Two layers of dense chocolate with raspberry preserves and chocolate ganache.

A creamy custard pie sweetened with honey.

Our cakes are made from scratch and decorated with flowers.

A winter favorite.

An heirloom recipe from Naomi’s Amish/Mennonite culture.

Used in our strawberry pie and to make fresh strawberry preserves.

With scratch-made Lemon Curd and Blackberry preserves between the layers.

Two tiers of Devil’s Food Chocolate Cake covered in chocolate buttercream and dark chocolate ganache.

with Strawberry Buttercream

with Chocolate Buttercream and natural sprinkles

Early morning light in our cafe.

A sweet Southern classic with Winston-Salem’s first Bourbon from Broad Branch Distillery.

4-inch Strawberry Lemonade Cakes with chamomile flowers from Heritage Harvest Farms.

Our kitchen team’s favorite cake. Layers of chocolate cake, chocolate pudding and chocolate ganache covered in cake crumbles. Yum!

Topped with Vanilla Oreos

Our signature product

With Blackberry preserves and scratch-made lemon curd.

with Lemon Curd

Photo by Gabriel Ramirez.

Hand-rolled pastry dough filled with preserves.

A Saturday favorite at the cafe.

A collection of four mini cake flavors for brides to sample for their big day.

Layers of chocolate, strawberry and vanilla cake covered in corresponding buttercreams and covered in chocolate ganache. This is a seasonal cake offered in summer.

A seasonal cake available in summertime.

If you love lemon bars, you will adore ours.

We love sourcing flowers from local farms. These come from Miss Angel’s Orchard in Mt. Airy.

Layers of almond flavored vanilla sponge cake with cherry preserves and cream cheese frosting. Covered in all-natural sprinkles (no artificial dye).