Thanksgiving Desserts
Call today to order your Thanksgiving desserts for pickup Wednesday, November 27th between 8am-5pm!
Order for Thanksgiving online! Last day to order is November 20th.
French Macaron
Cranberry
Chocolate Pumpkin
Lemon Cheesecake
Passion Fruit Chocolate
Pecan Pie
Pistachio
*Please call us at 217-528-8548 to reserve your French Macaron ahead of time!
We tend to sell out quickly every day, especially during the Holidays!
Featured Specialty Items
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Holiday Tarts $39.95- $46.50 Serves 12-16 *** Pumpkin White Chocolate Cheesecake Pumpkin Tart Pear Cranberry Chocolate Bourbon Pecan Cranberry Walnut Orange Linzer Torte Cherry Almond Turtle Cake Flourless Chocolate Cake 
Pumpkin White Chocolate Cheesecake
Featured Thanksgiving Tarts
Fall Fruit Tart with Apples, Pears, and Cranberries.
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Holiday Cakes
8" $38.95 10" $56.50 Serves 12 Serves 16-18 *** S'mores Cake Caramel Apple Cake Pumpkin Spice Cake Caramel Apple and Pumpkin Spice available to order throughout November.
**S'mores cake available for Thanksgiving pickup only, Wednesday November 27th** 
S'mores Cake (available only for Thanksgiving pickup Wednesday, November 27th)
Caramel Apple Spice Cake
Pumpkin Spice Cake
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Traditional Quiche
$38.50 Serves 12 *** Ham & Swiss Quiche Lorraine Bacon, Tomato & Cheddar Chicken, Artichoke & Asiago Spinach, Roasted Red Pepper & Goat Cheese Artichoke, Tomato & Parmesan 
Ham & Swiss Quiche
Assorted house made Croissants: Butter, Chocolate, Raspberry, and Almond
Pear Cranberry Tart, Pumpkin Spice Cake, and Pumpkin White Chocolate Cheesecake
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Featured Baked Goods
Brioche- light, cake like bread.
Bread Loaves- multigrain, country French, pumpernickel, wheat raisin walnut, French, baguette, pepper parmesan
Hard Rolls- French, multigrain, pumpernickel
Stuffing Mix- with our stuffing recipe
Croissant-traditional butter, chocolate, raspberry, cinnamon morning, almond cream
Coffee Cakes-blueberry orange, Austrian apple, chocolate chip, white chocolate raspberry
Cranberry Loaf-sweet breakfast loaf *weekends during cranberry season*
Holiday Shaped Cookies- vanilla or chocolate
Gingerbread Men- traditional packages of 2
Gingerbread Men Kits- 10 cookies, icing, and a set of decorating sprinkles
Assorted French Macaron -(call for flavors, advanced ordering necessary)
Bread Loaves- multigrain, country French, pumpernickel, wheat raisin walnut, French, baguette, pepper parmesan
Hard Rolls- French, multigrain, pumpernickel
Stuffing Mix- with our stuffing recipe
Croissant-traditional butter, chocolate, raspberry, cinnamon morning, almond cream
Coffee Cakes-blueberry orange, Austrian apple, chocolate chip, white chocolate raspberry
Cranberry Loaf-sweet breakfast loaf *weekends during cranberry season*
Holiday Shaped Cookies- vanilla or chocolate
Gingerbread Men- traditional packages of 2
Gingerbread Men Kits- 10 cookies, icing, and a set of decorating sprinkles
Assorted French Macaron -(call for flavors, advanced ordering necessary)
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From our Kitchen to your Home:
Incredibly Delicious Stuffing Recipe
Incredibly Delicious Stuffing Recipe
Ingredients:
1 tbsp. extra-virgin olive oil
12 oz. breakfast sausage, casings removed if necessary
6 tbsp. unsalted butter, plus more for baking dish
4 stalks celery
4 medium leeks, finely chopped
1 sweet-tart apple, such as pink lady or granny smith, cored and chopped
Kosher salt
Freshly ground black pepper
1/2 c. dry white wine
8 c. Incredibly Delicious Stuffing Blend (one bag)
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh thyme
2 large eggs
3 c. low-sodium chicken or vegetable broth
Directions:
Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and apple. Season with 1 teaspoon salt and ¼ teaspoon black pepper; Cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook, stirring, until almost all evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme and toss to combine.
In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated (you might not use it all).
Butter a 3-quart baking dish and add stuffing. Dot with remaining 4 tablespoons butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.
Ingredients:
1 tbsp. extra-virgin olive oil
12 oz. breakfast sausage, casings removed if necessary
6 tbsp. unsalted butter, plus more for baking dish
4 stalks celery
4 medium leeks, finely chopped
1 sweet-tart apple, such as pink lady or granny smith, cored and chopped
Kosher salt
Freshly ground black pepper
1/2 c. dry white wine
8 c. Incredibly Delicious Stuffing Blend (one bag)
2 tbsp. chopped fresh sage
2 tbsp. chopped fresh thyme
2 large eggs
3 c. low-sodium chicken or vegetable broth
Directions:
Preheat oven to 350 degrees F. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook, breaking up with a wooden spoon, until browned, 5 minutes. Transfer to a large bowl using a slotted spoon. Add 2 tablespoons butter to skillet along with celery, leeks, and apple. Season with 1 teaspoon salt and ¼ teaspoon black pepper; Cook, stirring often, until tender, 6 to 8 minutes. Add wine and cook, stirring, until almost all evaporated, 2 minutes. Transfer vegetable mixture to bowl with sausage and add croissant pieces, sage, and thyme and toss to combine.
In a separate medium bowl, whisk together eggs and 2 cups broth. Pour over croissant mixture and toss until evenly moistened, adding more broth ¼ cup at a time until croissant pieces seem hydrated (you might not use it all).
Butter a 3-quart baking dish and add stuffing. Dot with remaining 4 tablespoons butter and cover dish with foil. Bake until a knife inserted in the center of the stuffing comes out warm, 30 to 35 minutes. Increase heat to 425 degrees F and continue to bake until top is deeply golden, 10 to 15 minutes more. Let rest 10 minutes before serving.