The Strawberry Rhubarb Gallets (Our Little Rustic Stars)

Yes, we know. You’re probably looking for the galette. But around here, we call these free-form wonders our “gullets” when we’re moving fast—because you swallow them whole before you even think to take a photo.

Imagine this: Sweet, jammy local strawberries meeting the sharp, grassy snap of rhubarb. No fussy pie tin. Just a rough, buttery circle of hand-laminated dough folded up around that ruby-red filling. The edges get all craggy and caramelized. The center stays juicy.

This is early summer on a plate. Don’t overthink it. Eat it warm with a drip of coffee.

The Wild Blueberry Pop Tart (Childhood, Upgraded)

Let’s be honest: The toaster version never had real butter in the crust, and it certainly never had wild blueberries.

Our version is a rectangle of absolute devotion. We use tiny, intense wild blueberries (the ones that burst like flavor grenades) cooked down with a whisper of lemon zest. That filling gets sealed between two layers of our signature pâte brisée, baked until golden, then finished with a brush of vanilla bean glaze that cracks when you bite into it.

It’s nostalgic. It’s sophisticated. And yes, it’s still acceptable to eat it for breakfast with your pinky up.

The Cheesecake Tart (No Cracks, Just Class)

We love a big, tall New York cheesecake. But for the weekend, we wanted something with a better crust-to-filling ratio. Enter the Cheesecake Tart.

A crisp, sand-dough shell (sablée, for the purists) filled with an impossibly silky, dense vanilla bean cheesecake. No watery texture. No gumminess. Just a cool, cloud-like center that gives way to that crumbly, buttery edge.

We kept the topping simple: a tiny spoonful of house-macerated berries. Because when the tart is this good, you don’t hide it.

The Pigs in a Blanket (A Bite of Pure Nostalgia)

Sometimes, you just want the classic. And we do it right.

Two snappy, high-quality pork sausages wrapped in our flakiest, egg-washed puff pastry and baked until golden brown. That’s it. No gimmicks. Just buttery, salty, crispy-on-the-outside, juicy-on-the-inside perfection. Served with a side of whole grain mustard for dipping.

This is the pastry you eat with your hands while standing at the counter. Don’t pretend otherwise.

The Tomato Basil Danish (Summer in a Pastry)

And for those who want something savory but decidedly French? Meet our Tomato Basil Danish.

We start with our signature laminated Danish dough—airy, shattering, and deeply buttery. Then we layer on a slow-roasted tomato and fresh basil jam, followed by a generous blanket of melted fontina cheese. No meat. Just pure, garden-inspired brightness.

It’s like a caprese salad fell in love with a croissant. Eat it warm, and let the tomatoes get a little messy.

The Bottom Line (Or, The Bakery Line)

The weather is begging for a long cafe morning. Grab a seat by the window. Order a flat white. And do yourself a favor: mix and match.

The Strawberry Rhubarb Galette for tradition.
The Wild Blueberry Pop Tart for the memory.
The Cheesecake Tart for the texture lovers.
The Pigs in a Blanket for pure, unapologetic comfort.
And the Tomato Basil Danish for a taste of summer, no meat required.

See you at the pastry case,
Tulla Patisserie & Cafe