Chef Tara M. Jones · Pittsburgh, Pennsylvania

Breakfast
& Brunch.
By TARA-PERI.

Southern foundations.
A world of influences.
A family’s unmistakable table.

2024 & 2025

Nextdoor Neighborhood Fave
Breakfast & Brunch Spot · Pittsburgh

Explore the repertoire ↗See the Nextdoor recognition ↓

Two Years. One Consistent Taste. · 2024 and 2025 Nextdoor breakfast and brunch recognition

The family behind the table

Three makers.
A shared
culinary language.

Breakfast is a family language here. John’s French toast, Mom’s pancakes and pastry craft, and my Southern and intercontinental compositions belong to the same table.

My approach begins with respect for the particular: the corn and rice of Southern foodways, the shaping of Scandinavian pastry, the ingenuity of East African breakfasts. I bring these influences into conversation through flavor, texture and composition, while keeping the dishes and their traditions recognizable.

My mother, Stacey Harris, The Diabetic Pastry Chef™, brings her own experience and imagination to the pastry table.

Chef Tara M. Jones
A Taste of Ancestral Luxury™

Chosen by Pittsburgh neighbors

Recognition,
year after year.

In 2024 and 2025, Pittsburgh neighbors recognized TARA-PERI as a Nextdoor Neighborhood Fave and a favorite Breakfast & Brunch Spot.

The 2025 Breakfast & Brunch Spot category recognizes Grand Concourse and Tara-Peri Chicken. Across hundreds of Pittsburgh-area neighborhoods, these honors reflect the neighbors who have welcomed our family’s cooking.

Explore Tara’s awards & recognition ↗Read more guest acclaim ↗

Nextdoor Neighborhood Faves winner badge

2025 Nextdoor Breakfast and Brunch Spot category screenshot listing Grand Concourse and Tara-Peri Chicken — The original 2025 category record.

Nextdoor neighborhood recognition and confirmation of the 2024 award — Neighborhood recognition, with the previous year’s award noted.

Explore the neighborhood recognition record

Additional original screenshots preserve the communities that recognized our family’s work.

Nextdoor neighborhood recognition · supporting screenshot 1

Nextdoor neighborhood recognition · supporting screenshot 2

Nextdoor neighborhood recognition · supporting screenshot 3

Nextdoor neighborhood recognition · supporting screenshot 4

Nextdoor neighborhood recognition · supporting screenshot 5

The original guest feature

The food.
The first impression.

A guest’s visit moves from savory plates to Stacey’s fruit tart and Tara’s pastéis de nata: two pastry signatures shaped by distinct traditions and a shared attention to craft.

Stacey’s fruit tarts are also offered in sugar-free preparations.

Film by @FoodIsMySavior_Pgh · From the original TARA-PERI portfolio.

The breakfast & brunch repertoire

The Griddle & the Morning Batter

The griddle is where our family’s breakfast signatures begin. John’s French toast and Stacey’s pancakes lead a selection shaped by the acidity of fruit, the richness of batter and the aromatic possibilities of vanilla and spice.

Index ↑

Vanilla Bean Lemon–Sour Cream Pancakes
Sour cream brings a welcome tang to the batter, lemon supplies aromatic lift, and vanilla bean rounds the finish. Richness and freshness remain in balance.

Stacey’s Blueberry Pancakes
Blueberries bring little bursts of acidity to Mom’s pancakes, keeping their sweetness lively. A breakfast signature rooted in Stacey’s instinct for a comforting, well-balanced bake.

Stacey’s Blueberry Pancakes · companion photograph — Stacey’s Blueberry Pancakes
Blueberries bring little bursts of acidity to Mom’s pancakes, keeping their sweetness lively. A breakfast signature rooted in Stacey’s instinct for a comforting, well-balanced bake.

Baked Pancake
Oven baking gives pancake batter a character of its own. Strawberries and blueberries bring acidity to the warm crumb, making syrup an accompaniment rather than the whole story.

Baked Pancake · companion photograph — Baked Pancake
Oven baking gives pancake batter a character of its own. Strawberries and blueberries bring acidity to the warm crumb, making syrup an accompaniment rather than the whole story.

Tropical Pancakes
Mango’s rounded sweetness meets kiwi’s sharper note, with coconut adding a mellow, nutty finish. A fruit-forward variation that brings another dimension to the morning batter.

Tropical Pancakes · companion photograph — Tropical Pancakes
Mango’s rounded sweetness meets kiwi’s sharper note, with coconut adding a mellow, nutty finish. A fruit-forward variation that brings another dimension to the morning batter.

Eggnog Waffles
Eggnog enriches the batter with its distinctive festive character. Berries temper that richness, giving the waffle a fresher finish than its holiday inspiration might suggest.

The Diabetic Pastry Chef™ Multigrain Pancake Mix & Cookbook
Stacey Harris brings her pastry expertise to multigrain breakfast baking through her pancake mix and published cookbook. Explore the work of The Diabetic Pastry Chef™ beyond our menu.

Chicken Sausage & Multigrain Waffles
Multigrain waffles bring a fuller grain flavor to the familiar sweet-and-savory pairing. Chicken sausage supplies the savory accent in Mom’s substantial breakfast combination.

The breakfast & brunch repertoire

Eggs, Across the Table

A single ingredient speaks in several culinary languages: Provençal herbs, Virginia cured meats, Creole salsa, Tanzania’s chipsy mayai and Uganda’s Rolex. Each preparation asks something different of the egg.

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VEGver Omelette
Vegetables give this omelette its savory complexity, with tomato acidity balancing the richness of the eggs. A vegetable-centered breakfast with enough substance to stand on its own.

Leek, Fennel & Farmer’s Cheese Omelette
Leek’s gentle sweetness and fennel’s anise-like fragrance find a quiet counterpoint in fresh farmer’s cheese. An aromatic omelette built around the compatibility of three distinct ingredients.

Sweet Pepper, Red Onion & Bella Mushroom Omelette
Sweet pepper, red onion and bella mushroom bring sweetness, allium depth and earthiness to the eggs. Cheese is optional; the vegetables supply the preparation’s essential character.

Sweet Pepper, Red Onion & Bella Mushroom Omelette · companion photograph — Sweet Pepper, Red Onion & Bella Mushroom Omelette
Sweet pepper, red onion and bella mushroom bring sweetness, allium depth and earthiness to the eggs. Cheese is optional; the vegetables supply the preparation’s essential character.

Surf & Surryano
Crab’s delicate sweetness meets the concentrated savor of Virginia-cured Surryano. The omelette brings richness to the pairing without blunting the character of either ingredient.

Chipsy Mayai
Tanzania’s French-fry omelette makes potatoes essential to the eggs, rather than an accompaniment. A satisfying East African preparation whose appeal lies in that savory partnership.

Herbes de Provence Omelette & Virginia Bacon Croissant
An herb-baked omelette with Herbes de Provence and Virginia bacon in a croissant. Provençal aromatics meet the bacon’s savory depth and the pastry’s buttery richness.

Rolex · Ugandan Roll Eggs
My interpretation of Uganda’s Rolex brings eggs and savory fillings together in flatbread. The bread carries the seasoning through each bite, making the egg course a meal in itself.

Rolex · Ugandan Roll Eggs · companion photograph — Rolex · Ugandan Roll Eggs
My interpretation of Uganda’s Rolex brings eggs and savory fillings together in flatbread. The bread carries the seasoning through each bite, making the egg course a meal in itself.

Southern Deviled Eggs
Creamy yolk filling, herbs and an olive accent give this Southern classic its balance of richness and salinity. A familiar gathering food with a welcome place at brunch.

Eggs in Purgatory
Creole salsa gives poached eggs a tomato-rich, assertively seasoned foundation. The yolk enriches the sauce as you eat; toast makes the most of both.

Scrambled Eggs with Chives
Chives lend a delicate allium flavor to scrambled eggs without overwhelming them. A restrained preparation that lets the eggs remain the focus.

The breakfast & brunch repertoire

The Biscuit & Bread Table

Southern bread craft embraces both restraint and abundance. Buttermilk, cheddar, pepper and thyme lend savory depth; honey butter, raisins and chocolate gravy invite the sweeter side of breakfast.

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Buttermilk Biscuits
Buttermilk’s gentle acidity gives a biscuit more than tenderness; it balances the richness of the bake. Equally persuasive with preserves or the savory elements of breakfast.

Honey-Butter Biscuits
Honey butter draws out the biscuit’s buttery flavor while preserving its savory character. A measured sweetness, particularly welcome beside bacon or a simply prepared egg.

Ham & Cheese Biscuits
Ham’s savory depth and the richness of cheese make a natural biscuit filling. The buttermilk bread brings the acidity needed to keep the combination balanced.

10-Layer Biscuits
Ten layers give this biscuit a delicate separation that changes the eating experience. A study in biscuit craft, where structure matters as much as richness.

Black Pepper–White Cheddar Biscuits
White cheddar supplies sharpness and depth, while black pepper leaves a warm, lingering finish. A savory biscuit with enough character to need little embellishment.

Cinnamon-Raisin Biscuits
Cinnamon warms the biscuit dough; raisins contribute concentrated fruit sweetness. The result belongs as comfortably beside morning coffee as it does among the breakfast breads.

Biscuiettes™ & Chocolate Gravy
Southern chocolate gravy turns the biscuit into a meeting of savory bread and cocoa. Biscuiettes™ bring a buttery foil to the sauce’s deeper sweetness.

Blueberry Muffins
Blueberries supply both sweetness and acidity, giving the muffin more complexity than a sweet batter alone. A familiar morning bake with the fruit doing meaningful work.

Half-and-Half Muffins
Chocolate and light batters offer contrasting intensities within the same muffin. Dark and white chocolate accents extend the interplay of cocoa and sweetness.

Parker House Rolls · Plain & Seeded
A tender dinner roll earns its place at breakfast, too. Plain rolls emphasize the bread’s gentle richness; seeds add a nuttier accent to the same preparation.

Parker House Rolls · Plain & Seeded · companion photograph — Parker House Rolls · Plain & Seeded
A tender dinner roll earns its place at breakfast, too. Plain rolls emphasize the bread’s gentle richness; seeds add a nuttier accent to the same preparation.

The breakfast & brunch repertoire

Grits, the Coast & the Smokehouse

Corn, rice, seafood and cured meats give this chapter its Southern foundations. The pairings explore how smoke, salinity and chile warmth can deepen the gentler flavors of the grains.

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Calico Fries
Peppers and onions bring sweetness to browned potatoes, with herbs keeping the combination lively. A substantial vegetable side that holds its own beside eggs or cured meats.

Crispy Peri-Peri Potatoes
Peri-peri gives potatoes an aromatic chile warmth that lingers beyond the first bite. Green olives, in the accompanying variation, add salinity against the potato’s mildness.

Crispy Peri-Peri Potatoes · companion photograph — Crispy Peri-Peri Potatoes
Peri-peri gives potatoes an aromatic chile warmth that lingers beyond the first bite. Green olives, in the accompanying variation, add salinity against the potato’s mildness.

Mashed Potato Pancakes
Mashed potatoes become a savory pancake with a creamy interior and a browned finish. A resourceful preparation that makes texture central to the pleasure of the potato.

Mashed Potato Pancakes · companion photograph — Mashed Potato Pancakes
Mashed potatoes become a savory pancake with a creamy interior and a browned finish. A resourceful preparation that makes texture central to the pleasure of the potato.

Gouda Grits
Gouda adds savory depth to corn without replacing its flavor. Creamy grits become a mellow foundation for seafood, sausage or an assertively seasoned accompaniment.

Shrimp & Grits
Shrimp and seasoned sauce bring coastal intensity to the quiet sweetness of corn. The grits gather the sauce, making the partnership more than the sum of its parts.

Grilled Grit Cakes
Grilling gives grits a deeper toasted flavor and a firmer bite. The same Southern grain takes on a new role beside sauced seafood or savory breakfast dishes.

Gullah Smoked Trout Bittle
Smoked trout and Carolina Gold rice croquettes bring fish and rice into the same Lowcountry conversation. This Gullah-inspired bittle honors those ingredients as the substance of a meal.

Grilled Meyer Lemon Prawns
Meyer lemon lends fragrant citrus acidity to grilled prawns. It lifts the shellfish’s sweetness while leaving the prawn, rather than the dressing, at the center of the dish.

Virginia Bacon
Virginia bacon brings concentrated savor to the meal. Its salt and richness are particularly effective against fruit-accented pancakes, creamy grits or eggs.

Andouille
Andouille lends a deeply seasoned, savory presence to brunch. Pair it with grits when you want the corn’s mildness to meet a more assertive accompaniment.

Surryano · Shaved Virginia Ham
Surryano brings the concentrated flavor of Virginia cured ham in a delicate serving. Its salinity finds particularly good company in eggs, fresh fruit and warm bread.

French Onion Short Rib Benedict
Short rib and French onion flavors give this Benedict a slow, savory depth. Melted cheese enriches the combination; a poached egg is available for a still fuller finish.

The breakfast & brunch repertoire

The Garden, the Orchard & the Cheese Plate

Acidity matters as much as richness at brunch. Orchard fruit, green tomatoes, fresh cheeses and marinated olives offer a different kind of substance, with herbs and citrus sharpening the balance.

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Peacharines & Cream
Peacharines bring the orchard’s balance of sweetness and acidity to cream. Browning the fruit adds depth, while the cream softens its sharper notes without eclipsing them.

Sparkling Fruit Salad
Mixed fruit offers a succession of sweet and tart flavors, refreshed by mint. A sparkling interlude that resets the palate between the richer elements of brunch.

Surryano-Wrapped Peaches
Peaches and Surryano rely on a precise flavor contrast: juicy fruit against the concentrated salinity of Virginia cured ham. A concise pairing with a long savory-sweet finish.

Lemon Posset Brûlée
Lemon’s acidity gives posset its refreshing character, while the brûlée finish adds a slight caramel bitterness. A rich citrus dessert with a particularly clean finish.

Peri-Peri Avocado Dip
Avocado’s mellow richness carries peri-peri seasoning particularly well. A savory dip with warmth and freshness, equally suited to crisp accompaniments or a more assertive avocado toast.

Smothered Fried Green Tomatoes
Tart green tomatoes, fried and smothered, sit atop Southern tomato gravy. The ripe tomato’s savory depth answers the green tomato’s acidity, giving this Southern preparation its layered character.

The TARA-PERI Cobb Salad
California Queen olives marinated with orange, anise, garlic and peri-peri chili flakes meet crumbly buttermilk cheese. Those two signatures give our Cobb its particular balance of fragrance, salinity and tang.

Marinated California Olives
Orange, anise and garlic perfume California olives, with peri-peri chili flakes and smoked salt extending the finish. A briny accompaniment with several registers of aroma and warmth.

Southern Tomato Pie
Southern tomato pie brings the garden into savory pastry. Tomato acidity balances the rich filling and crust, making the pie as compelling at brunch as at a later meal.

Buttermilk Cheese
Buttermilk cheese offers a fresh lactic tang and a gently crumbly texture. Its restraint makes it especially useful with ripe tomatoes, marinated olives and herbs.

Carolina Vine & Cheese
Tomato acidity meets the rounded savor of cheese, with herbs adding fragrance. A Carolina-inspired pairing that depends on the ingredients’ compatibility rather than elaborate preparation.

Benedictine Dip
Cucumber and dill give Benedictine its refreshing character, with creaminess softening the herbs’ aromatic edge. A cool accompaniment to richer Southern breakfast dishes.

Thyme Flatbread & Pimiento Cheese
Thyme’s woodsy aroma meets the sharp, peppery character of pimiento cheese. Flatbread lends a toasted counterpoint, making a familiar Southern spread feel complete as a small course.

Fresh Farmer’s Cheese
Fresh farmer’s cheese brings a gentle dairy flavor to the savory table. Its mildness allows herbs and accompaniments to contribute their full aroma without competing with the cheese.

Crispy Fried Jack, Wild Honey & Chili-Peach Jam
Wild honey softens the chile in peach jam, while fried Jack provides the savory anchor. Sweetness, fruit acidity and warmth work together against the richness of the cheese.

The breakfast & brunch repertoire

Savory Handhelds & Reception Bites

Collards, cornmeal, fried bread and savory pastry carry the flavors of a full meal into a smaller serving. Southern, coastal and African influences retain their own character throughout the selection.

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Caviar & Crisps
Caviar brings concentrated salinity to a crisp, creamy bite. The contrast is deliberate: a light base, a rich accompaniment and a savory finish that invites another taste.

Collard Cigars
Collards lend earthy depth to this savory rolled preparation. The sauce adds another layer of seasoning, treating a defining Southern green as an essential ingredient rather than a side.

North Carolina Hushpuppies
Cornmeal’s natural sweetness meets the savory pleasure of a fried fritter. These North Carolina hushpuppies bring the spirit of the fish-fry table into the brunch selection.

Cheddar Beignets
Cheddar takes the beignet in a savory direction, adding sharpness to the richness of fried dough. A small pastry with the appetite of a cheese course.

Crispy Gouda Grits
Gouda enriches the corn’s natural sweetness, while a crisp finish gives the grits a new texture. A savory bite with creamy substance beneath its first resistance.

Mississippi Pot Roast Dip Biscuits
Mississippi pot roast lends its savory juices to the biscuit, with extra dip for a fuller flavor. Bread and roast become an especially satisfying expression of Southern comfort.

Southern Press
Tomato acidity and basil fragrance balance melted cheese in griddled bread. The pleasure lies in the relationship between the fresh aromatics and the warm, savory filling.

Vetkoeks · South African Sliders
South African-style vetkoeks make fried bread integral to the meal. Its richness meets a savory meat-and-vegetable filling, giving the slider a character distinct from a conventional bun.

Pepper Dogs
Peppers bring sweetness and a vegetal edge to a savory sausage sandwich. An assertive, generous bite that earns its place among the heartier brunch preparations.

Crabssant
A crab cake’s delicate seafood flavor meets the butter-rich character of a croissant. Greens and tomato keep the sandwich fresh enough to balance that double richness.

Cajun or Nigerian Meat Pies
Cajun and Nigerian meat pies bring separate seasoning traditions to savory pastry. Meat and vegetables give the filling substance; the pastry contributes its own richness to each bite.

The breakfast & brunch repertoire

The Morning Pastry Atelier

Stacey’s pastry craft makes room for rum custard, caramel, pecans and guava. Scandinavian buns extend the aromatic range, bringing cardamom and cinnamon into a conversation with our Southern morning traditions.

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Beignets & Chicory Coffee
Beignets and chicory coffee work through contrast: the pastry’s sweetness against the coffee’s roasted bitterness. An enduring pairing that makes an unhurried morning feel well spent.

Beignets & Chicory Coffee · companion photograph — Beignets & Chicory Coffee
Beignets and chicory coffee work through contrast: the pastry’s sweetness against the coffee’s roasted bitterness. An enduring pairing that makes an unhurried morning feel well spent.

Southern Rum Custard Buns · Plain & Praline
Rum lends aromatic warmth to a generous custard filling. Choose the plain bun for a more direct custard experience, or praline for an added nutty, caramel sweetness.

Southern Rum Custard Buns · Plain & Praline · companion photograph — Southern Rum Custard Buns · Plain & Praline
Rum lends aromatic warmth to a generous custard filling. Choose the plain bun for a more direct custard experience, or praline for an added nutty, caramel sweetness.

Mom’s Donuts
Mom’s donuts belong to the comforting side of pastry craft: tender dough, a sweet finish and an unapologetically generous spirit. Best enjoyed with coffee and time to linger.

Glazed French Breakfast Puffs
A sweet glaze gives these French breakfast puffs a gentle finish. Their richness finds a particularly good counterpoint in coffee or the savory elements of a full breakfast.

Glazed French Breakfast Puffs · companion photograph — Glazed French Breakfast Puffs
A sweet glaze gives these French breakfast puffs a gentle finish. Their richness finds a particularly good counterpoint in coffee or the savory elements of a full breakfast.

Cinnamon French Breakfast Puffs
Cinnamon gives the breakfast puff a warmer aromatic register. The spice keeps the sweetness expressive without requiring the richness of a heavily frosted pastry.

Mom’s Caramel Cinnamon Rolls
Caramel’s deeper sweetness meets cinnamon and tangy cream cheese frosting. Stacey’s rolls balance those three flavors, keeping the spiced dough essential to the experience.

Mom’s Pecan Rolls
Pecans bring a distinctive Southern nuttiness to Mom’s sweet rolls. Their flavor deepens the caramel character and gives the pastry a more lingering finish.

Gooey Guava Cinnamon Rolls
Guava adds a fragrant fruit acidity to the cinnamon roll’s warmth. It changes the balance of the pastry, giving the sweet, spiced dough a livelier finish.

Kardemummabullar & Skillingsboller
Cardamom and cinnamon offer two distinct aromatic paths through Scandinavian bun baking. One is fragrant and gently citrus-like; the other is warm and familiar, with enriched dough carrying both.

Norwegian Sun Buns · Solskinnsboller
Custard lends Norwegian sun buns a richer finish than bread alone. In solskinnsboller, the balance between the bun and its filling is the source of the pastry’s comfort.

The breakfast & brunch repertoire

Fruit Tarts, Custards & Pastéis de Nata

Fruit acidity, custard richness and the flavor of pastry must work together. Stacey’s fruit tarts and Tara’s pastéis de nata approach that balance in different ways, with citrus and orchard fruit offering further variations.

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Atlantic Beach Pie
This North Carolina coastal citrus pie balances a rich filling with bright acidity and a savory-sweet crumb crust. A dessert whose refreshing finish is as important as its richness.

Stacey’s French Fruit Tart
Stacey’s fruit tart brings fresh fruit acidity into balance with cream and pastry. Her Éclat de Beauté expression carries the same pastry discipline into a distinctive signature design.

Stacey’s French Fruit Tart · companion photograph — Stacey’s French Fruit Tart
Stacey’s fruit tart brings fresh fruit acidity into balance with cream and pastry. Her Éclat de Beauté expression carries the same pastry discipline into a distinctive signature design.

French Fruit Tartlets
Mom’s fruit-tart craft in an individual serving: fresh fruit, cream and pastry in a balanced bite. The fruit’s acidity keeps the richness of the filling in check.

French Fruit Tartlets · companion photograph — French Fruit Tartlets
Mom’s fruit-tart craft in an individual serving: fresh fruit, cream and pastry in a balanced bite. The fruit’s acidity keeps the richness of the filling in check.

Lemon Curd Tartlets
Lemon curd brings a concentrated citrus tang to pastry. Sweetness rounds the acidity without dulling it, making these tartlets a refreshing choice after a savory course.

Pastéis de Nata
The essential pleasure of Tara’s Portuguese custard tarts is the meeting of delicate pastry and rich custard. Caramelization adds a faint bitterness that keeps the sweetness in balance.
The complete pastéis de nata collection ↗

Peach Custard Tart
Peach lends fragrant sweetness to custard, while pastry supplies a buttery counterpoint. A fruit-and-cream pairing that rewards restraint, allowing the peach to remain distinct.

Southern Custard Tart
Southern custard tart celebrates the quiet richness of baked custard. Pastry provides a savory counterpoint, giving an otherwise gentle dessert enough contrast to hold the palate.

The breakfast & brunch repertoire

The Cake Stand & the Creamy Finish

A cake should have a clear flavor beyond sweetness. Coconut praline, apple, peri-peri, apricot brandy and wine-infused strawberry give each preparation a distinct reason to follow the savory course.

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Quadruple-Coconut Praline Poke Cake
Coconut runs through this celebratory poke cake, with coconut praline adding caramel depth. The poke-cake preparation carries richness into the crumb for a dessert made to share generously.

Nellie’s Cinnamon Butter Bars
Butter gives Nellie’s bars their richness; cinnamon makes that richness aromatic. A concentrated sweet whose warm spice lingers pleasantly beside coffee or tea.

Eplekake · Norwegian Apple Cake
Norwegian apple cake lets the fruit flavor the bake as it cooks. The apple’s acidity keeps the cake from becoming simply sweet, lending eplekake its enduring appeal.

Peri-Peri Spiced Carrot Cake
Peri-peri brings an unexpected warmth to carrot cake, answered by Creole cream cheese frosting with coconut and vanilla bean. Spice, dairy tang and mellow aromatics remain distinct.

Apricot Brandy Cake
Apricot brandy lends a deeper fruit aroma to the cake, extending the apricot beyond straightforward sweetness. A fragrant choice for the cake course or an afternoon coffee.

Duplin Strawberry Buttermilk Cheesecake
Roasted strawberries and heritage buttermilk bring fruit depth and tang to Mom’s cheesecake. Duplin muscadine wine, white cardamom and bitter orange peel lend fragrance above a brown-fat shortbread crust.

Red Velvet Madeleine Trifle
Red velvet madeleines give the trifle a distinctive cake character. Cream softens the crumb as the components meet, bringing the pleasures of two pastry forms into one dessert.

Tuxedo Cheesecake
The rich dairy character of cheesecake meets a deeper cocoa register. Each moderates the other, giving Tuxedo its balance of creaminess and dark, bittersweet flavor.

The breakfast & brunch repertoire

Cookielogue™ & Southern Confections

A small confection can carry a complete flavor idea. Smoke and chile deepen chocolate; citrus lifts tea cakes; pecans and bourbon give Southern sweets their lasting warmth.

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The Imperial Smokehouse™
Peri-peri pepper and alderwood-smoked salt draw out the depth of couverture chocolate. Heat arrives gradually, smoke lingers, and sweetness holds the composition together.

The Sovereign Estate™
The first in our Cookielogue™ brings pecans and chocolate into a substantial cookie. The pecans’ rounded, buttery flavor gives the chocolate a more complex savory-sweet setting.

Southern Butter Cookies
Butter is the defining flavor here, given the space to linger without assertive spice or fruit. An understated cookie for those who appreciate the quieter side of pastry.

Southern Tea Cakes
Southern tea cakes preserve a familiar pleasure: a tender cookie with a gentle sweetness. Their restrained flavor welcomes the tannins of tea or the roasted bitterness of coffee.

Southern Lemon Tea Cakes
Lemon brightens the tea cake’s gentle sweetness with a fragrant citrus finish. A lively variation on a Southern cookie whose appeal lies in its comforting simplicity.

Southern Lace Cookies
A delicate finish to brunch, with a lighter bite than the substantial Cookielogue™ cookies. Pair with tea when you want a small sweet that leaves room for the drink’s subtleties.

Southern Butter Mint Cookies
Cool mint cuts through buttery richness, leaving a refreshing finish. These cookies offer a different conclusion to the meal from chocolate, spice or the deeper sweetness of praline.

Southern Almond Tea Cakes
Almond brings a mellow nuttiness to the tea cake and extends its buttery character. A measured sweet with a little more texture and a lingering nut finish.

Bourbon Balls
Bourbon lends aromatic warmth and a lingering spirit note to these Southern confections. A concentrated sweet, particularly suited to the last cup of coffee.

Mango–White Chocolate Cake Truffles
Mango’s fragrant fruit character balances the mellow sweetness of white chocolate. Cake gives the confection its soft substance, creating a truffle with a more fruit-forward finish.

Coffee Brownie
Coffee deepens the brownie’s chocolate flavor with a roasted, slightly bitter counterpoint. That bitterness gives the dessert a longer finish and a more measured sweetness.

Pecan Joys
Pecans give this confection a buttery, gently earthy depth. Their flavor carries through the sweetness, leaving a rounded nut finish.

The Trillionaire
Chocolate, creamy richness and nuts build a particularly substantial confection. Contrasting textures extend the eating experience, making a small portion feel complete.

Pralines · Wafer & Thick Styles
Two praline styles explore the relationship between pecans and caramel sweetness. The wafer preparation offers a delicate bite; the thicker version gives the confection a fuller presence.

The breakfast & brunch repertoire

Juices, Punches & the Brunch Carafe

The beverage can refresh, complement or conclude the meal. Juices and citrus offer brightness, tea brings gentle tannins, and creamy punches carry coffee, mint and spice toward dessert.

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