Cookies
Shortbreads
Orange Marmelade Sandwich
Fig Jam Sandwich
Linzer Sandwich
Praline Sandwich
Chocolate
Grape Molasses
Orange Braids
Biscotti
Baklava
Baklava
Gelato
Vanilla
Belgian Chocolate
Fig
Hazelnut
Mango
Nougat
Praline
Pistachio
Baklava
Cheesecake
Green Tea
Sorbets
Lemon
Orange
Passion Fruit
Strawberry
Black Currant
Kiwi
Mousse Tortes
Cakes and Tarts
Lemon or Orange Loaf
An all butter pound cake made with real lemons and oranges, perfumed with lemon or orange-infused syrup, garnished with a slice of lemon or orange.
Carrot Loaf
A buttery loaf made with real shredded carrots and walnuts.
Chocolate Loaf
Chocolate cake with walnuts.
Apple, Pear, Black Cherry or Fig Cake
Round cakes baked in pate sucree pastry crusts and filled with butter pound cake and fruit.
Chocolate Cake
Round cake baked in pate sucree pastry crust and filled with chocolate cake and walnuts, garnished with chocolate chips.
Yogurt Cake
A light yello cake made with homemade yogurt in the batter and garnished with almond flakes. The perfect tea cake.
Chocolate Cherry Bundt
Baked Fruit Tart
Patisserie cream and fruit baked in a pate sucree pastry crust.
Fresh Fruit Tart
A selection of glistening, seasonal fruits over a light mousseline cream (patisserie custard cream lightened with fresh cream) in a pate sucree crust.
Almond Frangipane Tart
Almond cream and pears, apricots, or plums baked in pastry crust.
French Lemon Tart
Classic tart lemon curd in a buttery pate sucree crust
Chocolate Truffle Tart
A pate sucre pastry crust filled with whipped ganache filling over raspberry preserves, glazed with chocolate, and hand-rolled truffles.
Tsoureki
Our aromatic version of sweet, yeasty brioche, perfumed with exotic spices of mahlep (from the berries of a wild Persian cherry bush) and mastixa (an ancient resin from the Aegean isle of Chios). Also available filled with a medley of chocolate, raisins and walnuts. Wonderful accompanied by a good cup of coffee.
Holiday Fruit Pies
Come to Athan's for homemade Thanksgiving pumpkin-sweet potato, traditional apple, apple rhubarb, and pecan pies.
Pastries
Jamaica
A dark chocolate lover's choice. Dark chocolate truffle studded with sweet dark cherries layered between chocolate genoise sponge, enrobed in dark chocolate ganache and garnished with perfect Italian Amarena cherries
Bolero
For the milk chocolate aficionado. Milk chocolate mousse sandwiched between chocolate genoise sponge, covered in a shell of sliced almonds and milk chocolate. Our signature pastry.
Panna Cotta
This homey Italian custard, silky and white, garnished with ribbons of our homemade caramel sauce has become so popular it is now on our permanent menu.
Amendoa
Smooth vanilla mousse layered between vanilla sponge covered in chantilly cream and finished with toasted blanched almonds.
Eclair
Delicate and tender choux pastry with light mousseline cream, glazed with chocolate.
Pastry Horn
A puff pastry horn rolled in coarse sugar and filled with light chantilly cream.
Napoleon
Squares of lightly caramelized puff pastry sandwich airy mousseline cream (custardy creme patissiere blended with fresh cream).
Citron
Yellow genoise sponge amid alernating layers of tart lemon curd and light lemon mousse. (Freshly squeezed lemons are our secret.)
Sara Bernhardt
The romance of the turn-of-the-century actress inspired our heart shaped torte. Chocolate genoise with dark chocolate mousse, topped with strawberry mousse and finished in chocolate shavings.
Tiramisu
Light tiramisu mousse with chocolate genoise, dusted with Belgian cocoa and wrapped in a wide chocolate ribbon.
Black Forest
The timeless Bavarian classic, chocolate genoise sponge layered between a light chantilly cream, black cherries, topped with mounds of flaked dark chocolate touched with icing sugar.
Figo
One of our personal favorites. Fig mousse with chocolate genoise sponge. Reminds us of sunny days in Greece when figs are bountiful and their sweet nectar bursts in your mouth.
Fresh Fruit Cheesecake
Our cheesecake recipe is an ethereally light blend of sweet cream cheese and billowy whipped Italian meringue, on a buttery cookie crust, topped with a homemade strawberry preserve. This delicate creation is wrapped in a clear pastry ribbon which should be removed before serving.
Caramel Pear
Caramel mousse dotted with poached pear, layered in chocolate genoise and garnished with sliced candied pear glace.
Menu for Athan's European Bakery is provided by findrestaurantmenu.com
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