David Glass went to Paris to further his studies in art history but took a slight detour after a mind-blowing meal at Archestrate. Never had he tasted, or even heard of, mussel souffle, sea bass with beurre rouge (red butter sauce), filet of beef with a foie gras sauce, frise salad with truffle oil and aged sherry vinegar, and chocolate chestnut torte. Quickly changing professions, David worked at Archestrate (now called Lucas Carton) in Paris, Troisgros in Roanne, and Girardet in Crissier, Switzerland, all Michelin 3-star restaurants, the finest restaurants in the world.

To round out his training, he then proceeded to work at restaurants in Istanbul, Teheran, Delhi, Bangkok, Hong Kong, Taipei, and Tokyo. He also hiked in the Himalayas where he learned to cook rice and potatoes and yak.

We are committed to making the most delicious desserts in the world. Drawing upon ideas and ingredients from all over the world, we create stunning, unique flavors for your ultimate dining pleasure.

Our ingredients are all-natural, and we use the best ingredients that we can find. Our desserts are "European style", meaning that we use just enough sugar to bring out the taste of each ingredient.

Since we use a minimal amount of machinery, our desserts are very close to handmade. In fact, every machine that we have purchased over the years has resulted in an improvement in the quality of our cakes.

We donate a portion of our profits to local, national, and international charities as well as to our employees and their families for educational advancement.