Sweet, tart, sour cherries, contrasted with moist chocolate cake and silky dark, chocolate frosting. A sour cherry jam center. Dried plump cherries for standout texture. Freeze-dried cherry dust sprinkled throughout the decadent, dark chocolate dough for an extra tang in every bite. Dark chocolate chunks to balance the tartness. Finished with a piping of vanilla bean ganache.

Cocoa powder, as dark as night. Milk chocolate. Fresh strawberry preserve filling that your grandmama would beat a fruit vendor to spread over her biscuits. Chocolate ganache filling (raises pinky). All protected within a dark chocolate shell and festooned with a Vanilla A’Peels drizzle for stylistic flair.

Three variations of chocolate: dark chocolate, rich chocolate and milk chocolate. A mix of both chips and chunks for textural variation. Caramelized butter based dough with the slightest hint of coffee to leave your taste buds guessing. Maldon sea salt, just a pinch, to make you salivate and balance out the sweetness.

Cinnamon, duh. Sugar, duh. Everything nice, duh. Cinnamon streusel, cinnamon graham cracker crust and a generous vanilla milk swirl because we fucking love you. Oh, and we stuff the damn thing with a cinnamon bun filling because we’re deviants.

Apple Cider Vinegar (for the twang). Buttermilk powder (for more twang). Light cocoa base (for a sweet twang). Homemade extra velvety cream cheese frosting to make your taste buds feel like they're on an emotional roller-coaster. Red food coloring? Go f*ck yourself.

Milk chocolate. Dark chocolate. Dutch chocolate. Okay, now we’re just showing off. Espresso, just a hint not enough to leave you jumping off the walls like you’re playing the floor is lava. And, in the center of all of it there's an ooey-gooey chocolate core made of ganache (just a fancy schmancy word for chocolate cream).

A tribute to one of flying’s few simple pleasures: the Biscoff cookie. Our spiced caramel shortbread version uses Biscoff dough infused with a Biscoff spread, and Biscoff cookie crumbs for the signature crunch. Shaved dark chocolate lends the dough rich bitterness. Vanilla Biscoff cream filling. Biscoff crumble topping. First class all the way.

Freshly grated ginger, for zing and zest. Accentuated by a quintet of spices—nutmeg, clove, black pepper, cinnamon, and yes, more ginger spice. Molasses for depth and density and chew. Tart and sweet raspberries to cut through the warmth. Last but not least, chunks of luscious French white chocolate to bring it all together.

Milk, malted. Malt balls. Light cocoa. Chocolate, both white and semi-sweet. Oreos, in fat chunks because no one likes Oreo pixy-dust.

Mint stolen from the Queen's garden. Semisweet ganache (this is just a fancy word for the chocolatey gooeyness that flows out of lava cakes). Finally, mint vanilla ice cream-flavored dough so delicious it'll save your marriage.

We’re talking cookie dough crafted from graham crackers — velvety milk chocolate, stupid soft, like it’s been sitting near a fire — and a massive torched marshmallow to top the whole thing off.

Whole pistachios. Crushed pistachios. Roasted pistachios. Pistachio paste. Pistachio. Pistachio. Pistachio. Pistachio cream pipet. White chocolate. Dark chocolate.

Sweet, tart, sour cherries, contrasted with moist chocolate cake and silky dark, chocolate frosting. A sour cherry jam center. Dried plump cherries for standout texture. Freeze-dried cherry dust sprinkled throughout the decadent, dark chocolate dough for an extra tang in every bite. Dark chocolate chunks to balance the tartness. Finished with a piping of vanilla bean ganache.

Cocoa powder, as dark as night. Milk chocolate. Fresh strawberry preserve filling that your grandmama would beat a fruit vendor to spread over her biscuits. Chocolate ganache filling (raises pinky). All protected within a dark chocolate shell and festooned with a Vanilla A’Peels drizzle for stylistic flair.

Three variations of chocolate: dark chocolate, rich chocolate and milk chocolate. A mix of both chips and chunks for textural variation. Caramelized butter based dough with the slightest hint of coffee to leave your taste buds guessing. Maldon sea salt, just a pinch, to make you salivate and balance out the sweetness.

Cinnamon, duh. Sugar, duh. Everything nice, duh. Cinnamon streusel, cinnamon graham cracker crust and a generous vanilla milk swirl because we fucking love you. Oh, and we stuff the damn thing with a cinnamon bun filling because we’re deviants.

Apple Cider Vinegar (for the twang). Buttermilk powder (for more twang). Light cocoa base (for a sweet twang). Homemade extra velvety cream cheese frosting to make your taste buds feel like they're on an emotional roller-coaster. Red food coloring? Go f*ck yourself.

Milk chocolate. Dark chocolate. Dutch chocolate. Okay, now we’re just showing off. Espresso, just a hint not enough to leave you jumping off the walls like you’re playing the floor is lava. And, in the center of all of it there's an ooey-gooey chocolate core made of ganache (just a fancy schmancy word for chocolate cream).

A tribute to one of flying’s few simple pleasures: the Biscoff cookie. Our spiced caramel shortbread version uses Biscoff dough infused with a Biscoff spread, and Biscoff cookie crumbs for the signature crunch. Shaved dark chocolate lends the dough rich bitterness. Vanilla Biscoff cream filling. Biscoff crumble topping. First class all the way.

Freshly grated ginger, for zing and zest. Accentuated by a quintet of spices—nutmeg, clove, black pepper, cinnamon, and yes, more ginger spice. Molasses for depth and density and chew. Tart and sweet raspberries to cut through the warmth. Last but not least, chunks of luscious French white chocolate to bring it all together.

Milk, malted. Malt balls. Light cocoa. Chocolate, both white and semi-sweet. Oreos, in fat chunks because no one likes Oreo pixy-dust.

Mint stolen from the Queen's garden. Semisweet ganache (this is just a fancy word for the chocolatey gooeyness that flows out of lava cakes). Finally, mint vanilla ice cream-flavored dough so delicious it'll save your marriage.

We’re talking cookie dough crafted from graham crackers — velvety milk chocolate, stupid soft, like it’s been sitting near a fire — and a massive torched marshmallow to top the whole thing off.

Whole pistachios. Crushed pistachios. Roasted pistachios. Pistachio paste. Pistachio. Pistachio. Pistachio. Pistachio cream pipet. White chocolate. Dark chocolate.