The Weekend Edit: A Trio of Temptation (And a Savory Surprise)
There’s a certain magic that happens in our kitchen between Thursday night and Friday morning. The mixers slow down, the ovens get a final workout, and the air thickens with the scent of melted chocolate, buttery pastry, and—if you’re lucky—just a hint of bubbling fruit compote.
This weekend, we decided to let our hair down (metaphorically; hair nets stay firmly on). We are rolling out a lineup that leans into nostalgia, late-spring brightness, and just a touch of Southern comfort.
Here is what’s coming fresh out of the Tulla Patisserie & Cafe display case starting Friday morning.
1. The Triple Chocolate Cake (with French Buttercream)
Let’s start with the showstopper.
We don’t say this lightly, but this might be the most grown-up chocolate cake we’ve ever made. It is a love letter to the cocoa bean. You get three distinct hits of chocolate: a deep, dark fudge cake base, a silky chocolate ganache layer, and then—the pièce de résistance—a cloud of French buttercream.
Unlike your standard American buttercream, ours is egg-yolk based, whipped until it tastes less like sugar and more like melted vanilla ice cream. We’ve folded in a single-origin dark chocolate. The result? A slice that is impossibly moist, deeply complex, and light as air despite its decadence. Bring a fork. Or a friend. (Actually, bring both.)
2. Strawberry Rhubarb Galette
If the chocolate cake is the formal evening gown, the galette is the linen sundress. It is rustic, forgiving, and absolutely bursting with the best of the season.
We take our flaky, rough-puff pastry (rolled by hand, never rushed) and pile it high with local strawberries and rhubarb from the farmers’ market. We toss them with a whisper of vanilla bean and orange zest, then fold the edges over just enough to hold the juices in.
Why a galette instead of a pie? Because the exposed, jammy edges get caramelized and chewy. It’s the kind of dessert you eat standing up in the kitchen, and we encourage you to eat it that way with a dollop of whipped cream.
3. Key Lime Tart
For the citrus purists: a slice of sunshine.
Our Key Lime Tart is a study in texture. A crisp, sandy pâte sablée shell (think shortbread, but better). A filling that is sour, sweet, and creamy—never from a bottle, always fresh Key lime juice. And a dome of softly whipped mascarpone on top to cut through the acid.
It’s bright. It’s cold. It’s the perfect palate cleanser after the triple chocolate cake. (Who are we kidding? Get both.)
4. Bacon Cheddar Biscuits (The Wildcard)
Now, before you ask, “Tulla, you are a French patisserie. Where is the croissant?”
We love a croissant. But on a sleepy Saturday morning, nothing—and we mean nothing—beats a biscuit fresh from the pan. Our head baker grew up in the South, and this is her non-negotiable contribution.
These are not flaky, layered biscuits. They are tender. We laminate cold butter into high-protein flour, fold in thick-cut bacon lardons and sharp aged cheddar, then bake them until the cheese blisters on the edges. The inside is steamy, savory, and practically begs for a drizzle of local honey.
Verdict: The perfect savory anchor for your pastry flight.
The Weekend Plan
You know the drill. These specials run Friday, Saturday, and Sunday only. When the galette runs out, it runs out. When the last biscuit is sold, we switch to lunch mode.
Come early. Come hungry. Leave with a box.
Tulla Patisserie & Cafe – 123 Main Street.
Open 8 AM – 3 PM. Weekends are for butter and patience.
Which one are you grabbing first? The triple chocolate or the key lime? Tell us in the comments.