It all depends on the type of cake you choose. Biscuits such as Paris-Brest or Coco, due to the presence of choux pastry, are recommended to be eaten on the day of purchase, because then they look the most appetizing and taste best. The next day after purchase, they will still be delicious, but choux pastry due to prolonged contact with the cream and humidity in the fridge may soften a bit and lose its crispiness.
However, when it comes to mousse cakes, we always recommend consuming them within two days of purchase. However, after 3-4 days from the date of purchase, they will still be good, only the aesthetic value may suffer a little. However, remember to store the cookies in the refrigerator closed in a box so that other smells from the refrigerator or moisture do not penetrate them.
Due to the delicate structure of our cookies, which consist mainly of mousses and creams, we recommend storing them in the refrigerator after delivery to your home. At room temperature or in warm rooms, they can lose both visual and taste values. However, we recommend taking the cakes out of the fridge at least several minutes before eating / serving them to guests. This will have a positive effect on both their taste and texture.
We often take our desserts to family and friends living in all corners of Polish, we also receive photos of cookies after a trip to Wrocław, Białystok or Krakow and usually our sweets bravely endure these journeys.
However, it should be remembered that the success of such transport depends on the temperature in the car. We recommend turning on the air conditioning, and it is best to put the box with cookies flat on the floor or in the trunk. So that you can be sure that the box will not tip over and will not be crushed by other luggage.
We do not recommend longer journeys with biscuits on very warm days without the air conditioning on.
All our cakes are prepared on the basis of pasteurized products, so they are completely safe to eat for pregnant women. The only exception may be the occasional chocolate pralines that appear in our offer. Alcohol may appear in some of them.
At DESEO, we focus on modern confectionery, firmly rooted in French confectionery techniques, for which the use of sugar is necessary to obtain the desired structures and shelf life of creams. Unfortunately, neither stevia, nor xylitol or other commercially available substitutes are able to replace sugar in this respect.
The cake with the lowest carbohydrate content is Elena (approx. 18 g per serving). The next places are occupied by Azia 2.0, Kyoto and Pistachio Cheesecake
We currently offer the Luna cookie – the first vegan cookie in the history of DESEO. We worked on its recipe for a long time, because we wanted Luna to be at the same level as the other cakes in our offer and to make it an attractive cake also for guests who are not on any exclusion diets.
Luna is a combination of a mousse based on dry Madagascar 67% chocolate and coconut milk with cherry marmalade of our own production, decorated with a layer of caramel ganache on top, slightly crunchy thanks to the sunflower crisp on the bottom. Luna is not only vegan, but also gluten-free!
Gelatin is an essential ingredient in jellies and decorations created on the basis of glacage.
A vegan substitute for gelatin is agar – a gelling substance whose main ingredient is galactose sugar, which is difficult to absorb by humans. Agar-agar is made from red algae (Rhodophyta), mined mainly off the coast of Japan (often obtained from underwater plantations).
It all depends on the number of different elements in a given cake and the level of complexity of their production. At this point, one of the most time-consuming cakes is the Coco puff: first, prepare and bake choux pastry with coconut crumble, then dip the finished cake in white chocolate with coconut shavings. The center of the puff cream dome and its top are as many as two different coconut creams, and in its heart we also place a slightly liquid, coconut-almond praline. Of course, each element of the dessert is made on site in our studio.
The caloric value of our desserts ranges from 290 kcal to about 600 kcal. The least caloric dessert is Elena, which is also related to its size and lightness, while the most caloric is Tesoro and Paris-Brest, which is filled with a rich-tasting butter and nut cream and hazelnut praline.
For children, we especially recommend Fresamore – the delicate, melt-in-the-mouth structure immediately brings to mind strawberry-vanilla ice cream. Children will also like its intense red color and shape deceptively reminiscent of a strawberry. The little ones will also like Tesoro, which is our chocolate ball filled with hazelnut cream and flowing praline with salted caramel. In summer, one of our seasonal cookies will be a great choice – Summer captivating with its appearance and raspberry filling, or filled to the brim with blueberries and decorated with vanilla Jagoptyś cream.
However, we know that kids like a variety of flavors. We are visited by several-year-old matcha fans who choose Kyoto cake, sour passion fruit (we recommend Asia 2.0) or nuts (Paris Brest will be perfect for them).
Currently, nuts are not contained in Elena and Luna cookies. However, it should be remembered that they are made and stored in the same workshop where we prepare our other desserts containing nuts.
Even in the case of cookies, which at first glance have nothing nutty, it is worth remembering that the composition may include, for example, almond flour, hazelnuts in a crisp, peanuts in financier.
In this case, we especially recommend the Kyoto cake, inspired by Japanese desserts, in which the pleasantly dry taste of Japanese matcha green tea, balanced with a delicate vanilla cream, takes the lead. A great choice will also be the tropically fruity, slightly sour and temptingly smelling of kaffir Azia 2.0.
The sweetest desserts will seem to be those with a lot of nutty praline, such as Tesoro, Coco and Paris-Brest.
The biscuits we have prepared for this holiday will be available in our counters / will be available to order on days (e.g. Saturday to Monday). Unfortunately, we are not able to prepare them in advance, because each new cake requires our studio to stock up on appropriate products (sometimes those that we do not use on a daily basis), prepare new mousses, creams or decorations. This means that we are usually unable to release the order earlier than the proposed dates.
The recipes of our cakes are developed in such a way that each layer perfectly combines with the other elements not only in terms of taste, but also to provide it with the right stability and structure. Any replacement of a specific element of the cake would therefore have to be preceded by a series of tests to check whether the cake meets the standards we have adopted. Due to the time and resources that would take such attempts, replacing or omitting a given element is unfortunately not possible.
Our smallest cake consists of 8 to 12 portions, so it will easily work well at a smaller event for 4 people – then there will be a piece left for everyone for good measure, as well as at a slightly larger meeting for 10-12 people, then everyone will receive one portion.
We know that our guests often take cakes even on a several-hour journey to other cities, but the success of such transport depends largely on the temperature in the car and the way the cake is transported. It is best to place the box with the cake flat on the floor or in the trunk, so that the cake does not fall over or is crushed by other luggage.
We recommend careful and calm driving, without excessive speed and without aggressive and overly dynamic turns. We definitely do not recommend longer journeys with a cake on warm days and without the air conditioning on in the car.
Of course, our guests also order DESEO cakes for their children’s birthdays. The most popular flavors for such occasions are Fresa, Azia, Lorena or Nocciola or Luna. However, we also know such small gourmets who choose flavors such as Kyoto or Nicaragua.
Children’s cakes can be decorated in the child’s favorite colors, we can also decorate them with colorful chocolate balls, which usually delight kids. Recently, we have also added special birthday decorations to our offer, such as Unicorn, for all those who love fairy-tale motifs and all shades of pink, as well as Space for all those who sit with their head in the clouds or are lovers of stars and space travel.
For a birthday cake, we can also prepare an inscription made of chocolate, e.g. Hela 9 years 🙂
Definitely, especially since you need to be pampered during pregnancy! We use only pasteurized milk, cream and egg yolks (we use egg yolks to make vanilla ice cream), so the ice cream is as safe as possible for consumption, even by pregnant women.
Our experience shows that guests usually choose two flavors, so we decided to make our basic portion consist of 120 g of ice cream, which can be divided into two flavors. Thus, we want to encourage guests to try and discover as many flavors as possible. Of course, for children, we can put half of the basic portion.
Our ice cream can be stored for up to two weeks in the freezer, but to maintain the best possible taste, we recommend consuming it within a week of purchase.
We use pasteurized egg yolks to produce the flavor of Bourbon vanilla from Madagascar. There are no eggs in our other flavors.
All our ice cream is gluten-free, but it is made in a workshop where gluten is present (used in the preparation of other products). It should also be remembered that when applying ice cream, the trowel / scoop comes into contact with the ice cream cones, and they contain gluten. However, if it is not a strong allergy / celiac disease, but simply a desire to reduce gluten consumption, we highly recommend ice cream in a cup.
Portions of the same weight may differ in volume due to the ingredients used in their production. For this reason, each flavor has a slightly different weight: fruit sorbets are the lightest, while the heaviest flavors are always based on cream, nut paste or Belgian chocolate.
That is why a portion of passion fruit sorbet will be larger in volume than a portion of chocolate with plum, despite the same weight.
We weigh ice cream so that each of our guests receives a portion of 120g fairly. Portions of some flavors, despite exactly the same weight, differ in volume, so it is very difficult to put the right portion “by eye”. Especially since we put ice cream, like in the best ice cream parlors in Italy, with special spoons, not scoops.
Our ice cream is created traditionally, based on real, quality products, not ready-made pastes and mixtures or flavor enhancers. We use real Bourbon vanilla from Madagascar, Belgian chocolate, not cocoa, nut pastes made in our workshop from home-roasted pistachios and hazelnuts, so we can be sure that only nuts are in them. We do not skimp on ingredients, because we know that only the highest quality will ensure the best taste. However, this must be reflected in the price.
In the summer season, we plan to rotate the flavors of ice cream in all our restaurants, especially since we have recently developed many new flavors that are waiting for their premiere. To make sure that your favorite or new flavor is in a particular establishment, it is best to call us and we will provide you with all the information.
Our cakes and cakes, due to their delicate, mousse structure, are not suitable for freezing – after defrosting, their structure and aesthetic qualities would suffer.
In Warsaw, our desserts are delivered by a Pick Pack courier, who transports cookies, ice cream and cakes safely in a car equipped with a refrigerated truck, which makes our desserts travel in optimal conditions and temperatures. Thanks to this, they reach their destination in perfect condition.
In addition to the courier service, our sweets (cookies and ice cream) can also be ordered via delivery platforms: Wolt, Uber Eats
At the moment, the only gluten-free cookie in our offer is the Luna cookie, but it should be remembered that all desserts are made in the space of one workshop, together with desserts containing gluten, so they may not be suitable for people suffering from acute celiac disease.
We care about both aesthetic and safe transport of our biscuits, which is why we decided to use the placemats we currently use. They do not soften from the invert sugar that biscuits are glued to them so that they do not move around in the packaging during transport, unlike cardboard pads – the only alternative that the market currently offers.
The pads are also stiff enough that the cookies can be safely placed in the box and transferred to the plate without worrying that the cookie will slip off and get damaged.
Of course, we are still monitoring the situation on the confectionery packaging market and if there is an ecological solution that meets our requirements for aesthetics and safety, we will be the first to test it.
Before this happens, in order to reduce the use of plastic, we encourage our guests to collect placemats from take-away cookies and give them to us for reuse – of course, after proper cleaning and scalding. We do the same with the placemats of cookies eaten on the spot in our restaurants.
Our guests also find another interesting use for cookie placemats – thanks to their durability, they are perfect as plates with the names of plants in a home/balcony herbarium.
We planned to move away from plastic straws and cups and in the summer of 2019 we practically did not use them. Their reintroduction was triggered by the pandemic and the closure of gastronomy from March to May 2020. When buying take-away biscuits, our guests often asked us about cold take-away drinks. That is why we decided to introduce cups that will allow us to serve you refreshing Espresso Tonic or lemonade to go. We have chosen PLA straws for hygienic and technical reasons, but they are only given to people who prefer to drink through a straw and ask for this straw. Our staff serves drinks both to take away and on site without a straw. It is worth remembering that PLA straws, despite the fact that they look plastic, are made of corn or sugar cane.
Our offer includes as many as three cakes made using gluten-free products: Luna, and Fresa in the cake version. The Luna cake is also gluten-free. Ultimately, we do not use any cereals containing gluten in the production of our ice cream and chocolate.
However, it should be remembered that all our cakes, cakes and other sweets are made and stored in the same space of the studio and in the same refrigerated counters.
Nuts are not included in the Luna cake and cake, as well as the Elena cake. However, it should be remembered that Luna is created and stored in the same space of the studio where we prepare our other desserts.
The trays on which the cookies and cakes are placed are glued to the boxes with invert sugar. Stick the cookies to the pad in the same way. This ensures that neither the placemats nor the cookies move around in the box.
We introduced free deliveries in Warsaw to make the time of confinement at home more pleasant for our guests during the pandemic 🙂 #Zostańwdomu made it possible for us to organize them efficiently – we collected orders and it was our driver who decided what route he would take and what order of addresses he would choose. Unfortunately, this is not possible at a time when everyone has returned to work and daily duties, because in such a situation it is difficult for us to reconcile free delivery and various addresses scattered around the city.
At the moment, we do not transport ice cream to other cities. This is due to the fact that we transport cookies, and the refrigerated truck must have one specific temperature set. Due to the fact that cookies are transported at a different temperature than ice cream, we cannot transport both 🙂