Online Brochure

Total Page:16

File Type:pdf, Size:1020Kb

Online Brochure presents its two distinct and exquisite Private Dining and Event Spaces for your selection The Private Dining Room & The Regent Suite 2 3 Jacques concept is Modern British Luxury. It is dedicated to the beauty of natural woods, hand crafted and designed by sOak London and the opulence of Timothy Oulton furnishings. In line with this theme, Jacques offers seasonal menus from carefully sourced ingredients, a large and diverse selection of Wines, world-first drinks ageing soleras, along with a delightful cocktail menu. 4 5 6 7 The Terrace Table Restaurant Sky Light The Private Dining room is located on the Sliding first floor (with disabled access) and Doors seats 16 on a long table. The walls are clad with stunning glass Wine Drinks Displays mirrors – giving the space a sense of depth and life. Another striking feature is the Grand Library bookcase, fitted with the World’s first miniature Solera ageing system. The 5m dining table is hand-made from sustainably sourced British Oak & engraved with Jacques’ logos & emblems. The “Porthole” Louis XIII Cognac display has been crafted from an original porthole from the French Cruise liner, Lift to Toilets Paquebot MS Mermoz Croisiere Paquet, The Lounge 1956-2008. Restaurant Warren’s Bar 98 images of The Private Dining Room 10 11 Gentlemen Ladies 26 Seated Arrangement Stairs to Bar Counter Restaurant TV Wall Lift Lobby Wine Display Cloaks Lift to Restaurant Gas Fire The Regent Suite is our newest Private Reception Dining & Event space. Located on the ground floor, this beautiful room is completely exclusive & can accommodate groups of up to 15 guests seated on one Main long table, 26 seated on separate tables Entrance Fire and up to 40 for standing cocktail Exit receptions. Gentlemen Ladies The room offers its own full-size bar, hand-crafted from Walnut & Oak with 15 Seated Arrangement beautiful, buttoned leather bar seats set against it for guests to relax at their own Private Bar. The Private Bar can be staffed Stairs to as required with dedicated servers during Bar Counter Restaurant your experience, serving cocktails, wines, TV Wall bottled & draft beers. The walls are clad Lift Lobby with stunning pieces of Timothy Oulton artwork & sOak London wood cladding & Wine Display Cloaks a traditional gas fire – giving the space a sense of warmth and cosiness. The Regent Six High Bar Seats Lift to Suite benefits from a very large 4 screen TV Restaurant Gas Wall that can play live TV or guest’s own Fire video/photo footage. Reception Coats Main Entrance Fire Exit 12 13 images of The Regent Suite 14 15 Our Private Rooms are discreet; however, The Private You will have dedicated staff and your own Dining Room is located next to the main restaurant event organiser. and entrance is via the restaurant whereas, The Regent We have an advanced sound system, which allows music Suite is located downstairs on its own dedicated floor to be played from your own choice and source. with its own entrance. We have a large 42” Smart TV in the Private Dining Room, available upon request, & a 4-screen TV wall in the Regent Suite that allows you to play your own videos and/or stills. Access to powerful and high-Speed Wi-fi and a Both the Rooms are designed and fitted to offer number of charge points available in both rooms. charming spaces for a variety of events including: A traditional fireplace in The Regent Suite, which can be turned on upon request to offer warmth and cosiness Private Parties (Breakfast, Lunch and Dinner), during long winter nights. Wedding Receptions and Breakfasts, Complimentary seasonal flowers are provided in both Corporate Meetings, Events and Dinners, rooms. Should guests require bespoke arrangements, we will be happy to arange your requirements. Press Launches. Both rooms benefit from HVAC air conditioning systems. Large Private Bar for pre and post dining drinks. Day Delegates (Further detail in a later section). Hosted events – wine tasting, cocktail evenings. Fresh flowers according to your chosen colour scheme Private televised sports events. Balloons & decorations by consultation We can create bespoke menus for you to cater to your special event and dietary requirements. We can arrange extra IT equipment upon enquiry & request. A choice from a 8 course seasonal tasting menu and a Choice of Wine Packages or create your own Wine List. canapé menu available in The Regent Suite, and a special A La Carte Menu available in both rooms. Menu Enhancements are available Bespoke Cakes and celebration sweets can be prepared A selection of canapés are offered in The Regent Suite only. Presentation of Special Drink serves from The Porthole (Private Dining Room Only) or Jacques Soleras Wine packages, menu enhancements, cocktail selection, Cocktail preparation &/or special serves / mixology from bespoke celebration cakes & sweets, our award-winning staff Afternoon Tea, available in both rooms. Master of Ceremonies / Order of service All Private Room dining menu selections must be bar Manager for full event attendance by reservation only. pre-ordered with a minimum of 2 weeks notice. Our Bar Manager is available upon request. Chauffeur Service by arrangement 16 17 FACILITIES FACILITIES Complete exclusivity Complete exclusivity HVAC Air conditioning System HVAC Air conditioning System Private VIP entrance & exit by Flower arrangements pre-arrangement TV / AV - Available upon request Private full service bar with dedicated staff Gas fire An aux cable is available for your own use or background music can be provided Flower arrangements TV / AV – via 4-screen TV Wall Menu cards can be printed and dedicated An aux cable is available for your own to your requirements use or background music can be provided Complimentary place cards can be provided Menu cards can be printed and dedicated to your requirements Complimentary Wi-Fi is provided Complimentary place cards can be provided Tea lights are supplied to suit your Complimentary Wi-Fi is provided table layout Tea lights are supplied to suit your table layout Lift access available for Disabled guests Lift access available for Disabled guests Corkage is not permitted Corkage is not permitted We do not have the facilities for DJs We do not have the facilities for DJs or dancing or dancing 18 19 Lunch access from 11.30am. service: noon - 5pm Dinner access from 6pm. service: 6.30pm – 11pm The Private Dining Room Minimum spend 500 weekdays, 1000 week nights & all day at weekends, 1500 Saturday night, + 10% (non-optional) service charge The Regent Suite Minimum spend 750 weekdays, 1250 week nights & all day at weekends, 2000 Saturday night, + 10% (non-optional) service charge All food and drink inclusive of VAT, contributes towards the above minimum spend. Minimum number of 6 people required for the bookings. 50% deposit required upon contract / reservation. Final bill settlement required on the day of your event. Please note that due to COVID-19 and the Government Guidelines in place as a result, our capacities, timings & menus may vary. Nearest Train Station: Dorridge (approx. 2miles) Parking – Shoppers Car Park at the rear of Jacques Please always inform us of any allergies or intolerances. Not all ingredients are listed on the menu and we cannot guarantee the total absence of allergens. Detailed information on the fourteen legal allergens is available on request, however we are unable to provide information on other allergens. 20 21 Morning Delegate Room hires from 9.00am to 11.00am. Tea, coffee & pastries on arrival, a mid morning tea break, mineral water. Table set up with blotters, paper & pencils. Rate of 25 per person plus 10% (optional) service charge. Minimum spend - 200 The Private Dining Room, 300 The Regent Suite Day Delegate Room hires from 9.00am to 4.00pm Monday to Friday. Tea, coffee & Jacques’ pastries on arrival, a mid-morning tea break, mineral water & two course lunch. Table will be set up with blotters, paper and pencils. Rate of 75 per person plus 10% service charge Minimum spend - 450 The Private Dining Room, 750 The Regent Suite Facilities and benefits Use of TV screens as required Complimentary Wi-Fi Plug points available as per room layouts Full bar service as required (subject to opening times) Lift access available for Disabled guests HVAC Air conditioning System Coat & bag storage Corkage is not permitted Access to Public carparks at the rear of the restaurant Access to town centre facilities (shops, post office, etc) 22 23 Our quintessentially British restaurant can be hired exclusively for your event, offering a remarkable, completely Private and special venue. Minimum spend 20,000 + 10% non-optional service charge for lunch & dinner – Please contact our events advisor to discuss. All food and drink inclusive of VAT, contributes towards the above minimum spend. CAPACITY – 116 seated 24 25 We are proud to present the following menus available in our Private Dining and Events Rooms: available in The Regent Suite & The Private Dining Room Menu One: 58 Menu Two: 78 Menu Three: 98 3 Course Lunch Menu: 45 Available at lunch only available in The Regent Suite only Canapé Menu: from 10 8 Course Tasting Menu: 115 Maximum 12 guests 8 Course Vegetarian Tasting Menu: 115 Maximum 12 guests 26 27 Fresh bread bowl (v) with salted and roasted garlic butter STARTER Leek and onion tart (v) with tomato, rocket, pesto and Gruyère Tempura Prawns with lemon and spicy cocktail sauce (Grilled option) Duck salad with pickled cucumber, peanut, romaine, lime and beansprouts MAIN COURSE Duck breast pan-fried with cauliflower in a brandy and cherry sauce, served with potato fondant Halibut pan-fried with celeriac, chorizo, lemon and dill with purple sprouting broccoli Beetroot, carrots, sesame and black garlic (v) 58.00 beetroot terrine, carrot textures with black available in The Regent Suite garlic puree & The Private Dining Room DESSERT We offer a selection of four menus to choose from for use in our Private dining Rooms, but please note you must select one menu for the whole party.
Recommended publications
  • Introduction to Baking and Pastries Chef Tammy Rink with William R
    Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk.
    [Show full text]
  • Desserts Pies
    Desserts Pies 1300 -Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust 1301 -Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream 1302 -Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream 1303 -Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi- Sweet Ganache 1304 -Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams 1305 -Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge 1306 -Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts 1311 -French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust 1312 -Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel 1313 -Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel 1315 -Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle 1316 -Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream 1317 -Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa 1318 -Macadamia Tart: Crunchy Macadamia Nuts,
    [Show full text]
  • Télécharger Maintenant
    Professional STEP BY STEP Tutorials TABLE OF CONTENTS Coloring & Decorating 01 What are Power Flowers™ ................................................................................................................................................ 7 02 How to color Chocolate with Power Flowers™ ............................................................................................. 11 03 How to color Chocolates with Power Flowers™- Spraying ................................................................. 15 04 How to color Chocolates with Power Flowers™ Sparkling - Dipping .......................................... 19 05 How to color Chocolates with Power Flowers™ Sparkling - Spraying ....................................... 23 06 How to color Buttercream with Power Flowers™ ...................................................................................... 27 07 How to color Sugar Fondant with Power Flowers™ ................................................................................. 31 08 How to color Sugar Paste with Power Flowers™ ........................................................................................ 35 09 How to color Marzipan with Power Flowers™ ............................................................................................... 39 10 How to color Pastry Dough with Power Flowers™ .................................................................................... 43 11 How to color Crumble with Power Flowers™ ................................................................................................
    [Show full text]
  • Café Vienna 200 Nassau Street Princeton, N.J
    Café Vienna 200 Nassau Street Princeton, N.J. 08542 Tel.: (609) 924-5100 E-mail: [email protected] www.cafeviennaprinceton.com Viennese Coffee Specialties Salads Kaffeespezialitäten Mixed Green Salad $ 7.00 Fresh Ground Coffee w/ Milk or Cream on the Side Cucumber, Tomatoes, Red Pepper, Parmesan Kaffee $2.75 / $2.95 Shaving - add Avocado $ 1.00 - add Grilled Chicken $ 3.00 Espresso / Double Espresso $3.25 / $3.85 The “Stamos” Salad $ 9.25 Kleiner Mokka / Großer Mokka Spinach, Grapes, Tomatoes, Goat Cheese, Bacon Bits - add Hard Boiled Egg $ 1.00 Espresso/Double Espresso w/ Milk on the Side - add Avocado $ 1.00 Kleiner Brauner/Großer Brauner $3.50 / $3.95 - add Grilled Chicken $ 3.00 Café au lait $ 3.50 Cappuccino Espresso w/ steamed Milk & Foam Sandwiches Mélange $ 4.25 (Available on Croissant, Ciabatta, w/ Swiss Cheese, Lettuce and Tomatoes) Café Latte $ 4.25 Ham, Turkey or Salami $ 8.25 Milchkaffee Cucumber Hummus $ 7.00 Café Mocha Hot Chocolate w/ a single shot of Espresso (w/ pine nut hummus) Heiβe Schokolade mit Mokka $ 4.50 Amadeus I $ 8.50 Viennese Hot Chocolate w/ whipped Cream (pine nut hummus w/ avocado, organic alpha Heiße Schokolade $ 4.75 sprouts on multi-grain bread) Tea for One Organic Mighty Leaf $ 3.50 Amadeus II $ 9.75 (Earl Gray Reg. & Decaf, Breakfast, Green, Chamomile (pine nut hummus w/ avocado, organic alpha Citrus, African Nectar, Darjeeling, Mint Melange) sprouts, goat cheese, dried cranberries on multi-grain bread) Cold Beverages The “Falco” – Bratwurst Sandwich $ 9.25 Kalte Getränke w/side of mixed
    [Show full text]
  • Desserts Pies
    Desserts Pies Apple Pie: Tart Apples in a Lightly-Spiced Filling Baked with a Flaky Double Crust Peanut Butter Pie: “Amish-Style” Pie with Peanut Butter Crumbles, Vanilla Custard & Freshly Whipped Cream Pecan Pie with Caramel Mousse: The Southern Classic Gussied-Up with a Burnt Sugar Mousse & Whipped Cream Boston Cream Pie: Moist Vanilla Sponge Cake & Pastry Cream Filling, Iced with Semi-Sweet Ganache Brownie Ice Cream Pie: Tall Slab of Walnut-Fudge Brownie with Heath Bar Crunch, Chocolate & Vanilla Ice Creams (ADDED PRICING) Warm Brownie Pie: Warm Double Dutch Brownie with a Huge Scoop of Vanilla Ice Cream, Drizzled with Hot Fudge Derby Pie: Chocolate Chip Cookie Dough Baked in a Pie with Walnuts & Hints of Kentucky Bourbon Served with Vanilla Ice Cream Tarts French Apple Tart: Shingles of Thinly-Sliced Apples Baked with a Delicate Almond Cake Filling in a Cookie Crust Cranberry-Gingerbread Tart: Spicy Gingerbread Crust, Frangipane, Tart Cranberries & Hints of Orange Baked with Cinnamon Streusel Triple-Berry Tart: Blueberries, Raspberries & Blackberries Baked in a Cookie Crust with Frangipane & Cinnamon Streusel Chocolate-Pecan Toffee Tart: Pecan Cookie Crust, Swirls of Rich Chocolate Mousse & Creamy Toffee Drizzle Fresh Fruit Band Tart: Flaky Puff Pastry, Pineapples, Oranges & Strawberries with Vanilla Pastry Cream Pecan-Crusted Key Lime Tart: Michael's Signature Restaurant-Style Tart with Balsamic-Black Pepper Strawberry Salsa Macadamia Tart: Crunchy Macadamia Nuts, White & Dark Chocolate and Caramel-Custard Filling (ADDED PRICING)
    [Show full text]
  • Mib Part Time Flyer Abc Fa
    WEEKENDS TURNING PASSION INTO CAREER ADVANCED CERTIFICATE 18 SESSIONS IN BAKING SATURDAYS & SUNDAYS 9:00AM - 1:30PM MIB COLLEGE, PJ NEW TOWN Take your baking skills and knowledge to the next level with MIB’s Advanced Certificate in Baking, as we guide you through the creation of artisanal baked products and modern cakes. You will acquire in-depth baking knowledge, learn advanced techniques, and understand flavour combinations as well as develop better taste profiles. Prior baking experience is recommended. Refer list of recipes at the back. www.mib.edu.my @mibcollege No. 11, Jalan 52/8, New Town 46200, Petaling Jaya, Selangor, Malaysia 69 RECIPES Advanced Advanced Advanced Breads Pastries Cakes Sweet Potato Bread Savoury Cheese & Tomato Scone Chocolate Banana Dome Cake English Muffins Traditional Apple Strudel Moist Chocolate Cake Almond Kugelhopf Almond Biscotti Chocolate Gelée Bagels Apricot Almond Sable Chocolate Bavarios Caramelized Banana Cheddar & Onion Rye Roll Baklava Almond Kuchen Shepherd’s Pie Tiramisu Hot Cross Bun Potato Cheese and Onion Pasties Lady Fingers Sponge Cake Butter Top Bread Marie Biscuit Coffee Syrup Wood Grain Chocolate Strip German Walnut Rye Flaky Egg Tart Wholemeal French Baguette Minced Pie Mango Charlotte Sponge Cake Tiger Bread Chinese Sesame Cookies Charlotte Sponge Crumpets Pumpkin Sunflower Seed Biscuit Mango Passionfruit Mousse Mango Passionfruit Jelly Ciabatta (Poolish) Hokkaido Half Baked Cheese Tart Walnut Fig Bread (Poolish) Chewy Chocolate Chip & Walnut Cookies Classic Coffee Opera Cake Lemon
    [Show full text]
  • CEPAC-Menu.Webfullset17-Ab9292f79a.Pdf
    Meet the Chef CULINARY DIRECTOR / EXECUTIVE CHEF NICHOLAS WALKER Nicholas Walker has been the Culinary Director / Executive Chef at the Cobb Energy Performing Arts Centre and Cobb Galleria Centre since August 2016. Previously he was Executive Chef at Cobb Galleria Centre for 6 years. Chef Walker brings a fresh, innovative approach to corporate and social events at the Centre. His cuisine is inspired by his Georgia roots, with many of his dishes sourced from local and regional farms and small businesses. A Milledgeville native, Walker came to the Centre from the Intercontinental Hotel Buckhead, where he served as Sous Chef for Au Pied du Cochon and later Banquet Chef for the hotel. Walker is a graduate from the Art Institute of Atlanta’s Culinary Arts Management Program (magna cum laude / Bachelor of Science). Walker worked at various restaurants in the Athens and Atlanta areas, and he has worked in almost every kitchen setting including country clubs, resorts, hotels and off‐premise catering. Chef Walker also has worked with the Food Network and the continuing education department of AIA as an instructor. He currently is an instructor with Kennesaw State University’s Institute for Culinary Sustainability and Hospitality Management. Walker and his wife, Kathleen, live in Tucker with their two young sons. In his spare time, he is an avid home brewer and enjoys entertaining family and friends. Breakfast Buffets Plated Breakfast CLASSIC CONTINENTAL THE AMERICAN Chilled Orange and Cranberry Juice Scrambled Eggs, Crisp Bacon or Sausage Links,
    [Show full text]
  • Custom Cakes and Tarts
    Joliene Cakes and Tarts Signature Desserts: a menu of our classic cakes and tarts featured seasonally. Requires a minimum of 72 hours notice from pickup date and time Signature Cake Menu Princess Torte- a classic swedish cake with layers of vanilla sponge, creme patisserie, raspberry jam, and chantilly cream all covered in a dome of marzipan.* Gluten Free available Chocolate Doberge Torte-thin layers of vanilla cake stacked with chocolate creme patisserie and enrobed in a chocolate glaze. * Gluten Free available Lemon Doberge Torte- thin layers of lemon sponge stacked high with a lemon creme patisserie and enrobed in a lemon fondant glaze. * Gluten Free available Fresh Fruit Charlotte- a classic torte with layers of vanilla sponge, creme patisserie, fresh berries and vanilla bean buttercream. Served with fresh fruit on top and a collar of house made ladyfingers. Grandma Jo’s Carrot Cake-our grandmother's own recipe with crushed pineapple, toasted walnuts and a light and fluy cream cheese buttercream. * Gluten Free available Opera Cake- an old world european style cake with layers of almond sponge, espresso cream, chocolate ganache, and topped with a chocolate glaze. Cake Serving: 2”x 4.5” x 4.5” 6” signature cake (serves 6-8): $52 8” signature cake (serves 8-10): $64 Signature Tarts *All tarts are available Gluten Free” Fresh Fruit Tart- a classic butter shortbread crust with layers of white chocolate, pastry cream and piled high with fresh fruit. 8” (serves 8-10): $29 Classic Lemon Tart- butter shortbread filled with a bright and citrusy lemon curd and topped with toasted italian meringue.
    [Show full text]
  • Bangkok Thai Cooking Academy Pastry & Bakery
    BANGKOK THAI COOKING ACADEMY PASTRY & BAKERY TRAINING 5 WEEKS SCHEDULE* WEEK 1–PASTRY, SWEETS, & CAKE MAKING #1 Some techniques of the week: − Make a choux pastry − Whip a cream − Pipe (basic) − Make several pastry creams − Make and bake a pie crust − Make a basic meringue − Make a syrup − Make an icing − Fruit cutting skills • Choux pastry • Cream puff • Chocolate eclairs • Caramelized choux • Lemon meringue pie • Apple crumble • Fruit tartlet • Custard pie • New York cheesecake • Cinnamon cookies • Creme brulee • Frozen vanilla soufflé • Crêpes • Fruit salad WEEK 2–ADVANCED PASTRY & CAKE MAKING #2 (Must be taken with Week 1) Some techniques of the week: − Make different kinds of biscuits − Make a bavarois batter, a butter cream, mousse, etc − Make macaron shells − Assemble a cake − Unmold and decorate a cake − Make a caramel : • Strawberry cake • Opera cake • Caramel mousse cake • Butter cookies • Fruit mousse cake • Macaron (with chocolate + vanilla or fruit fillings) • Tiramisu • Layered vanilla cream pastry (Millefeuille) • Paris-Brest (choux filled with praline cream) WEEK 3–CHOCOLATE CAKES & SWEETS Some techniques of the week: − Melt and use properly chocolate − Make a chocolate ganache − Make a chocolate sponge cake − Make truffles − Make several chocolate mousses − Make and bake a soufflé • Chocolate truffles • Caramel truffles • Coconut truffles • Black forest cake • Trio chocolate cake • Chocolate fondant • Chocolate brownies • Sacher cake • Chocolate soufflé • Chocolate pie • Chocolate chip cookies WEEK 4–BAKERY & BREAD MAKING
    [Show full text]
  • Celebration Cake Price List 14''X14'' 28''X14'' Sizes 6" Round 9'' Round 12'' Round Sq Rect 48-56 96-112 Serves 8 Pp 10-16 Pp 20-30 Pp Pp Pp
    Celebration Cake Price List 14''x14'' 28''x14'' Sizes 6" round 9'' round 12'' round sq rect 48-56 96-112 Serves 8 pp 10-16 pp 20-30 pp pp pp TENCC Drip & Macaron finish $44.00 $73 $120 $174 $335 your pick of cake flavour drip options: salted caramel or any colour macarons flavours: 3 (petit) 4 6 8 10 Belgian chocolate, raspberry + white chocolate, blue vanilla, yellow passionfruit Chocolate Mud Cake $36.00 $63 $125 $168 $304 Decadent chocolate mud cake layered with chocolate butter cream, covered with chocolate ganache, and finished with an assortment of chocolate decorations Raspberry + Chocolate Mud Cake $36.00 $63 $125 $168 $304 3 layers of decadent chocolate mud cake layered with raspberries, coulis & chocolate butter cream. Semi-naked finish with a raspberry coulis drip Chocolate Gateaux $34.50 $52 $95 $168 $304 Layers of light chocolate sponge cake and liqueured butter cream finished with chocolate flakes and chocolate decorations Luscious Lemon Cake $36.00 $63 $103 $168 $304 Wonderfully fresh flavours of zesty lemon cake layered with lemon curd buttercream Banana Toffee Cake $36.00 $63 $103 $168 $304 Moist banana cake layered with white chocolate frosting finished with a salted Moist Carrot and Cashew Cake $36.00 $63 $103 $168 $304 Layers of our famous carrot cake sandwiched with lashings of silky smooth cream cheese icing Finished with toasted nuts and chocolate decorations Cappuccino Gateaux $36.00 $63 $103 $168 $304 Layers of vanilla sponge, Cointreau crème patisserie and cappuccino buttercream, finished with toasted almonds
    [Show full text]
  • Welcome to Luscious.™
    WOMEN’S BUSINESS ENTERPRISE. SWEET STREET DESSERTS IS A CERTIFIED Welcome to luscious.™ 722 Hiesters Lan Welcome to luscious. e , r e a d i n ™ g , www.sweetstreet.com P P: 1 800 793 3897 F: 1 610 921 0915 a 1 9 6 0 5 SWEET STREET DESSERTS ARE KOShER DAIRy(KD) WITh ThE ExCEPTION OF ChEWy MARShMAllOW SqUARES, ChOCOlATE MARShMAllOW BAR, EUROPEAN INDIvIDUAlS, GRAND CRU™ PETIT FOURS AND SCONES. ©2010, SWEET STREET DESSERTS. All RIGhTS RESERvED. PRINTED IN ThE U.S.A. Oi 4/10 50M Welcome to SWeet Street DeSSertS Dedication to Quality 1–3 100% Guarantee 3 WE HAVE A Important customers 4 leVerAGING lUScIoUS 5–9 WE AT SWEET STREET DESSERTS ™ MISSION Balancing Desserts 6, 7 CHOOSE TO BE THE LEADER IN THE Support Programs 8, 9 Artisan Scone Variety cups & caddies 10 GOURMET DESSERT INDUSTRY, SETTING THE Units POrtiOn POrtiOn POrtiOn Sweet elite Program 11 COde Per Case STANDARD Per Unit Per CBYase WHICHWt ALL OTHERS ARE JUDGED. 7968 4 13 52 3.5 oz 2 blueberry scones PIeS 12 twelve-Inch 12, 13 Deep Dish 14, 15 eing a leader in “sweet indulgence” is our way 1 cinnamon scone Petal Pan 15, 16 1 chocolate chip scone Variety Packs 17 of life. To maintain our leadership, we will be tHe BIG lINe 18 Pies 18 B missionaries of the dessert experience, expanding its cakes 19–21 pleasures to all parts of the day and all parts of the world. cAKeS 22 Nine-Inch round 22–24 With our unwavering commitment to profitably create a mousse 24 constantly2 chocolate evolving chunk cookies and extraordinary line of great-tasting, tiramisu 25 1 oatmeal raisin cookie Variety Packs 25 high quality desserts, innovation will always be essential cHeeSecAKeS 26 1 butter sugar cookie Nine-Inch 26–28 to our success and cutting-edge products will always ten-Inch 28 be our future.
    [Show full text]
  • Pastries, Cakes
    PASTRIES COOKIES: GLUTEN FREE AVAILABLE Parisian Macarons X Daily Nina (Chocolate, Espresso, Walnut) X Daily Raspberry Thumbprint Daily Chocolate Chip Daily Oatmeal Raisin Daily Peanut Butter Tea Cookies Daily Vegan Ginger Molasses Daily Chocolate Brownie Daily SCONES: Vanilla Current Daily Maple Walnut Daily Chocolate Rosemary Daily Savory Daily TARTS: Seasonal Daily Chocolate Ganache Daily Whipped Chocolate Ganache Daily Lemon Curd Daily Lime Curd Daily Fresh Seasonal Fruit Daily 1650 Park Avenue, Alameda, CA 94501 | 510.864.2733 | www.feelgoodbakery.com PASTRIES cont. CAKES: GLUTEN FREE AVAILABLE Cloud 9 Chocolate X Daily Dream Cake X Daily Classic Cheesecake Daily Classic Opera Cake F, S, S Vanilla Vanilla Daily Chocolate Chocolate Daily Traditional Red Velvet with Cream Cheese Icing Daily Seasonal and Specialty Cakes (Call ahead) Daily CUPCAKES AND TREATS: Vanilla Vanilla Daily Vanilla with Chocolate Daily Chocolate Vanilla Daily Chocolate Chocolate Daily Red Velvet with Cream Cheese Icing Daily Specialty Cupcakes (Call ahead) Daily Traditional Cream Pu Daily Seasonal Fruit Pavlova X Daily Mini Tartlettes Daily Opera Cake Bites F, S, S Rabbit Cake Daily Classic Eclaire Daily Chocolate Pots de Creme Daily Panna Cotta X Daily 1650 Park Avenue, Alameda, CA 94501 | 510.864.2733 | www.feelgoodbakery.com PASTRIES cont. CUPS/MUFFINS: GLUTEN FREE AVAILABLE Bancho (Banana mun with chocolate chunks) Daily Pumcho (Pumpkin mun with chocolate chunks) Daily Bread Pudding Daily Chocolate Croissant Bread Pudding S, S BREAKFAST PASTRY: Stickie Buns Daily Zoe Buns Daily Brioche Bun Daily Frosted Brioche Bun Daily Blueberry Bran Mun Daily Bear Claw Daily Walnut Danish Daily Blueberry Danish Daily Fruit Danish Daily Cinnamon Raisin Danish Daily Cheese Danish Daily Butter Croissant Daily Chocolate Croissant Daily Ham and Cheese Croissant Daily Cinnamon Roll Daily Raspberry Cream Cheese Kringle Daily Seasonal Turnover Daily Raspberry Turnover Daily Almond Turnover Daily 1650 Park Avenue, Alameda, CA 94501 | 510.864.2733 | www.feelgoodbakery.com.
    [Show full text]