1 La Tulipe Desserts is located at 455 Lexington Avenue in Mount Kisco, New York. The La Tulipe Desserts logo as seen on their delivery van
2 The warm and friendly owners - Maarten and Frances Steenman
3 The storefront is very cozy and a real feast for the eyes.
4 The cases are filled with the most perfect creations.
5 Their award-winning macaroons are gluten-free, handmade and filled with delicious creams, such as citron, raspberry, café, chocolate, hazelnut, blood orange, pistachio, coconut, and caramel.
6 Some of their breakfast items include our seasonal muffins and a variety of brioches, canellés, and beignets.
7 Baguettes are baked every morning and sell out quickly.
8 Pastry Chef, Stacey Cohen, helping a customer place an order for a special cake
9 Their entire cake catalog is now on an iPad, replacing heavy and worn out binders.
10 Fine French chocolate is used to create an amazing assortment of truffles and chocolate disks. All are hand crafted and are popular as party favors.
11 Truffle flavors include praline, cinnamon, caramel, coconut, Grand Marnier, and rum raisin.
12 These chocolate disks are extraordinary!
13 There are sixteen different varieties of delectable butter cookies.
14 The gelato and sorbet are wonderful, with deep and intense flavors that come from the freshest ingredients!
15 La Tulipe Desserts was chosen to create Chelsea Clinton's gluten-free wedding cake, which was a towering nine tiers, 500 pounds, 4-feet tall, and made by a 9-person team.
16 In the kitchen Maarten proudly displays his incredible copper work bowls.
17 And in this basin are orange rinds in the process of being candied. What an aroma!
18 They are immersed in simple syrup and are brought to a boil every day. The candying process takes three weeks.
19 Vanilla beans from Haiti release so much flavor and aroma.
20 These butter cookies are formed with a pastry bag.
21 After baking, they go into the case as yummy Cinnamon Pretzels.
22 Baking requires precise measuring and this looks like an accurate digital scale.
23 Another serious looking scale
24 Ladles and skimmers at the ready
25 This is a sheet roller, a very handy machine for rolling out pastry dough. Maarten uses it when making his tender and flaky croissants.
26 And those croissants are so excellent!
27 Making caramel truffles - A slab of truffle base is cut into cubes and then rolled into balls and coated with confectioners sugar.
28 Maarten is testing a batch of macaroons.
29 This lovely creation is called Sanguigna, with layers of blood orange mousse, chocolate cream and chocolate genoise.
30 The President has a traditional chocolate Gianduia truffle filling with Italian Amarena cherries between layers of chocolate cake.
31 The Bananier - A banana flambé with rum, in an almond cream surrounded by dark chocolate.
32 The Caramel consists of caramel mousse and fresh poached pears between thin layers of yellow sponge cake.
33 The Symphony is chocolate cake, chocolate mousse and praline mousse, and chocolate ganache topped with a cluster of candied nuts and gold leaf.
34 If you don't want an entire cake, you can get individual ones. This is Paradise with raspberry mousse and thin layers of sponge cake.
35 A chocolate Pyramid
36 The tiramisu is made in bio-degradable cups, made from corn.
37 An individual Cassis
38 The Opera is made of coffee butter cream and coffee-soaked almond cake topped with chocolate ganache — a classic French dessert.
39 An individual Pecan Tart with organic pecans from Texas and made with African mascovado sugar.
40 Macaroons are also sold in these attractive gift boxes.
41 At La Tulipe Desserts, they also make and sell a lot of nougat.