St. Honoré Bakery SE Division

Dozen. Puff pastry balls of pate a choux, sprinkled with rock sugar.

Twice baked croissant with an almond cream, topped with sliced almonds.

Milk chocolate caramel ganache, praline butter cream between layers of hazelnut meringue cake.

Puff pastry with a ring of pate a choux, filled with vanilla custard and topped with whipped cream and cream filled choux dipped in caramelized sugar.

Croissant, emmental cheese, bechamel sauce and sliced turkey breast.

A smooth and rich lemon custard in a shortbread tart shell with a layer of almond cream.

Prosciutto ham, brie cheese, caramelized onions and pears, olive oil, balsamic vinegar, roasted garlic, arugula.

Shortbread tart shell filled with pastry cream and seasonal fruit.

Almond sponge cake layered with chocolate ganache and espresso buttercream.

Savory egg custard baked in a pastry shell with bacon, caramelized onions and emmental cheese.

Local albacore tuna, Yukon gold potatoes, French green beans, tomatoes, hard boiled egg, nicoise olives, red onions, anchovies and mesclun greens tossed with our house vinaigrette.

Oven roasted beets, fourme d’ambert blue cheese, apples, candied walnuts and mesclun greens tossed with our house vinaigrette.

Tarragon chicken salad, smoked ham, emmental cheese, cucumbers, hard boiled egg, tomatoes and mesclun greens tossed with our house vinaigrette.

Ham and cheese. Baguette, dijon mustard butter, black forest ham, emmental cheese, cornichons (French pickles) and lettuce.

Brie cheese and fine herbs. Baguette, double creme brie, fresh herbs, frisee green leaves, cucumbers and toasted sliced almonds.

Tarragon chicken salad. Baguette, oven roasted chicken, tarragon, dijon mustard, mayonnaise, sliced tomatoes, lettuce and hard boiled eggs.

Alsatian style reuben sandwich made with sliced saucisson a l ail (garlic pork sausage), emmental cheese, sauerkraut and a house made sauce piquant (zesty dressing).

Panini with olive oil and balsamic vinegar, roasted garlic, sliced tomatoes, fresh mozzarella, basil and nicoise olives.

Prosciutto ham, brie cheese, caramelized onions and pears, olive oil, balsamic vinegar, roasted garlic, arugula.

Panini made with Basque style chicken, oven braised with tomatoes, red bell peppers, piment d’espelette (mild chili peppers from the Basque region) and fennel slaw.

Rustic roll, oven braised pork shoulder pate with fennel and cranberries. Honey Dijon glazed pork roast. Apple slaw of golden delicious, radicchio, fennel and red onions with a bacon dressing. Pork roast.

Vegan. Rustic roll, spinach, roasted eggplant, red peppers, caramelized onions, garbanzo bean tapenade made with garlic, olive oil and a touch of curry spices.

Croissant, emmental cheese, bechamel sauce and sliced turkey breast.

Egg frittata of pork sausage, mushrooms, onions and goat cheese, sandwiched in a croissant with bechamel sauce and grilled with emmental cheese.

Croissant sandwich made with classic egg salad, lettuce, tomatoes and paprika.

Puff pastry shell filled with a creamy roasted chicken, leek and mushroom sauce.

Black forest ham, bechamel sauce and Dijon mustard sandwiched in between brioche bread, grilled with emmental cheese.

Savory egg custard baked in a pastry shell with bacon, caramelized onions and emmental cheese.

Savory egg custard baked in a pastry shell with seasonal vegetables.

Puff pastry layered with seasonal vegetables, herbs and cheese.

Dozen. Puff pastry balls of pate a choux, sprinkled with rock sugar.

Fresh out of the oven, flaky and buttery.

French applesauce turnover.

Twice baked croissant with an almond cream, topped with sliced almonds.

Flaky and buttery croissant dough, caramelized and finished with sea salt.

Croissant filled with chocolate.

Rich bread pudding baked in a rum and vanilla flavored custard, topped with apples.

Traditional French butter roll.

Pate a choux filled with a smooth cafe custard. Iced with fondant.

Pate a choux filled with a smooth chocolate custard. Iced with fondant.

Puff pastry with a ring of pate a choux, filled with vanilla custard and topped with whipped cream and cream filled choux dipped in caramelized sugar.

Almond sponge cake layered with chocolate ganache and espresso buttercream.

Shortbread tart shell filled with pastry cream and seasonal fruit.

A smooth and rich lemon custard in a shortbread tart shell with a layer of almond cream.

Milk chocolate caramel ganache, praline butter cream between layers of hazelnut meringue cake.

Gluten free. Flourless chocolate cake layered with chocolate mousse, creme brulee and raspberry gelee.

Gluten free. Flourless, rich and dense cake made with dark chocolate.

Gluten and dairy free. Flourless cake with ground almonds, ginger and fresh pureed oranges.