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French Patisserie pastries |
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| Item # | Description | Packing Size | ||
| FP1225 |
Cappuccino Pastry (2.5"):
coffee mousse, striped biscuit, coffee glaze |
4/12 ct./case | ||
| FP1290 |
Croquant Praline (2.5"):
choc. genoise, milk/banana mousse, croquant |
4/12 ct./case | ||
| FP2010 |
Key Lime Calypso (2.5"):
lime mousse, van. genoise, white choc. chips |
4/12 ct./case | ||
| FP2115 |
Marquise Blanche (2.5"):
white choc. genoise and white choc. ganache |
4/12 ct./case | ||
| FP2135 |
Lemon Chantilly (2.5"):
vanilla genoise, lemon cream, coconut |
4/12 ct./case | ||
| FP2220 |
Marquise Au Chocolat:
choc. genoise, and choc. ganache |
4/12 ct./case | ||
| FP2935 |
Tiramisu (2.5"):
the classic, in an individual pastry form |
4/12 ct./case | ||
| FP3205 |
Warm Chocolate Cake (2.5"):
soon to be a classic, works everytime! |
4/18 count | ||
| FP3250 |
White Passion (2.5"):
white choc. & p.fruit mousse, pistachio genoise |
4/12 ct./case | ||
| FP2565 | Petit Fours - Assorted | 4 box/case | ||
| FP1280 | Créme Brulee 5" | 24 count | ||