Owner of Bittersweet Bakery, Leanna Russo with her three-month-old daughter, Valentine.
Vanilla Bean Buttermilk mini-cake.
Quiche! Asparagus, white cheddar and pancetta quiche, sautéed wild mushroom and gruyere quiche and an oven roasted tomato, basil and cherve quiche. Delightful!
The Bittersweet chocolate cake is steamed chocolate moussee with dark chocolate ganache and chocolate truffles (center). From there, going clockwise, is the Banana Butter Rum Cream Pie which is made with banana cream with butter rum and caramelized banana in a salty graham cracker crust. Then, the Vanilla Bean Buttermilk mini cake and hazelnut truffles.
Leanna Russo, in the kitchen, applies the finishing touches to the Vanilla Bean Buttermilk Cake, which is moist vanilla bean cake with layers of vanilla pastry cream and is finished with a vanilla Italian buttercream.
Mini key lime cheesecakes with key lime curd.
Bittersweet owner Leanna Russo applies icing to a Vanilla Bean Buttermilk cake in the kitchen at Bittersweet.
Quiche crusts straight from the oven.
The daily lunch special on Friday (May 7, 2010) was a pasta Florentine with chicken sausage. It was served with a side salad and house-made bread.
Sweet chandeliers line the bar-height seating along the wall of windows at the front of the bakery.
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