It doesn’t get more southern, or more delicious than this. Georgia pecans and the perfect blend of real butter, Heath toffee and brown sugar. A whole pecan pie’s goodness in one cookie.
Item 02857 – 162 – 1.45 oz cookies
My Old Kentucky Homemade. Handcrafted for over 60 years, Kern’s Derby-Pie® chocolate nut pie is a true taste of Kentucky. Leaudra and Walter Kern along with their son George created the first Derby-Pie® dessert in 1954 at the Melrose Inn in Prospect, Kentucky, and to this day we make each pie, one at time, according to that legendary secret recipe. Premium chocolate and choice walnuts are folded into a decadent filling, then baked in Grandma Leaudra’s delicate crust.
For more information check out Kern’s Kitchen’s website.
Item 16632 – 6/9″ pies
Item 02921 – 4/3 lb. sheet pies
Tcho Dark Milk Chocolate Discs 53% |
Flavor Notes: Dark milk chocolate balanced with a rich fudgy flavor and a creamy finish. USDA Organic |
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Item 10679 – 6.6 pound bag
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Ghyslain Vive Color Macarons
Item 95776 – 150 ct
Origin: Ghyslain (Union City, Indiana)
Carefully made hand-crafted macarons provide a welcome splash of color before they melt in your mouth. Each flavored macaron is filled with a delectable gourmet chocolate ganache. Flavors include black currant, blueberry lemon, cherry chocolate, lemon poppyseed, strawberry banana, and yuzu.
Producer Bio: This chocolate company was founded in 1998 by French Canadian pastry chef, Ghyslain Maurais.
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Ghyslain Flourless Chocolate Cake
Item 95779 48 ct
Origin: Ghyslain (Union City, Indiana)
Product Details: A decadent chocolate flourless cake. Roughly 3″ in diameter and 1 1/2″ tall. Gluten-free. Plate as is or add your own sauce, fresh fruit, a dusting of confectioner’s sugar or a dollop of whipped cream.
Producer Bio: This chocolate company was founded in 1998 by French Canadian pastry chef, Ghyslain Maurais.
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Bourbon Butter Cake
Item 16661 – 2/16 slice case
Three layers of buttery cake layered with bourbon ganache, studdedwith chocolate and pecans and frosted with a bourbon icing.
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Get your sweet tooth on!
Bourbon Butter Cake
Three layers of buttery cake layered with bourbon ganache, studded with chocolate and pecans and frosted with a bourbon icing.
Item 16661
Turtle Cheesecake
Luscious chocolate marble cheesecake is topped with caramel, pecans, and semi-sweet chocolate and sits on a chocolate cookie crust.
Item 16674
Vive Color Macarons
Carefully made hand-crafted macarons from Ghyslain provide a welcome splash of color before they melt in your mouth. Each flavored macaron is filled with a delectable gourmet chocolate ganache. Flavors include black currant, blueberry lemon, cherry chocolate, lemon poppyseed, strawberry banana, and yuzu.
Item 95776 – 150 count
Tres Leches Cake
A sponge cake soaked in 3 kinds of milk: evaporated milk, condensed milk and heavy cream make for a super moist traditional Central and South American dessert. Pairs well with fruit and fruit sauces.
Item 16705 – 2/75 oz case
Flourless Chocolate Cake
A decadent chocolate flourless cake. Roughly 3″ in diameter and 1 1/2″ tall. Gluten-free. Plate as is or add your own sauce, fresh fruit, a dusting of confectioner’s sugar or a dollop of whipped cream.
Item 95779 – 48 count
New York Cheesecake
A creamy and delicious New York style cheesecake.
Item 16598 – 4/14 slice case
Triple Mousse Cake
Three kinds of chocolate mousse are layered together for a sinfully rich and one of a kind treat. You’ll need to invite your friends over to help finish this giant masterpiece. On the bottom is moist chocolate cake. Then we add three layers of mousse – deep dark chocolate, white chocolate, and milk chocolate. If that wasn’t enough, it is all topped and sided with semi-sweet chocolate.
Item 16666
Peanut Butter Mousse
These adorable little treasures are sure to fill your needs for something between a full slice of cake and the tiny “I wish I could have dessert” shot glasses.
Item 34735 – 15 count
Go to the Desserts on our website for more dessert ideas!
Tres Leches Cake
Item 16705 2/75 oz case
A sponge cake soaked in 3 kinds of milk: evaporated milk, condensed milk and heavy cream make for a super moist traditional Central and South American dessert. Pairs well with fruit and fruit sauces.
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