With a 23-year career in culinary arts, our founder, Joy Wujek, is particular about the gourmets we carry.  Our scones are studded with awesome extras such as crystallized ginger from Australia and dried, succulent cherries.

The lavender jellies crafted in California have a hint of white tea. The recipe is a softer set and works fabulously as glazing on tartlets or Brie rounds embellished with passion fruit and blood oranges.

The honeys are made out East and are infused with spices or fruit essence. A delicious addition on a cheese board. We have a baby Fig compote that is marvelous blended with balsamic vinegar and brushed on grilled salmon steak.

The amber rock sugar mélange and petite violet sugars add a special touch to your tea table.

When you think of biscotti you might think of coffee, however, our biscotti made just for us is a nice alternative to the English scone. Crunchy and chewy with lots of delicious fruits and nuts.