FAQ

Questions, answered.

Are these really cakes? They look like real fruit.

Yes — every piece is cake. We mold mousse, layer it with hand-candied fruit and a sablé base, then finish with a colored glaze or sprayed cocoa-butter velvet to mimic the skin. Cut into one and you'll see.

How far ahead should I order?

Three days for the standing collection. Two weeks for custom commissions. Wedding-scale work needs four to six weeks.

Do you ship?

Trompe-l'œil entremets are pickup-only — they're too delicate to travel safely. We're working on a shippable line of preserves and sablés.

Can you do vegan or gluten-free?

We can adapt some pieces for dietary restrictions on custom orders, but most standing-collection items contain dairy, egg, and wheat. Mention what to avoid in the order form and we'll tell you what's possible.

How do I keep one fresh until I serve it?

Refrigerate, ideally on the bottom shelf, in the box we send it home in. Pull it out 20 minutes before serving — the mousse needs to come up just past fridge-cold but the glaze must stay set. Best within 36 hours of pickup.

Can I order just one, or is there a minimum?

No minimum. A single fruit is a perfectly normal order. Smallest commission is a single piece; largest we've made is a 30-piece centerpiece for a wedding.

Do you take walk-ins?

Yes — what's in the case that day is yours to take home. Saturdays are busiest, so come early. For a specific fruit, reserve.

What does it cost?

Standing collection: $12–$24 per piece. Custom commissions start around $80 for an 8-piece arrangement; wedding centerpieces price by complexity, typically $300–$900. We quote inside one business day after you send the form.

Are pieces nut-free?

Most are. Sablés contain almond flour by default unless we substitute. We work in a kitchen that handles nuts, so cross-contact is possible — flag a serious allergy in the order form and we'll tell you what's safe that week.

Where do the techniques come from?

Trompe-l'œil entremets traces to 17th-century European pâtisserie and was rediscovered in modern form by Cédric Grolet in Paris. We learned in restaurant kitchens, not in a copy of a YouTube video — the difference is in the glaze.