Single-serving desserts let you taste a patisserie’s craft without committing to a whole cake. The archive notes that these treats were made in small batches and could sell out before the menu was updated.

Plated-style desserts

• Burlington. Carrot cake, walnut praline and white chocolate cream cheese buttercream.
• Fond. Malted milk chocolate mousse, cocoa sponge cake, peanut butter ganache and a crisp peanut base.
• Salted caramel cheesecake. A cookie crumb crust and vanilla Chantilly cream.
• Passyunk Bombe. Whipped mascarpone, mocha cremeux and rum-espresso ladyfingers in dark chocolate.
• Pecan dacquoise. Butterscotch Bavarian cream with pecan praline.

Small bites

• French macarons, bite-sized sandwich cookies, with fall flavors including cranberry-almond, lemon poppyseed, maple pecan and pumpkin.
• Cookies, soft and chewy, in double chocolate chunk, cranberry-oatmeal and molasses spice.
• Apple cakes, brown sugar and cinnamon batter with chunks of local apples.

Many of the desserts echo the full-size cakes, scaled down for one person. For something chilled, see the frozen desserts.