We make all our cakes from scratch using the finest ingredients and recipes for the absolute best taste. We use SOLO Cake & Pastry Fillings because we have found they have the most intense fruit and nut flavors. Also Richardson's Lime Curd and Robertson's Lemon Curd pack the most punch for a sweet/tart citrus filling. Of course, Nutella from Ferraro, is our choice chocolate/hazelnut filling.
We get Hahn's cream cheese from Vermont for our cheesecakes, which is the richest cream cheese in New England.
Our chocolate choices are many depending on the application. We have found the most well rounded and complex chocolates, what we like to call "adult chocolate" for use in our recipes. Hershey's Cocoa Natural Unsweetened, and Droste Cocoa from Belgium (for dutch processed cocoa recipes) have the most assertive chocolate flavor. Hershey's Unsweetened Baking Bar is perfect for our ganache or buttercream icing and Ghirardelli 60% Cacao Bittersweet Chocolate is our choice when adding chips.