Southern France Patisserie

Cappuccino

Freshly brewed coffee

A glass of dessert wine

Classic French-inspired cocktails

Refreshing fruit-infused waters

A variety of teas

Dark chocolate ganache, flavored with cherries and Chinese 5 spice, for a special wintertime treat!

9 pieces. An intense, creamy dark chocolate ganache, made with real champagne. A decadent treat!

12 Pieces

The dining experience at Southern France Patisserie is designed to be both enjoyable and memorable. Guests can savor their pastries on-site or take them to go, allowing for a delightful treat at any t

Specialties: French-style pastries served with Southern hospitality Established in 2014. Southern France Patisserie was founded by Chef Amanda Tommey Terbush to combine her love of traditional French

The entremet size of the Passion Fruit and Hazelnut Gateau. The perfect portion for one... or two, if you feel like sharing!

Milk chocolate and Passion Fruit mousse, Passion Fruit creme, Hazelnut Crunch and flourless chocolate cake, draped in a Dark Chocolate glaze. A delicate balance of decadence. This item can be made in an entremet size (individuall) or an 8-inch cake.

Our delicious croissant, made with a European-style butter and lots of love!

Limited-time offerings that showcase fresh, local ingredients and change with the harvest

An upside-down caramelized apple tart that is a classic French dessert.

A choux pastry filled with cream and topped with chocolate glaze.

Cannele are a specialty from the Bordeaux region of France. Originally, the copper moulds were coated with beeswax, filled with the batter and cooked. Chef Terbush does it in a modern way, using butter instead of beeswax. The outside is caramelized and the inside is soft and gooey, with notes of Vanilla and Spiced Rum.

Eclairs are made with a pate a choux base, filled with Vanilla pastry creme and topped with rich, chocolate fondant. Additional filling flavors: chocolate, hazelnut, and coffee.

This decadent pastry is named after the bicycle race from Paris to Brest and back, also in the shape of a wheel! Pate a choux cut in half and filled with rich, hazelnut creme. The Paris Brest can be made in individual portions or a large, 8-inch cake.

Fresh berry fruits of Strawberries, Raspberries and Blueberries adorn decadent Vanilla pastry creme with a Almond Sable crust.

Tart Lemon curd hides underneath a pillow of Lavender-infused crème, in an Almond Sablé shell.

Pecans coated in turbinado sugar sit delicately on a bed of Pecan creme, made with Kentucky Bourbon, with an Almond Sable crust