A Warm Early Summer Weekend Calls for French Onion Croissants & Key Lime Tarts
There is a certain magic to the first truly warm weekend of early summer. The sun lingers a little longer, the air smells like cut grass and sunscreen, and suddenly all you want to do is sit on a patio with something delicious in hand.
Here at Tulla Patisserie & Cafe, we’ve taken that feeling—the lazy, golden ease of a summer Saturday—and baked it into three limited-edition pastries. Available this Friday through Sunday, these are for the long, slow hours when you want to treat yourself to something extraordinary.
1. The Showstopper: French Onion Soup Croissant
(Savory)
French onion soup is pure comfort. But on a warm weekend, who wants to slurp hot broth from a bowl? We deconstructed the classic and rebuilt it inside the flakiest vessel known to man: our 36-layer, all-butter croissant.
Here is the magic: We split our croissant and fill it with deeply caramelized onions (slow-cooked for three hours until they are jammy and sweet). Then we lavish it with a silky Mornay sauce—a béchamel packed with nutty Gruyère and sharp Parmesan.
We close it up, top it with more melted Gruyère and fresh thyme, then bake it until the cheese forms a crispy, golden lid over the buttery pastry.
Pairing Suggestion: This is a knife-and-fork croissant. Enjoy it with a chilled glass of rosé or an iced latte on our patio. It is savory, decadent, and exactly what a lazy summer afternoon demands.
2. The Summer Zinger: Key Lime Tart
(Tart & Tangy)
Nothing says early summer like citrus. We skip the ordinary pie for a refined Tarte au Citron Vert.
Our pâte sablée (a tender, sandy Breton-style crust) holds a silky Key lime curd made with fresh juice and a touch of zest—bright, punchy, and floral. To balance the tartness, we crown it with a quenelle of toasted meringue, lightly torched for a subtle smokiness.
One bite tastes like sunshine, a cool breeze, and the first day you leave your jacket at home.
3. The Indulgence: White Chocolate Mocha Cream Puff
(Sweet & Caffeinated)
For those who want the energy of their morning coffee in dessert form. This is not your average choux à la crème.
We pipe a cloud-like white chocolate pastry cream infused with rich mocha (espresso powder + dark cocoa) into a crispy, egg-washed cream puff. The top is dipped in a white chocolate glaze and dusted with a fine layer of espresso powder.
It is sweet, bitter, creamy, and crunchy. The perfect end to a warm evening.