Pumpkin & Brown Butter
in a brown-butter malted graham crust with toasted vanilla
Silky, spice-forward pumpkin custard made with real pumpkin and kabocha squash, baked in a deeply aromatic brown-butter malted crust. Smooth, fragrant, and perfectly balanced — finished with a vanilla crème fraîche whip.
Apple & Brown Sugar Crumble
in a flaky Tehachapi Rouge de Bordeaux butter crust
A bright, fruit-forward apple filling baked with warm cinnamon and brown sugar, topped with a golden crumble and finished in a tender, flaky all-butter crust made with Tehachapi grain. Cozy, classic, and perfectly balanced.
