La Rondine: Cake Shop Takeaway Menu

An assortment of 10 of our most popular pastries; Eclairs, Italian cream cannoli, Sfogliatelle, Baba, Choux Buns, Croissants, Zuppette, Horns, Puff Pastry Cannoli and Chocolate sports. You will receive each of these 10 types of pastries in your box.

Classic, tube-shaped Sicilian pastry filled with ricotta cream, topped with a red cherry on one side and dusted with icing sugar.

Tube-shaped Sicilian pastry coated with chocolate inside and filled with ricotta pistachio cream. We coat each end with crushed unshelled pistachio nuts before dusting the Cannoli with icing sugar.

Chocolate sponge, buttercream and nutella cream mixed together and rolled into fun-shaped pops, which are dipped in chocolate and dusted with icing sugar.

Classic, Neapolitan, shell-shaped Italian filo pastry filled with semolina, ricotta cheese and mixed peel, with a multitude of flavours added. Baked and then dusted with icing sugar.

Classic, dough-like cake soaked in a non-alcoholic rum-flavoured syrup, with rum alcohol added afterwards.

Dough-like cake soaked in syrup and drizzled with rum alcohol, filled with Italian patisserie cream and topped with a red cherry.

Slice. Two layers of rich, chocolate sponge filled and topped with a chocolate fudge cream.

Slice. Two layers of rich, carrot cake sponge filled with grated carrots and mixed nuts, and a cream-cheese flavoured topping.

Puff pastry folded over and baked with an apple and sultana filling, together with additional flavours.

Tube-shaped Sicilian pastry filled with patisserie cream, sprinkled with flaked nuts on either end and dusted with icing sugar.

Tube-shaped Sicilian pastry filled with almond flavoured cream.

Tube-shaped Sicilian pastry filled with dark chocolate cream.

Tube-shaped Sicilian pastry filled with white chocolate cream.

Puff pastry Cannoli with fresh cream and sprinkled with vermicelli on either end and dusted with icing sugar.

Puff pastry filled with chocolate patisserie cream, sprinkled with chocolate-coated hundreds and thousands on either end and dusted with icing sugar and cocoa powder.

Two circular puff pastry biscuits – with a sponge soaked in rum alcohol added inside – filled with chocolate patisserie cream. Mixed cake crumbs are coated on the outside and dusted with icing sugar and cocoa powder.

Light balls of choux pastry with a fresh cream filling, drizzled with dark chocolate and dusted with icing sugar.

Light balls of choux pastry with an Italian patisserie cream filling, drizzled with dark chocolate and dusted with icing sugar.

Viennoiserie pastry filled with patisserie cream, drizzled with dark chocolate, sprinkled with flaked nuts and dusted with icing sugar.

Viennoiserie pastry filled with fresh cream, drizzled with dark chocolate, sprinkled with flaked nuts and dusted with icing sugar.

Viennoiserie pastry filled with fresh cream and lemon spread, sprinkled with flaked nuts and dusted with icing sugar.

French oblong-shaped choux pastry filled with fresh cream, topped with dark chocolate.

French oblong-shaped choux pastry filled with Italian patisserie cream, topped with dark chocolate.

A sweet pastry tart filled with patisserie cream and mixed fresh fruits such as strawberries, raspberries, kiwi and grapes. Finished off with a glazed gel.

Horn-shaped puff pastry filled with fresh cream and mixed jam, topped with a red cherry and dusted with icing sugar.

Horn-shaped puff pastry filled with Italian patisserie cream, topped with a red cherry and dusted with icing sugar.

Italian sponge soaked in a strega liqueur syrup sandwiched by puff pastry and patisserie cream, dusted with icing sugar.