Introduce a platter of petit fours at any manner of party, and instantly an element of elegance is added. People simply melt for the bite sized cakes dressed up in all manner of colors and designs. Because pastel colors are popular for springtime, petit fours are the dessert of choice.

Each petit four is a miniature multi-layered almond butter cake filled with velvety smooth truffle creams, intriguing fruit fillings, and exotic butter creams, enrobed in a rainbow of specialty chocolates for a perfect finish and to seal in the freshness.
The cake is made with milled almond paste and pure sweet butter, while the fillings are made from scratch with real lemons, pure vanilla, old-fashioned heavy cream, fine chocolate and real fruit.

Where do petit fours come from?
The term "petit four" is French for "small oven" and dates back to the 18th century, when small cakes would be baked in brick ovens after they had begun to cool down from the preparation of dinner. The cake came to be a favorite of Marie Antoinette's lavish court.