We are an artisanal small batch baker.

La Differenza – An Artisanal Bakery, Cakery, Confectioner & More….

                Chef Alan Clapsaddle is proud to share some of his favorites with you, including items from some of the great establishments he has been part of for the past 4 decades.

La Differenza is a different approach to desserts and baking, it’s about going back to the future.

Our desserts are made in small batches, often a single cake at a time, using the best ingredients available.

We use real butter. 

We use real vanilla extract and vanilla beans.

We use real heavy cream.

We use local farm eggs.

We use Callebaut, Valrhona, Guittard and Puratos Cocoamasse and Chocolate Couvertures

We feature fresh fruit desserts based on the season and what is fresh and available on the market

Our Chiffon Cake layers are made, by hand folding merengue into an egg yolk sponge.

Our Chocolate Fudge Cake is made with cocoamasse, brown sugar, sour cream and butter by the boiling water method.

Cheesecakes are our specialty.  Good things take time.  Our cheesecakes are in the oven from four to six hours.  Our brown sugar-pecan cheesecake crust is a great option for nut lovers and will make your cheesecake gluten-free.

Our chocolate mousse is made by the Swiss method of slowly melting together chocolate couverture and butter, then adding egg yolk, liquor, merengue and whipped cream.  It contains no gelatin. 

Our Chocolate Swiss Merengue Buttercream is made by melting together cocoamasse and chocolate couverture, then cooling it to 80 degrees, and hand folding into room temperature softened butter, egg whites and sugar are then whisked together over boiling water until the reach 130 degrees, then are beaten to stiff peaks and hand folded into the chocolate and butter mixture.

Our Crème Patisserie is made from scratch by whisking together farm fresh egg yolks and whole eggs, with corn starch and cane sugar, and tempering in scalded whole milk, whisking until it is knappe consistency, then pulled from heat and monte au beurre. 

Some of our cakes take days to make and contain multiple recipes. For example, our Mandarin Orange and Raspberry Chiffon Cake is made up of Yellow Chiffon Cake, Orange Crème Patisserie, Gran Marnier Simple Syrup, Chambord Simple Syrup, Raspberry Mousse and Chantilly Crème Frosting.

Our desserts are available for order online or by calling.  Please allow for production time. 

Our Triple Chip Pecan Cookies are amazing.  They are made with real butter, brown sugar, dark chocolate couverture, milk chocolate couverture, white chocolate couverture, pecans, walnuts, and oat flour. The Triple Chip Cookie ia also available with no-nuts and as a Triple Chip Toffee Cookie also with no-nuts.

Our Chocolate Grasshopper cookies are so minty, the essential oils burn your eyes when you open the oven door while baking and are made with both Guittard Melty Mints and Andes Crème de Menthe, and are drizzled with chocolate.

Our signature Holiday Oatmeal cookies are blend of butter, oatmeal, coconut, cinnamon, dried cranberries and orange zest and are quite addictive.

We love chocolate cookies.  We have Deep Dark chocolate Fudge cookies, Chocolate Rad Cookies, and Chocolate Peanut Butter Cookie.

Our Italian Spritz Cookies are made with almond paste and butter, and are dipped or decorated with chocolate couverture and vermicelli.  We use high quality raspberry fillings.

We use high quality ingredient in our cookies, no shortening, no artificial flavorings, no stabilizers or corn syrup.  We make  small batches. 

Are small batch artisanal items are unique and take time to create.   We do not compare our items to what is sold at the grocery store or local bakery.

If you are looking for something you don’t see, ask. If we don’t do it we likely can point you where to go.

Let us cater your corporate or personal event.