Delices Petits makes petits fours the old way, from scratch and by hand. Each one is two layers of cake and buttercream, sometimes with a homemade filling like raspberry jam or lemon curd between them. They are coated in chocolate and finished with hand-decorated designs, one at a time. The recipes use cage-free eggs and clean-label ingredients throughout.
The brand belongs to Boston Gourmet Chefs, founded in Massachusetts in 2002 by Jacques Cohen, who trained with chef
Delices Petits makes petits fours the old way, from scratch and by hand. Each one is two layers of cake and buttercream, sometimes with a homemade filling like raspberry jam or lemon curd between them. They are coated in chocolate and finished with hand-decorated designs, one at a time. The recipes use cage-free eggs and clean-label ingredients throughout.
The brand belongs to Boston Gourmet Chefs, founded in Massachusetts in 2002 by Jacques Cohen, who trained with chefs across France, Italy, and Croatia. He runs it with Chris Gagnon, who once ran the recipe kitchen at Williams-Sonoma.
