Fifty years of authentic Lebanese sweets.

Golden toasted crust with warm melted Akkawi cheese, sweet orange blossom syrup, and freshly toasted sesame kaak.

Crispy layers of golden phyllo pastry baked with pure clarified butter and filled with fresh pistachios, cashews, and walnuts.

Traditional semolina shortbread filled with premium pistachios, walnuts, or dates, gently scented with rosewater.

Baked semolina squares layered with fresh mountain Ashta cream, walnuts, or dates.

Delicate butter cookies topped with pistachios, alongside crispy golden Awameh dumplings dipped in syrup.

Silken cheese semolina rolls filled with cool mountain Ashta, scented with neroli water and garnished with candied orange blossoms.

Fragrant toasted semolina butter dough smothered in fresh Ashta with roasted pine nuts, paired with crisp caramelized angel hair Othmaliyeh.

Wafer-thin crisp pastry envelopes flash-fried to golden amber, filled with steaming fresh Ashta and drizzled with orange blossom attar.

Bite-sized butter cookies dipped in chocolate, jam, and ground nuts.

Hand-piped choux pastry filled with velvet rich pastry cream, finished with mirror-like dark chocolate or mocha ganache glaze.

Flaky laminated butter croissants baked at dawn: Chocolate fondant, molten Akkawi cheese, thyme, and roasted sesame crust.

Architectural customized showpiece cakes sculpted for anniversaries, bespoke weddings, and milestone celebrations.

Entremets & gateaux: Dark Chocolate Profiterole, Speculoos Lotus, Salted Caramel, and Forest Berry with Chantilly cream.

Individually plated entremets: wild berry tarts, Kinder hazelnut mousse, blueberry cups, and single-origin chocolate slices.

Authentic Lebanese mastic ice cream hand-churned and rolled in crushed green Halabi pistachios, alongside silky fruit and cream gelatos.

Sculpted frozen logs enrobed in dark cocoa ganache or wild strawberry coulis, and traditional holiday festive holiday rolls.