Treat

This tart has a crisp, chocolate tart shell lined with sweet-tart dried cherries. The dark amber caramel filling is a little like pecan pie with WAY more flavor, and the whole thing is topped with abstract shards of bittersweet Callebaut chocolate.

3" tarts, $3 each 9" tarts, $18

These crunchy shortbread are made with locally grown cornmeal and crumbles of rose petal, which give the cookies a subtle, but definite floral taste. Topped with sparkling demerara sugar.

3 for $2, special orders require a minimum of 24

There's no flour in this cake, which is slim and sleekly covered with satiny chocolate ganache. Vermont made Callebaut chocolate gives this sophisticated dessert its wonderful flavor. This one is topped with handmade chocolate flowers, available on request.

6" cake: $20, 8" cake: $32, 10" cake: $40

Petit Fours are just the thing for a tea party, which is what I think of as I make them. They might look like dipped confections, but they're tiny almond cakes, two layers that are filled and glazed with silky bittersweet chocolate ganache, and topped with a handmade decoration. They appear occasionally at the Farmer's Market, but are always available for special order.

$1 each

This cake is luscious. The extremely moist crumb is flavored with lemon zest and my apple-enhancer of choice, Myers Rum. The top and interior are speckled with tart Empire apples from Champlain Orchards, after they've gotten a tumble in cinnamon sugar. This one will definitely star at the farmer's market, and in the rotation for the Sweet Thursdays Tea Cake Club.

10" Cake $25, serves 10-12 people

It's time to rethink danishes. Ours are light, flaky, buttery, and aromatic with orange zest and cardamon; a world away from the commercial variety that haunts vending machines and continental breakfasts. This particular danish surrounds a moist almond filling, and a twirl of poached pear slices. A star in the breakfast treats box on Sweet Thursdays!

$3 each

A moist plum compote, with haunting flavors of anise, rum, and orange blossom water, surrounded by a soft, almondy tart dough. This marvel of a pastry hails from the Basque region of France and Spain. Traditionally, a Gateau Basque is filled with a cherry compote or vanilla pastry cream, but the plum filling is fitting too- nearby Agen is famed for the quality of its prune plums.

$3 Each

A spiral of buttery brioche dough, swirled up with vanilla pastry cream and chunks of bittersweet chocolate. Not-too-sweet, a light layer of turbinado sugar adds a bit of sparkle and crunch.

$2.50 Each

Yes, cupcakes are the biggest trend ever. Why? Because they're adorable, sweet, and sized so that you get one all to yourself. Our cupcakes are light and moist, and may come topped with a swirl of light Italian Meringue Buttercream, silky Bittersweet Chocolate Ganache, Classic Cream Cheese frosting, and more. The cupcake pictured is a favorite, the Rookie's Root Beer Float cupcake, which is a chocolate-root beer cupcake topped with vanilla buttercream with a cherry on top. Mmmm.

$2.50 each

This hand-sized tart is topped with plums, but depending on the season our frangipane tarts might be topped with apples, peaches, grapes, pears, cranberries, or blueberries. A flaky, all-butter crust surrounds the frangipane, which is a classic filling made with ground almonds.

$2.50 Each