All of our sweets are handmade from scratch by Ruth, using the best-quality ingredients available.
A key feature of my desserts is that they tend to contain less sugar than most other desserts, that is, they are not too sweet. I have learned that using a bit less sugar invites people to fully appreciate the indulgent flavors and complex textures of the other ingredients.
People also enjoy the decorations and unique style of my presentations, and they often remark that every portion tastes just as good as it looks, and it looks just as good as it tastes.
I use Guittard Chocolate
- Guittard Non-GMO Semisweet Chocolate for cookies, brownies, and cakes
- Guittard Cocao Rouge cocoa powder for brownies, cakes, and frostings
- Guittard ONYX-72 Extra Bittersweet Chocolate for candies
I tend to avoid using sugar glazes, fondant, sugar paste, or processed foods in my desserts.
Special Orders and organic, gluten free, & low carb varieties are all available upon request.