Counters
Boxed chocolates
We temper dark, milk, and white chocolate in the back room, then fill shells with ganache, caramel, coffee cream, and citrus. Boxes come in 9, 16, and 25 pieces. Labels list cocoa percentage and common allergens. Gift wrap is available at the till. We can hold a named box for same-week collection if you write before Thursday. Summer orders travel with a cooler pack. This is a shop counter, not a mail-order warehouse, and we do not substitute a filling without asking first.
Morning pastries
Croissants, pain au chocolat, cinnamon knots, and fruit danishes leave the ovens before the door opens at eight. We bake a second small tray at eleven on weekdays so the case is not empty by lunch. Almond and pistachio pastries are marked for nuts on the card. If you need a dozen of one kind for an office table, write the day before so the bench can scale the dough. Saturday trays sell faster; we hold a small extra run of plain croissants and nothing else.
Celebration cakes
Two-layer sponges, chocolate ganache cakes, lemon drizzle, and carrot walnut sit on the order sheet. We write names in chocolate or buttercream. Three working days is the usual window; five days for stacked cakes. We do not bake with alcohol in children’s cakes and we do not offer sculpted sugar figures. Flavour cards and portion guides are on the fridge door. Write with the date, guest count, and nut or dairy notes so the kitchen can confirm what we can actually finish.
Candies and nougat
Hard candies, fruit jellies, toasted nougat, and honey caramels are packed in paper bags or small tins. Colour comes from fruit and cocoa. We keep a nut-free jar of plain fruit jellies on a separate shelf. Ask at the till if you need a mixed bag for a party table rather than a single flavour. Nougat is cut to weight. We do not claim a candy is medicine, and we label sugar clearly for guests who need that information before they buy.
Bread and loaves
Sourdough, seed loaves, milk bread, and baguettes come out in two oven runs. We slice on request. Day-old loaves go to the half-price basket after three. Rye and seeded loaves stay on a labelled shelf so guests with wheat questions can read the card. Wholesale trays for nearby cafes are arranged by email, not at the till during the morning rush. We bake Tuesday through Sunday and rest the starter on Monday with the rest of the kitchen.
Seasonal tins
Holiday tins, winter spice biscuits, and summer fruit tarts rotate through the year. We publish the next tin on the notes page about two weeks before it lands. Quantities are limited to what the kitchen can finish without overnight shifts. Pre-orders close when the cocoa or butter allocation for that run is used. A tin is a packed gift, not a subscription, and we will say when a flavour will not return the following month.
Smaller trays on the same counter
Biscuits, tarts, cooler packs, and weekday delivery windows that sit beside chocolates, cakes, and bread at Amberwhisk. Shop notes from Observatory, written in plain language.