Chocolate Espresso Yule Log

Product variants

Celebrate the holiday season with our decadent Dandelion version of a Yule log! Chef Lisa and team make this tender cake entirely by hand, first infusing their delicate, signature sponge-cake batter with espresso, plus a hint of real lavender. Once the fluffy cake is baked and cooled, our Pastry team carefully roll it with silky espresso whipped cream, then cover the whole in a fudgy, house-made 70% Camino Verde, Ecuador “chocolate shell.” They finish the Yule Log with a flurry of toasted pecans and Costa Esmeraldas, Ecuador cocoa nibs, for festive, flavorful crunch.

Available by pre-order, for pickup at our 16^th Street factory.

INGREDIENTS & ALLERGENS: Comprehensive: milk, eggs, organic cane sugar, butter, Cup4Cup flour, cream, powdered sugar, crème fraîche, coconut oil, cocoa butter, pecans, 70% chocolate (cocoa beans from Camino Verde Ecuador, organic cane sugar), cocoa nibs (cocoa beans from Costa Esmeraldas, Ecuador), espresso powder, vanilla extract, baking powder, baking soda, salt, lavender, xanthan gum

Contains: milk, eggs, tree nuts (pecans)
ADDITIONAL INFORMATION: Storage instructions:
Please refrigerate immediately and enjoy within two to three days, or as indicated in the included material.

Peanut free

Gluten-Free

Chocolate Espresso Yule Log

PICK UP AT YOUR CONVENIENCE

1

At checkout, select a pick-up date and time that works for you, with at least two days advance notice.

2

We’ll remind you to stop by our 16^th Street factory in the Mission District between 10 a.m. and 6 p.m. on your chosen date.

ADDRESS & HOURS

Made Daily at Our 16^th Street Kitchen

Each morning, Executive Chef Lisa Vega and her team bake cakes, muffins, scones, cookies, and more, starting long before sunrise so that each baked good may be enjoyed just out of the oven.