Warm, flaky parmesan biscuits made with fresh herbs and Herbes de Provence Olive Oil. Savoury, tender, and best served straight from the oven.

A soft coconut-infused cake with Lime Olive Oil and Coconut Balsamic, finished in a silky white chocolate glaze and topped with toasted coconut. Bright, creamy, and lightly tropical.

Juicy Niagara peaches baked with warm spice and Peach Balsamic, topped with a golden buttery cobbler crust. Rustic, bubbling, and best served warm.

Fudgy chocolate cookies made with Chipotle Olive Oil and finished with sea salt. Rich, slightly smoky, and deeply decadent with crisp edges and soft centres.

A moist carrot cake made with Blood Orange Olive Oil, pineapple, and warm spices, topped with smooth cream cheese frosting. Bright, rich, and perfectly balanced.

A light lemon olive oil bundt cake folded with fresh blueberries and finished with a bright lemon glaze. Soft, fragrant, and beautifully citrus-forward.

A rich olive oil bundt cake with a tender crumb, topped with a silky chocolate glaze infused with Black Cherry Balsamic. Deep, elegant, and endlessly adaptable with your favourite balsamic.

Soft, golden challah made with Premium Extra Virgin Olive Oil for rich flavour and a beautifully tender crumb. Warm, airy, and perfect fresh from the oven.

Deeply fudgy brownies layered with dark chocolate, Blood Orange Olive Oil, and Honeybell Orange Balsamic. Rich, citrusy, and the kind of dessert that disappears faster than expected.