Our Story
We are a vegan brand with the unyielding mission of creating the most delicious and organic desserts that will appeal to those who have dairy sensitivities. We are dedicated to using the best sourced ingredients. To achieve this goal, we provide the dessert foodie on their dessert journey, with dreamy confections that leave a lasting impression. It is not just the accumulation of exotic flavors, but the aesthetic visual appeal as well as the packaging of the hand-made desserts. Every detail about what we create is thought out carefully.
We offer a delectable selection of layer cakes, bundt cakes, cupcakes, muffins, chocolate dipped macaroons, hand-rolled truffles, brownies and cookies, specializing in layer cakes, carrot cake being what we are known for. Some years later, we still pride ourselves in creating desserts in the manner of Renaissance Confections, know-how and unparalleled quality.
What started as a hobby, where we baked for family , friends and co-workers, turned into a full blown business. As word got around, we soon had corporate accounts and started baking for 5-star restaurants. Renaissance Confections is significant to the consumer of today, in that a great deal of time is spent on sourcing the better ingredients that the modern palette demands. Living in a modern health conscious society, we find it our duty to bring the best pastry products to the market.
The Carrot Cake creates the defining moment for the most celebrated affair. First introduced in 2004, this dreamy cake has two luscious layers, embellished with a luxurious silky smooth cream cheese icing, enhanced by a labyrinth of exotic extracts. The top flavor is caramel with a blast of cinnamon and almond, with a hint of vanilla which brings the devine mix of flavors together, creating a velvety smooth taste. In making this enchanting creation, our baker uses plump hand selected organic raisins, walnuts and carrots to create a cake that is elegant in its appearance, accented with signature swirls, and like all our desserts, hand mixed in single batches. It has been featured in the New York Times, Town & Country Magazine and The Food Network. Limited quantities are being made for the season, orders are taken at least 4 to 6 weeks in advance.