With a buttery crust and a decadent filling of your choice, our pies will complete the perfect celebration.

• Pumpkin Pie – creamy, spiced with cinnamon, nutmeg, ginger, and cloves.

• Lemon Pie - bright and refreshing—tangy citrus filling that’s smooth and silky

• Buttermilk Pie - Southern classic, lightly tangy and sweet, with a silky custard filling kissed by vanilla and a hint of nutmeg

• Chocolate Pie - A chocolate pie is silky, rich, and indulgent—smooth custard filling

• Pecan Pie – rich, nutty, and gooey with caramelized brown sugar filling.

• Sweet Potato Pie – smooth, earthy sweetness, spiced like pumpkin pie but deeper.

• Cranberry-Apple Pie – tart cranberries brightening the sweetness of apples.

• Mile High Apple Pie – traditional apple elevated with caramel drizzle baked in with six lbs. of apples.

• Red Wine Pear - Fresh pears poached with fall spices and red wine to create the perfect balance of warmth.

The warmth of the ginger and cinnamon makes them especially comforting, often evoking a sense of coziness, perfect for fall and winter holidays. Each bite delivers a perfect balance of spice, sweetness, and crunch, making gingersnaps a beloved classic.

A buttery sweet sugar cookie is a melt-in-your-mouth treat that combines rich, creamy butter with a delicate sweetness, creating a delightful balance of flavors. The cookie is soft yet slightly firm around the edges, with a tender interior that practically dissolves on your tongue. The butter provides a rich, smooth flavor that perfectly complements the subtle sweetness from the sugar, giving it a comforting, indulgent taste without being overly sugary.

Speculoos, are spiced gingerbread shortbread cookies that are traditionally made. They’re traditionally embossed with designs using wooden molds, special rolling pins, or cookie stamps.

Where Did Speculoos Cookies Originate? 

Speculoos cookies go back to at least the mid-1600’s when the shoes of well-behaved children would be filled with them on the eve of December 5th.  The following day the children would rush out to see what Sinterklaas left behind for them.  The good children would empty their shoes and happily munch on their heaps of speculoos while the bad children were carried off in Sinterklaas’ burlap sack.  Such was the threat anyway.  From what history tells us no children were actually ever taken, leaving them with another chance to get it right the next year.

For centuries these cookies were a well-kept joint secret of Belgium, the Netherlands and Germany but have since become wildly popular throughout much of the world in the form of Lotus Bakeries’ famous Biscoff cookies, which are now sold in over 40 countries.

In their earliest days speculoos were embossed with the image of St. Nicholas and over the years a wide variety of images were used. The Belgian, Dutch and German versions of these cookies are similar but with slight variations of the ratios and amount of spices used as well as the thickness of the cookies.

Imagine a warm dish of bread pudding fresh out of the oven. The aroma hits first—sweet cinnamon rising like a hug, with whispers of nutmeg and a gentle touch of clove that lend just the right warmth. As you take a bite, the custard-soaked bread melts on your tongue, soft and silky at the center, but edged with just enough golden crispness to give a light, buttery crunch.

The spices bloom with every chew—cinnamon wrapping around your taste buds in cozy familiarity, nutmeg adding a subtle nuttiness, and vanilla weaving through with creamy sweetness. If there’s a drizzle of caramel or a pour of bourbon sauce, it seeps into the folds, sticky-smooth, adding a luxurious depth that makes you want to close your eyes and savor.

Each mouthful feels like comfort—pillowy, rich, and indulgent, yet spiced in a way that lingers warmly, urging you to go back for another spoonful.

A cheesecake with a golden, homemade graham cracker crust that crumbles just slightly under your fork—sweet, buttery, with a hint of caramelized crunch from brown sugar baked into it. That crust gives way to a silky, creamy filling that’s brightened by a burst of citrus—fresh lemon woven throughout the rich cream cheese base.