Desserts with honey and smoke
Our pastry team leans on olive oil, honey and the last heat of the oven. Save room, or share one.
About desserts
Pastry chef Leila Okonkwo-Marsh bakes in the cooling wood oven after dinner service, which is where the olive oil cake, the semolina basbousa and tomorrow's brunch buns come from. Warm desserts, like the knafeh, are cooked to order and take about 12 minutes.
We use Colorado wildflower honey from a family apiary in Longmont, Palisade peaches when they are in season, and olive oil we import directly from a small grove in Messinia, Greece.
What's on the desserts menu
Prices are sample figures for this demo. Menus change with the season. Flame marks dishes cooked over the wood fire.
Plated
Small sweets
After dinner
How the kitchen makes it
The fire sets the rhythm of every service. Here is what happens before your plate reaches the pass.
Bake in the falling heat
After dinner the oven drops from 750 to about 350 degrees overnight, perfect for cakes.
Roast fruit in the embers
Peaches and figs are roasted skin-on in the last coals for caramel and smoke.
Finish to order
Knafeh, affogato and roasted fruit are plated only when you order them.
Why guests come back for it
Birthday friendly
Tell us when you book and a candle lands on the olive oil cake.
Gluten-free choices
Roasted fruit, ice cream and affogato are all gluten free.
Whole cakes to go
Order a nine-inch olive oil cake 48 hours ahead for $58.
Local honey
Wildflower honey from a family apiary in Longmont.
What to expect to spend
Sample price ranges before tax and gratuity. A 20 percent service charge is added for parties of seven or more.
- Plated desserts
- $11 - $16
- Small sweets
- $6 - $8
- Dessert wine and coffee
- $6 - $11
- Whole olive oil cake to go
- $58
Desserts questions
More answers on our FAQ page.
Yes. Nine-inch olive oil cakes are $58 and need 48 hours of notice. Call any location to order.
You can, with a $3 per guest plating fee. We are also happy to add a candle to one of ours.
The olive oil cake, the chocolate tahini tart and the ice cream are made without nuts, but our pastry kitchen handles nuts every day.
