, Europeans could not figure out whether it was a plant or an animal.
Cochineal is still used today—under the name carmine.
In the 20th century, as synthetic dyes became available, another tradition emerged: during World War II in the U.S., when cocoa and sugar were in short supply, beets were added to baked goods. It provided color, moisture, and a touch of sweetness. Many classic recipes for red cakes still call for beet juice from that very era.
Research on food perception shows that the color red heightens the expectation of sweetness: people rate the same dessert as sweeter if it’s bright red. Pastry chefs have been taking advantage of this effect for a long time—they just didn’t know what to call it back then.
