Dessert Menu

handcrafted indulgence

At Patisserie Angelica

We’re proud to offer an experience defined by one principle: only the finest ingredients.

We focus on natural and organic ingredients

Local dairy, real butter and cream, pure cane sugar, and natural plant-based food colors.

What you won’t find in our kitchen: No boxed or bagged cake mixes. No high fructose corn syrup. No artificial preservatives or synthetic food dyes.

We craft our desserts in harmony with the seasons, sourcing peak-season fruit from local farmers to create pies, galettes, jams, and preserves bursting with flavor.

Below, you’ll find our dessert menu—a delicious starting point to inspire you and show what’s possible.

Layer Cakes

 The following cake flavor profiles can be made as cupcakes,  our retail 6-inch and 9-inch round cakes, and can also be made into larger cakes and sheet cakes for your larger celebratory events.

White Cake studded with Organic Bittersweet Chocolate Chunks
with layers of chocolate fudge, our house made raspberry preserves and whole raspberries.
Tahitian Vanilla Bean Cake
layered with our house made raspberry preserves, whole raspberries and French-style buttercream.
Almond Apricot Cake
an almond based cake with brandied apricots with an apricot buttercream and layered with our house made blackberry jam.  Finished with apricot buttercream and caramel drip.
Chocolate Chiffon Cake
the ultimate chocolate cake layered and finished with house made chocolate fudge. Raspberry preserves and whole berries are an optional and fabulous addition.
Coconut Cake
layered with passion fruit and finished with French-style buttercream.
Lemon Zest Cake
layered with a Meyer lemon curd and finished with French-style buttercream.
Spiced Carrot Cake
made with carrots, raisins, and pecans; layered with vanilla cream cheese filling and frosting. Also available gluten free.
Chocolate Beet Cake
a moist 2-layer cake with raspberry and chocolate fudge inside and finished with a chocolate fudge frosting. Also available gluten free.
Black Velvet Cake
with cream cheese icing. Contains no red food coloring.

Signature Desserts

 Most of these signature dessert recipes were developed right here at Pâtisserie Angelica. All are made with the finest quality, single origin chocolate.

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BOS
named for its “Best of Show” win at the Sonoma County Harvest Fair. The BOS is a raspberry dark chocolate truffle mousse cake. Two layers of chocolate biscuit with house made raspberry preserves and whole berries, layered with a chocolate mousse. Then glazed with house made chocolate ganache and garnished with chocolate shards with edible cocoa butter transfer. Topped with a “rose” of chocolate shavings.
Gateau Parisian
an unassuming but ethereal cake made with ground almonds rather than almond flour. This cake is three layers of almond macaron layered with praline buttercream, made with praline paste which comes from the Piedmont area of Italy. Naturally gluten free.
Cardinal Sin
dense, rich, and almost fudgy. A flourless bittersweet chocolate cake, glazed with house made chocolate ganache and chocolate shavings. Naturally gluten free.
Fallen Chocolate Souffle
blends three different textures of chocolate goodness. This is a flourless chocolate cake that falls in the middle and then is topped with chocolate mousse and chocolate shavings. Naturally gluten free.
Gateau Basque
an unassuming cake that is perfect with fresh berries, or as a tea or breakfast cake and is sometimes compared to Pound cake. It is a buttery based cake that has a layer of vanilla pastry cream baked into the middle.
Cheesecake
has a creamy, dreamy texture and some say the best part is the house made graham cracker crust. Made in a variety of flavors throughout the seasons such as Meyer Lemon, Raspberry, Caramel and Spiced Pumpkin.
Princess Cake
a vanilla bean cake layered with house made raspberry preserves and topped with vanilla pastry cream. The dome is created with whipped cream and the cake is then covered in house made marzipan (sweet and nutty, made from almonds). Topped with a marzipan “rose”.
Tiramisu
a white cake with toasted ground hazelnuts soaked with espresso, Kahlua and brandy with a whipped mascarpone filling.

Pastries

 Our pastries are baked fresh daily or are available frozen for you to “take and bake” at home. Perfect with our exotic teas and coffee drinks.

Croissants
available in traditional butter, almond, and chocolate almond. These are buttery and flaky Parisian style croissants.
Scones
we serve a variety of flavors daily. These scones are not too crumbly or sweet. Also available are a selection of gluten free scones. Best served with butter and our house made raspberry preserves.
Fruit Puff Pastry
buttery puff pastry with a thin layer of frangipane (almond) and fresh fruit.
Quiche
dairy rich custard made with local eggs inside our flaky pie crust. Classic Quiche Lorraine with bacon and onion or Cheese Quiche with spinach, sun dried tomatoes, and herbs.
Baklava
is a rich flaky pastry. It’s made with layers of phyllo dough, a filling of chopped nuts, and sweetened with honey. The dessert is baked until crisp and golden, then soaked in the honey syrup.

Cookies & Brownies

 Our cookies and brownies are available freshly baked or frozen for “take and bake”. Large and flavorful!

Sonoma Cookie
an oatmeal raisin cookie with coconut, pecans, and two kinds of chocolate (white and dark chocolate).
Chocolate Chip
has deep and buttery flavors with dark brown sugar and chocolate chips.
OD Cookie
overdose on chocolate with this gluten free cookie having three different types of chocolate.
Brownies
double fudge, with deep dark chocolate flavor made with three types of chocolate. Gluten free and possibly the best brownies you’ve ever tasted!
Decorated Sugar Cookies
available seasonally, decorated for the holidays.
Specialty Cookies
available as the inspiration strikes
Macarons
authentic French-style macarons! Almond flour using natural, plant-based color, with interiors of house made flavored buttercreams.  A variety of flavors are always available. Gluten free and can be gift boxed.

Pies & Tarts

 Our pies are baked into a house made, flaky pastry crust.

Fruit Pies
are baked seasonally during fresh fruit season. Beloved flavors include: Gravenstein Apple, Peach, Strawberry-Rhubarb, and Raspberry.
Lemon Meringue Tart
made with local Meyer lemons and topped with a meringue made with local eggs.
Holiday Pies
include our popular pumpkin and southern-style pecan.
Fruit Frangipane Tart
fruit baked in frangipane (an almond cream) inside our pastry shell. A variety of fruits are used seasonally; pears poached in a spiced Cabernet is a favorite.
Fresh Fruit Tarts
fresh fruits top either vanilla pastry cream or lemon curd inside a pastry shell.
Fresh Galette
seasonal fruit baked into a rustic, flaky pastry crust.

Candies, Nuts & Sauces

 All made in house with the finest quality, single origin chocolate
And are available in gift packaging.

Truffles
available in both Caramel and Raspberry. Caramel is combined with dark chocolate ganache and a cocoa exterior. Raspberry perfumed inside a textured chocolate exterior.
Peanut Envy
caramel with salted peanuts and peanut butter. Covered with chocolate and sprinkled with French grey sea salt.
Chocolate Palet
solid chocolate round infused with black coconut tea and decorated with edible, artistic design. Available in 3 sizes.
House Made Sauces
available by the jar, these are some of the same sauces we use in the Pâtisserie to create our original desserts.  Flavors include Raspberry Preserves, Caramel, and Chocolate Fudge.

Dessert Menu

handcrafted indulgence

At Patisserie Angelica

We focus on natural and organic ingredients

Layer Cakes

Signature Desserts

Pastries

Cookies & Brownies

Pies & Tarts

Candies, Nuts & Sauces

Contact

Hours

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Wedding Cakes

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