Design mockup. The bakery shown here is invented. Contact details and prices are placeholders.

Buttercrest Pastry Shop

(816) 555-0128

Buttercrest Pastry Shop

The case is open Thursday, Friday and Saturday. Everything else is ordered ahead.

Two generations, thirty-five years, one small kitchen. What is in the case on a Friday morning is what was worth making that week, and it is gone by two.

Ordering ahead

The display case straight on, two glass shelves of butterhorns, bear claws and cream horns on paper doilies. Rows of square petit fours with pale poured fondant tops cooling on a wire rack.

Shelf one, by the piece

Walk in and point. No minimum, no notice, whatever is left.

Petit fours

Almond sponge, apricot, poured fondant. The thing we are known for.

$2.75 each

Cream horn

Puff pastry, vanilla cream, made Thursday night only.

$3.25

Butterhorn

Yeast dough, no glaze. Sells out first every week.

$2.50

Eclair

Full size, chocolate poured not sprayed.

$4.00

Almond bear claw

Friday and Saturday.

$3.75

Thumbprint

Raspberry or apricot, from the same jam we fill the petit fours with.

$1.75

Shelf two, by the dozen

Boxed at the counter if we have them, ordered two days out if you want a particular thing.

Petit fours

Mixed fondant colours unless you ask otherwise.

$31 a dozen

Two dozen minimum on a colour request

Tea cookies

Six kinds on a tray, arranged.

$26 a dozen

Cupcakes

Buttercream, not whipped topping.

$34 a dozen

Cream puffs

Filled the morning of, never the night before.

$38 a dozen

Order by Wednesday

Danish

Cheese, cherry, or apricot.

$29 a dozen

Shelf three, cakes standing in the case

Eight inch rounds, finished and waiting. If one is there on Saturday you can carry it out. If you need a specific one, that is the section below.

Red velvet

Cream cheese, two layers.

$38

Italian cream

Pecan and coconut.

$42

German chocolate

Cooked filling, not from a can.

$42

Lemon

Curd between the layers, spring and summer.

$38

Finished buttercream layer cakes standing on a steel table, one topped with pecans, one rolled in coconut.

Ordering ahead

Counted backwards from the day you need it. Call earlier than this if you can. May and December fill up first.

Six weeks out
Wedding cakes, and any tier we have not built before. A tasting comes with it, on a weekday afternoon, and we will not take the date until you have sat through one.
Three weeks out
Sculpted chocolate work and large centrepieces. These are made once, so there is no second attempt in the week of the event.
Two weeks out
Tiered cakes to eight servings a tier, groom's cakes, anything with a photograph on it.
One week out
Petit fours in quantity, colour matched. Fondant colour needs the week, because we mix and test it before we pour a single one.
Forty-eight hours out
Sheet cakes, cookie and danish trays, cupcakes by the dozen. This is the shortest notice we will take, and it is a real cut-off rather than a soft one.
Friday morning
Whatever is in the case. No notice, no deposit, no promise it will still be there at noon.
A plain three tier buttercream cake standing finished on a steel table in the kitchen, sheet pans racked behind it.

What we do not do

  • We do not ship. Everything is picked up here, cold, by somebody with a flat car floor.
  • We do not do fondant-covered cakes. Buttercream and poured fondant on small work only, which is a different thing.
  • We do not deliver, and we will not hold an unpaid order past closing on the day it was due.
  • We do not take same-day custom orders, including on the days we are open. The kitchen is already committed by then.