LFLa Farine
510-654-0338
The cake menu

Thirteen cakes, round, and decorated by hand

Our cakes pair classic technique with good ingredients. Genoise soaked and layered, mousse folded the same day, buttercream made in the kitchen, and a finish that is done by hand rather than stamped.

Order a cakeCall 510-654-0338
A Moka layer cake finished with mocha buttercream

In keeping with tradition our cakes are round, from 6 inches up to 18, feeding 6 to 60. Each one is decorated, and most can be adapted for the occasion if you tell us what it is for.

For holidays we bake cakes for the day: Gateau du Printemps, a coconut and lime mousse cake, at Easter, and a classic Bûche de Noël at Christmas.

The cake menu

Cakes marked “no alcohol” are made without any liqueur soak.

Moka
Chocolate genoise soaked with Kahlua, filled with a creamy coffee mousse, finished with mocha buttercream.ChocolateCoffee
Gateau du Printemps
Rich coconut cake layered with tangy lime mousse, finished with white chocolate buttercream.No alcoholEaster
Gateau au Citron
Three layers of genoise soaked with Napoléon liqueur, filled with a tangy lemon mousse, finished with lemon buttercream and sliced almonds.Citrus
Reine de Saba
Dense chocolate almond torte soaked with Meyer’s Dark Rum, covered with a bittersweet chocolate glaze.ChocolateNuts
Hazelnut Chocolate Torte
Hazelnut sponge filled with gianduja buttercream and rich chocolate mousse, finished with gianduja buttercream.No alcoholNuts
Raspberry Royale
Almond paste genoise soaked with Amaretto, layered with creamy raspberry white chocolate mousse, finished with vanilla buttercream and sliced almonds.Fruit
Brandied Cherry Truffle Torte
A rich flourless chocolate torte studded with brandied cherries and finished with a bittersweet chocolate glaze.ChocolateFlourless
Le Sicilien
Light chocolate genoise soaked with Frangelico, filled with creamy pistachio mousse and chocolate ganache, finished with white chocolate buttercream.ChocolateNuts
Fresh Berries and Cream
Your choice of white sponge or chocolate devil’s food cake, soaked with a touch of Kirsch if you want it, filled with fresh seasonal berries and freshly whipped cream, frosted with whipped cream.FruitKirsch optional
Genève
Moist chocolate genoise layered with rich milk chocolate mousse, finished with a bittersweet chocolate ganache. For the chocolate end of the table.No alcoholChocolate
Jezebel
Almond paste genoise soaked with Amaretto, filled with rich chocolate mousse and apricot jam, finished with vanilla buttercream.ChocolateFruit
Princess Torte
Genoise soaked with Kirsch, layered with strawberry jam, pastry cream, and fresh whipped cream, covered in marzipan. Tell us whether you want pink, green, or natural.Marzipan
Chamonix
Moist devil’s food cake layered with creamy white chocolate raspberry mousse and fresh raspberries, finished with white chocolate buttercream.No alcoholFruit

Sizes

6 to 18 inches, round
A 6-inch cake feeds about 6, an 18-inch feeds about 60. Tell us the head count and we will point you to the size.
Custom decoration
Writing, color, and decoration can be designed for the occasion. Say what the party is and we will work it out on the phone.

Good to know

  • Cakes larger than our regular 8-inch size need at least 72 hours notice.
  • Holiday cakes are seasonal: Gateau du Printemps at Easter, Bûche de Noël at Christmas.
  • If alcohol is a concern, ask for one of the cakes marked no alcohol.
Ordering

Order it for the day you need it

Most orders take 48 hours, and cakes larger than 8 inches take 72. Call the Rockridge counter, or send the form and we will call you back.

Order a cake Call 510-654-0338