The pastry display was beautiful!
All the bon bons and lollipops as well as the kitchen right behind it, which is lead by Executive Pastry Chef Micheal Gillet. We were lucky, Chef Gillet so generously gave us a tour of the restaurant, thank you Chef! Only open a few months and it gets packed at night. Reservations recommended.
The high noon tea is a great way to catch up with an old friend over chocolate covered poprocks, bon bons, and cookies and cakes! Oh my!