At Cardinal Stritch we've committed to baking at least 75% of all desserts served in house from scratch. We also aim to take advantage of seasonal fruit and berries. Recent offerings have included (all from scratch,) peach crisp, chocolate mousse with fresh berries, vanilla panna cottas garnished with diced pineapple and watermelon, butterscotch brownies with house-made caramel sauce, and the rustic peach tart pictured below.
Client and guests have been very appreciative of our efforts, although our client is now a bit concerned about his waistline!
