Benchmark Restaurant is taking orders for a selection of Easter desserts prepared by its creative bakeshop team.
Options include:
Carrot Cake: (Naked or Iced)
9” round cake with Cream cheese mousse
Chocolate Egg Décor
**Raisin/Nut free**
Vanilla Bean Cake
9” Round Cake
Vanilla Pastry Cream
Robin’s Egg Speckled Blue Icing
$45 plus tax
Haystacks with Jelly Beans or Mini Eggs
Chocolate Coconut Haystacks (Flourless)
6 pieces for $9 plus tax
12 Pieces for $16 plus tax
To place an order, email Sarah Scott at [email protected]
All orders must be placed before April 9.
Orders may be picked up on April 13 before 3 p.m.
