Since 1990, we have been making uncompromising pastries in Warsaw. Now we make them for you - cafés that take coffee just as seriously as we take dessert.

This offer was not created at a desk. It was created at the bar - from the question of what specialty café counters are really missing. The answer was simple: desserts that do not overpower the coffee, but converse with it.

That is why our desserts are less sweet than the market standard. We treat sugar like salt - it should bring out the flavour, not be the flavour. Instead, we work with acidity (yuzu, sea buckthorn, raspberry), bitterness (matcha, dark chocolate, coffee) and umami (miso, tahini, browned butter) - precisely the registers in which good coffee moves.

No compromises in our ingredients: real pistachio paste, not flavouring. A real vanilla pod, not vanillin. Butter, 36% cream, couverture chocolate, seasonal fruit - and out of season, we honestly say that something is unavailable instead of pretending it is strawberry season in February.

Every product comes with a product card featuring a photo and a full ingredients list. We do not hide the ingredients - from you or from your café guests. You can place the card by the counter, file it in your allergen binder or show it to a guest who asks. Ingredient transparency is part of quality.

We produce in Warsaw and deliver throughout Warsaw. Short, fresh and local.

Flavour philosophy

Why these flavours and not others?

Every profile in this catalogue has passed the same test: does it hold its own next to an espresso made from lightly roasted beans? Specialty coffee has acidity, fruity sweetness and a long finish - a dessert that is only sweet flattens all of that to nothing. That is why:

• Acidity balances creaminess. Yuzu, passion fruit, sea buckthorn, rhubarb and raspberry cut through richness and cleanse the palate before the next sip.
• Umami adds depth. Miso in caramel, tahini in chocolate, browned butter in cake - savoury, salty notes that make dessert taste "grown-up" and keep it interesting beyond the third spoonful.
• Bitterness creates a link. Matcha, tonka, dark chocolate and coffee itself build a bridge between the plate and the cup.
• The season shapes the selection. Some items rotate with the seasons - exactly as the beans on your grinder do.

You will not find "candy bar-style" flavours here. Instead, you will find ingredients your guests have not seen anywhere else - and will ask about. And a guest who asks is a guest who comes back.

For every item, we suggest coffee pairings for your team to use when making recommendations.