Variety of production from 2011-2013.

1. Portfolio: Anne Catanzaro

2. BREADS
Challah bread, Fougasse, Focaccia and
Baguettes.

3. Baguette,Dinner rolls and an Epi loaf.

4. Sandwich Platter
French bread.

5. Everything Bagels.
Danish

6. TARTS AND PIES
PEAR FRANGIPANE TART, LEMON MERINGUE, CHOCOLATE
GANACHE, AND FRUIT WITH TRADITIONAL PASTRY CREAM.

7. Brown Butter Mission Fig tart and Gingerbread
Raspberry tart.

8. Pumpkin hand pies, Irish Mocha tarts and
Apple Tart with Caramel and Vanilla Ice
Cream.

9. Cakes
CINDERELLA WEDDING CAKE: SUGAR SLIPPER, GUM PASTE
CALLA LILLIES, ROSES AND SWEET PEAS, GUM PASTE BOWS,
PEARLS AND RUFFLES.

10. Chocolate Cupcakes
Yellow Cake with Vanilla Buttercream;
Dark Chocolate Cake with a Chamboard Mousse Filling and Chocolate
Buttercream with resh Raspberries.

11. Glazed Almond Cake
Lemon Cake filled with fresh
Strawberries and iced with
Strawberry Buttercream.
Rainbow Petite Fours
Glazed with a Milk
Ganache.

12. Two tiered cake (Vanilla and Chocolate) with
Fondant, Gold Roses, Swag and Chocolate Trumpet.

13. Petite Blue Velvet Cakes
with Orange Butter Cream
wrapped with hand-painted
fondant; Deconstructed
Sacher Torte, and Brown
Butter Sage Cakes.

14. Split Picture
German Lemon Poppy Seed
Roll
Octoberfest Cakes
Snow White Kuchen

15. Red Velvet Wedding
Cake with Cream
Cheese Frosting.

16. Cheesecake:
S’mores Cheesecake, Oreo
Cheesecake with Raspberry
sauce and fresh berries, and
a tasting platter with minicheesecakes, lemon bars,
and chocolate cupcakes.

17. Cake amenity plate
Frangipane cake with Raspberry jam covered in fondant
with fondant accents accompanied by Oatmeal Whiskey
Crasin cookies.

18. German Chocolate Cake
Dobos Torte and Black Forest Cake

19. Hazelnut Entremet: Genoise Cake
with Hazelnut mousse and salted
caramel;
Marzipan Princess Cakes;
Raspberry Entremet:
Genoise,Raspberry Insert, Jaconde
and Chocolate Garnish.

20. New Menu Cakes
Spiced Chocolate Cake with Blood
Orange Gelee, Tiramisu,
Cinnamon Maple Cake and Hazelnut
cake resting on Hazelnut Brittle with
Hazelnut Mousse and Chocolate
garnish.
Sogno Di Noccielo with GM revisions:
Hazelnut cake on brittle with
Hazelnut mousse resting on Nutella
powder with wine poached pears and
chocolate cup with Hazelnut mousse.

21. New Winter Menu
Apple Affogato: House-made apple cider with hand crafter dulce de leche ice cream,
cinnamon cake on a bed of caramel butter cream accompanied with bruleed apples
and candied pecans.
Chocolate Platter: Ganache bar, chocolate panna cotta, white chocolate bark with
pecans and cranberries, hazelnut truffle, and chocolate cup with hazelnut mousse.
Sogno Di Noccielo and Tiramisu.

22. Custards
BALSAMIC-FIG BAVARIAN WITH FIG AND APRICOT GARNISH

23. Eggnog Panna Cotta.
Blood Orange Mousse with
blood orange segments and
almond brittle.

24. Vanilla Bavarian cream in chocolate tulip cups garnished with a
fresh raspberry.

25. Deconstructed Pumpkin Pie:
Pumpkin Mousse resting on
flaky pastry with cinnamon
Chantilly, caramel and candied
pecans.
Strawberry Shortcakes.

26. Buffets and Action stations.
ÉCLAIR STATION WITH CHOICES OF ITALIAN RICOTTA FILLING,
CHOCOLATE RICOTTA FILLING, PASTRY CREAM AND WHIPPED
CREAM, CHOCOLATE GANACHE OR WHITE CHOCOLATE
GANACHE.

27. Caramel Apple Station.

28. Thanksgiving Buffet: Peach Cobbler, Pear and Goat Cheese turnovers, Almond
short cakes with Pear-Berry filling, Chocolate Beet cake, cookies, pumpkin
snickerdoodles, mini pumpkin cheesecakes, sweet potato cupcakes,
cornucopias and a chocolate show piece. Not pictured: Pie Station.

30. Nutcracker Brunch
Decorating Sugar Cookie Station and Customizing Hot
Chocolate.

32. ETC
CHOCOLATE PEPPERMINT CANNOLI

33. Beer and Pretzel Brownies.
Baklava.

34. Amenity Plate: White cake,
buttercream and raspberry
sauce, chocolate chip triangles
and macarons.
Marzipan Pumpkins.

35. Avacado Mousse filled with strawberry coulis on lemon macaron,
macarons filled with coconut butter cream, genoise with coconut
buttercream and candied lemon slice resting on blueberry jam.

36. Profiteroles.
Macaron and Palmier.

37. Chocolate Chip Cookie Platter.
Pumpkin Pie Biscotti.

38. Mango Tea Chocolates.
Pistachio Truffles.
Hand-rolled truffles.

39. Gingerbread village of Auburn University. Myself and a team of our kitchen staff put
together the village.