sugarbuzz

The Sugar Buzz

"I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream.

Heywood Broun

I prefer to regard a dessert as I would imagine the

perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and,

of course, with a flavor that lasts.

Graham Kerr

There are two kinds of people in the world: those who

love chocolate, and communists.

Leslie Moak Murray

Seize the moment. Remember all those women on the Titanic

who waved off the dessert cart.

Erma Bombeck

Pablo’s and Auggie’s uses only the finest Chocolates from around the world… spot lighting from Italy… Venchi and L'Artigiano; from France… Bernard Castelain, Michel Cluizel, and Valrhona; Venezuela… El Rey; Ecuador… Pralus; Germany… Vivani Organic and Baur; and from the United States… Dagoba Organic and San Francisco Chocolate Factory.

Cheesecake… New York, White Chocolate,

Black Velvet, Chocolate Chip Mint, Cappuccino, Pumpkin, Reese’s Peanut Butter Cup, Chipotle Chocolate, Tropical Fruit, Green Tea, Turtle, Margarita, Lemon, Lime Curd, Chocolate Framboise with Fresh Raspberries, Italian Cream, or, let us

know your taste and we’ll create one specifically for you.

Layer Cake... Double Chocolate, German Chocolate,

Lemon Poppy Seed, Orange Blueberry Sunshine, Lemon Curd, Swedish Strawberry, Carrot, Chocolate Sin, Raspberry Seduction, White

Chocolate Curl or Apple Spice

Tart, Tartlet or Pie... Almond, Baklava, Linzertorte,

Caramelized Apple, Mexican Chocolate, Pear “Poire” William, Seasonal Fresh Fruit, Georgia Pecan, Pumpkin, Cherry, Strawberry, Lignonberry, Raspberry, Blueberry, Blackberry, Chocolate Mousse, Coconut Cream, Raspberry Heaven Mousse,

Peanut Butter Silk, Lemon Curd, Pear Blueberry Normandy,

or Paddy’s Key Lime

Truffles... Dark Chocolate, Milk Chocolate, White Chocolate, Cocoa, Grande Marnier, Cognac, Rum Raisin, Caramel, Caramel with Sea Salt, or Mocha

Caramelized Pear braised in Vermont cultured Butter, candied with Demerera Sugar snuggled in a nest of Puff Pastry with Tart Apple Sorbet

Cappuccino Brownie with Ganche

Zeppole with Zabaglione

Tiramisu

Truffled Poached Pear

Hand dipped, Chocolate covered “long-stew” Strawberries

Chocolate Pâté with Pistachio Liqueur

Vol-au-Vent with Lemon Pastry Cream and fresh Fruit garni

Chocolate Mousse with English Toffee, Caramel, and Ghiradelli Chocolate