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Athan's European Bakery
Athan's European Bakery
1621 Beacon StBoston, 02446
617 734-7028
| Pastries | |
| Jamaica A dark chocolate lover's choice. Dark chocolate truffle studded with sweet dark cherries layered between chocolate genoise sponge, enrobed in dark chocolate ganache and garnished with perfect Italian Amarena cherries. As with all our chocolate desserts, we use only high quality European chocolate: taste and believe! | |
| Bolero For the milk chocolate aficionado. Milk chocolate mousse sandwiched between chocolate genoise sponge, covered in a shell of sliced almonds and milk chocolate. Our signature pastry. | |
| Panna Cotta Literally meaning "cooked cream", this homey Italian custard, silky and white, garnished with ribbons of our homemade caramel sauce has become so popular it is now on our permanent menu. | |
| Amendoa Smooth vanilla mousse layered between vanilla sponge covered in chantilly cream and finished with toasted blanched almonds. | |
| Eclair Delicate and tender choux pastry with light mousseline cream, glazed with chocolate | |
| Pastry Horn A puff pastry horn rolled in coarse sugar and filled with light chantilly cream. | |
| Napoleon Squares of lightly caramelized puff pastry sandwich airy mousseline cream (custardy creme patissiere blended with fresh cream). | |
| Citron Yellow genoise sponge amid alernating layers of tart lemon curd and light lemon mousse. (Freshly squeezed lemons are our secret.) | |
| Sara Bernhardt The romance of the turn-of-the-century actress inspired our heart shaped torte. Chocolate genoise with dark chocolate mousse, topped with strawberry mousse and finished in chocolate shavings. | |
| Tiramisu The Italian "pick-me-up", light tiramisu mousse with chocolate genoise, dusted with Belgian cocoa and wrapped in a wide chocolate ribbon. | |
| Black Forest The timeless Bavarian classic, chocolate genoise sponge layered between a light chantilly cream, black cherries, topped with mounds of flaked dark chocolate touched with icing sugar. | |
| Figo One of our personal favorites. Fig mousse with chocolate genoise sponge. Reminds us of sunny days in Greece when figs are bountiful and their sweet nectar bursts in your mouth. | |
| Fresh Fruit Cheesecake Our cheesecake recipe is an ethereally light blend of sweet cream cheese and billowy whipped Italian meringue, on a buttery cookie crust, topped with a homemade strawberry preserve. This delicate creation is wrapped in a clear pastry ribbon which should be removed before serving. | |
| Caramel Pear Caramel mousse dotted with poached pear, layered in chocolate genoise and garnished with sliced candied pear glace. | |
| Cakes and Tarts | |
| Lemon or Orange Loaf An all butter pound cake made with real lemons and oranges, perfumed with lemon or orange-infused syrup, garnished with a slice of lemon or orange. | |
| Carrot Loaf A buttery loaf made with real shredded carrots and walnuts. | |
| Chocolate Loaf Chocolate cake with walnuts. | |
| Apple, Pear, Black Cherry or Fig Cake Round cakes baked in pate sucree pastry crusts and filled with butter pound cake and fruit. | |
| Chocolate Cake Round cake baked in pate sucree pastry crust and filled with chocolate cake and walnuts, garnished with chocolate chips. | |
| Yogurt Cake A light yello cake made with homemade yogurt in the batter and garnished with almond flakes. The perfect tea cake. | |
| Chocolate Cherry Bundt | |
| Baked Fruit Tart Patisserie cream and fruit baked in a pate sucree pastry crust. | |
| Fresh Fruit Tart A selection of glistening, seasonal fruits over a light mousseline cream (patisserie custard cream lightened with fresh cream) in a pate sucree crust. | |
| Almond Frangipane Tart Almond cream and pears, apricots, or plums baked in pastry crust. | |
| French Lemon Tart Classic tart lemon curd in a buttery pate sucree crust | |
| Chocolate Truffle Tart A pate sucre pastry crust filled with whipped ganache filling over raspberry preserves, glazed with chocolate, and hand-rolled truffles. | |
| Tsoureki Our aromatic version of sweet, yeasty brioche, perfumed with exotic spices of mahlep (from the berries of a wild Persian cherry bush) and mastixa (an ancient resin from the Aegean isle of Chios). Also available filled with a medley of chocolate, raisins and walnuts. Wonderful accompanied by a good cup of coffee. | |
| Holiday Fruit Pies Come to Athan's for homemade Thanksgiving pumpkin-sweet potato, traditional apple, apple rhubarb, and pecan pies. | |
| Mousse Tortes | |
| Jamaica Dark chocolate truffle mousse studded with sweet cherries layered between chocolate genoise sponge and enrobed in dark chocolate ganache. | |
| Fresh Fruit Cheesecake Our cheesecake recipe is an ethereally light blend of sweet cream cheese and billowy whipped Italian meringue, on a buttery cookie crust, topped by a colorful and glistening selection of fresh fruits. This delicate creation is wrapped in a clear pastry ribbon which should be removed before serving. | |
| Amendoa Smooth vanilla mousse layered between vanilla sponge covered in chantilly cream and finished with toasted blanched almonds. | |
| Apricot We poach sweet Turkish apricots to make the mousse for this torte and pair it with chocolate genoise sponge. | |
| Tiramisu The Italian "pick-me-up", light tiramisu mousse with chocolate genoise, dusted with Belgian cocoa and wrapped in a wide chocolate ribbon. | |
| Deux Couleur The yin and the yang. Dark chocolate and vanilla. Comforting and delicious. If you are having trouble making a decision, you cannot go astray with this torte. By the way, this was our wedding cake flavor. | |
| Grand Orange The classic pairing of dark chocolate and orange in gateau form. Dark chocolate mousse and orange mousse are sandwiched between layers of chocolate genoise and enrobed in velvety dark chocolate ganache streaked with white chocolate. | |
| Citron Yellow genoise sponge amid alernating layers of tart lemon curd and light lemon mousse. (Freshly squeezed lemons are our secret.) | |
| Framboise Alternating layers of raspberry and dark chocolate mousses between chocolate genoise sponge. | |
| Black Forest The timeless Bavarian classic, chocolate genoise sponge layered between a light chantilly cream, black cherries, topped with mounds of flaked dark chocolate touched with icing sugar, and surrounded by an elegant band of chocolate. | |
| Bolero For the milk chocolate aficionado. Milk chocolate mousse sandwiched between chocolate genoise sponge, covered in a shell of sliced almonds and milk chocolate. Our signature pastry. | |
| Caramel Pear Caramel mousse dotted with poached pear, layered in chocolate genoise and garnished with sliced candied pear glace. | |
| Sara Bernhardt The romance of the turn-of-the-century actress inspired our heart shaped torte. Chocolate genoise with dark chocolate mousse, topped with strawberry mousse and finished in chocolate shavings. | |
| Figo One of our personal favorites. Fig mousse with chocolate genoise sponge. Reminds us of sunny days in Greece when figs are bountiful and their sweet nectar bursts in your mouth. | |
| Double Chocolate Dome One of our personal favorites. Fig mousse with chocolate genoise sponge. Reminds us of sunny days in Greece when figs are bountiful and their sweet nectar bursts in your mouth. | |
| Gelato A selection of our gelato flavors (milk based): Vanilla, Belgian Chocolate, Fig, Hazelnut, Mango, Nougat, Praline, Pistachio, Baklava, Cheesecake, Green Tea; and Sorbets (water based): Lemon, Orange, Passion Fruit, Strawberry, Black Currant, Kiwi | |
| Chocolates We Pursue The Confectioner's Art by Hand-crafting Our Own Chocolates In Small Batches According to Traditional European Recipes. | |
| Baklava A Favorite Mediterranean Pastry for Centuries. | |
| Cookies Some Are Hand Cut, Some made In Molds, all From Scratch In Our Kitchen | |
Fax:
617-730-8405Hours:
Sun-Thursday: 8am-10pm Fri-Sat: 8am-11pmNeighborhood:
Brookline, Brighton, AllstonPhone:
617-734-7028Location(s)
- Athan's European Bakery
- 1621 Beacon Street
- Boston, MA, 02446
- United States
