DESSERTS FOR ALL SEASONS!
Sweet boutique is proud to present you with a menu of items that are exclusive to certain times of the year. Each item is created based on seasons, feast days, and holidays. We are delighted to provide you with the history behind many of these traditional treats.

JANUARY: ZEPPOLE
Zeppole : baked bigne, filled with crema pasticcera, amarena juice topped with icing sugar cream and amarena

Flavours: traditional pastry cream, lemon*, strawberry*, lactose free*, and ricotta*
*please call to place an order for these special flavours

These treats are available in January until Easter. They are created for the feast of San Giuseppe.

FEBRUARY: VALENTINES
Frappe : Golden fried wine dough with icing sugar
These items are traditionally made for the feast of Carnevale in Venice.

Zeppole : Traditional zeppole are formed into a heart shape for Valentines day

Heart shaped cakes and cookies **photos**

MARCH: EASTER
Sguti: This sweet egg-based bread is baked with an egg in the centre to celebrate Easter (Calabrese tradition for Easter)

Pastiera: Pasta frolla filled with ricotta topped with grano and pasta frolla on top (sicilian tradition for easter)

APRIL: SPRING
Ice Scream Bigne!
Ice Cream-filled Zeppole: twist on the traditional zeppole with amarena juice, amarena and ice cream centre. It will have you Screaming for more!

MAY: FRUIT
Fresh fruit trays with rich cream for dipping!

JUNE: LEMON
Biscotti al Limone : traditional biscotti with lemon zest

Lemon Squares : Lemon Sponge cake topped with lemon flavoring

Lemon Strudel : traditional strudel with lemon chiffon centre

JULY: CREAM
Tazza di frutta : Wafer cup filled with crema pasticcera topped with fresh fruit and pana

SEPTEMBER: APPLES
The Gourmet Apple :
Four flavour variations featuring milk chocolate, white chocolate, caramel and nuts all wrapped up and ready to go!

Apple Pies : hot out of the oven

OCTOBER: HALLOWEEN AND PUMPKINS
Ginger bread cookies : Halloween shapes

Pumpkin Cookies

Pumpkin Pies

NOVEMBER: FRAPPE
Plain Frappe : wine dough fried to perfection topped with icing sugar

Chocolate Frappe : frappe drizzled with chocolate gianduja

Almond and Honey Frappe : frappe topped with roasted almonds in honey

Frappe al panna : frappe base topped with panna and fresh fruit

DECEMBER: CHRISTMAS
San Martini : rich butter base dough, filled with dried figs, walnuts, peanuts, and almonds

Chiaciere: golden fried wine base dough shaped like bow ties

Nocatoli : bit sized Wine based dough deep fried and coated in honey

Turdelli : larger wine base cookie coated in sweet honey

Crucette: dried figs stuffed with almonds spiced with cinnamon and orange with a honey coating

Mustacoli: honey rich cookie coved in chocolate gianduja

Torrone : whole almonds combined with honey to form a crunchy cookie
Plain or chocolate covered (white and milk)

Cherry Shortbread : traditional shortbread rolled with maraschino cherries

Checkerboard Shortbread : traditional shortbread mixed with chocolate shortbread to form a whimsical checkerboard pattern

Christmas Shortbread : a variety of Christmas shapes and colors

Christmas Logs: traditional sponge cake filled with chocolate or vanilla frosting covered in frosting and decorated for Christmas