Swung through to grab a few macarons. Did not get the person's name who helped me but they were…read morevery kind and willing to explain things and take their time with me and my small child. Grabbed a blueberry something pastry to split with the kiddo and it was delicious and flakey

Well, haven't eaten the cake yet so no comment in that regard but be forwarned, don't drive an hour…read morethrough intense traffic to pick up your $200 cake and have to use the restroom. You'll be instructed to go down the street and use another businesses bathroom though you are "the sweet sides" customer and not the customer of any other. I was told that because an employee has diverticulitis, I wasn't welcome. So come fully toiletted 'cause no matter your circumstance, your need for such basic customer service will not be respected. Even if you're a 70 yo grandma picking up your grandson's birthday cake! good thing I don't have diverticulitis!

All of a sudden, my hubby decided we needed to celebrate his retirement, and of course it was…read moreSaturday evening and everywhere was closing! I found Sweet Pea, but the website showed they were already closed. I called anyway, and the wonderful lady who answered was still there. She told me she would wait for me, even though she could have easily gone home. I rushed over and picked up a bunch of beautiful cakes and cupcakes for our celebration. Everything looked so yummy, and just look at the pictures! But above all, I was really touched by her kindness. Waiting for me after closing, just so I could bring something special home for my husband's retirement celebration, was truly admirable. That kind of care and customer service is rare. I absolutely love this place now. Delicious desserts, beautiful presentation, and wonderful people. Sweet Pea saved our last-minute celebration!

I ordered a birthday cake for my son's birthday from Jennifer. Her shop is just down the street in…read moreravenna/udistrict. The process was super easy, cake was beautiful, and everyone raved that it was the best birthday cake they've ever had! Recommend the funfetti for anyone looking for a children's bday cake.

This place closes early regularly! We have come by multiple times and they are closed before their…read moreposted hours. Not just minutes, hours. Delicious treats but unreliable as you can't count on them to be open. I hope they choose to do better as this is the easiest problem to solve.

We ordered a cake here recently--can't recommend it enough! The mascarpone frosting was perfection…read more Ordering online was a breeze. The shop owner also gave us two free cookies as well. Can't wait to try their other stuff

i'd give six stars if possible. the hot cakes are truly incredible and it's fun to have a spot in…read morethe area that is open late and has seating. go here over salt and straw 1000%. nice outdoor patio too. i will say i've tried to get some of the dessert cocktails and they were very meh (actually kinda bad) so i just ignore those and don't stray from what they're good at.

Sometime last month we visited Hot Cakes for their molten chocolate desserts. I tried the Gooey…read moreBrownie Cake, while my friend had the Dark Decadence (the caramel-centered one). The flavors were rich, and decent portions because of heavy cholately cake and icecream combo - can easily share. However, as we entered, I expected that warm, chocolatey aroma to hit, but it was something different (not saying it was bad). The ambiance was cozy and noisy (didn't bother us). In terms of value, it's on the higher side - maybe justifiable if shared, but you might find more variety elsewhere for the same price. Worth a try - maybe as a one-time treat, or if you've got someone visiting. Take a bit of time for cake to come - relatively fast service. Rating: 3.5/5

Buyer Beware! First there are two gluten free items that I love: their flourless gluten free…read morechocolate torte and peanut butter cookies. Their Basque cheese cake fell flat. Pretty tasteless. What bothers me is that they charged me for a whole cake as if I bought 9 slices. When I went to pick it up, it was a lot less tall than when I buy a slice, and I realized they charged me for nine slices when clearly this is an eight slice cake. I paid over $111 dollars. Not sure if I would buy a whole cake again. I think I will stick to slices.

If I were hit by a meteor tomorrow, and then to my complete surprise and amazement were immediately…read morereincarnated as a croissant... ...I would choose to rematerialize as a Madison Park Bakery almond croissant. That's because, if my new life as a French pastry is going to last only about an hour or so before I'm lustily consumed (and perhaps then reincarnated as, say, an aardvark), I would want to spend that hour on earth as the very best of my ilk. Madison Park Bakery's almond croissants are that good. Let's put it this way...soon after trying my first such croissant, I had the opportunity to compare it with some formidable competition: an almond croissant from the world-renown Tartine bakery in San Francisco. It wasn't even close. The Tartine version was disappointedly average: chewy, little if any crispy crunch, uninspired filling, a bit dry overall and just possibly a tad on the stale side, (sure, it's possible that the fancy foods shop I bought it from, rather than from Tartine directly, sold me a day-old? If so, may you be reincarnated as a limp, overcooked asparagus spear!) In delicious contrast, head chef, Provence-born Cecilia Lystad's croissant is more like the Platonic ideal (not that almond croissants were a thing during Plato's lifetime, otherwise we might find them carved in marble relief on the Parthenon's facade): crunchy on the outside, clearly laminated layers (I think that's the correct term) on the inside--nothing like the croissant-impostering ponderous, dry sponges you might encounter, say at Oakland Airport late on a Sunday night. Poor Oakland...maybe you'll be reincarnated as Paris? And just the right amount of butteriness, sweetness, yeastiness. The generous amount of frangipane filling is delightfully jammy and tastes freshly-made, probably of almonds bakery-ground early this morning. What's more, this here dang croissant is paradoxically light and quite filling at the same time (don't forget, this is a supernatural confection--only the baker knows its secrets). While the pastry was half gone in about the amount of time it takes to say "yum!" I wouldn't attempt to eat the whole thing in one go. Half will satisfy you, unless you are a total gourmand or goinfre (look it up). Make a heroically disciplined attempt to save some for an after-dinner treat. Ancient disciplines such as Ayurveda, for instance, maintain we should cover all the major taste bases--including "sweet"--as part of every meal. I can only claim I've scratched the surface of Madison Park Bakery's other offerings (whenever I step in, the devil in my ear aggressively whispers "get the almond croissant, you fool!"), though the chocolate licorice cookie was nice in a subtle "adult" way, and their apricot-almond pastry was like the croissant reincarnated as an accomplished piece of folk art--almost too pretty to eat. As is their pistachio cream tartlet. Because I'm an artist (painter mostly), and a prime way I enjoy life is through the lens of appreciation for striking color juxtapositions, I would be happy to fossilize this tartlet and keep it forever on my countertop--what gets me is that minor key combination of whimsical pistachio green swirls married to the cool red of the fresh raspberries and fragrant raspberry coulis filling. Obviously created by a chef who has a sophisticated eye for subtle color harmony! Then there's her take on the French classic Gâteau au Chocolat. Imagine if a dark brown cow were able to produce milk the color of a shot of espresso macchiato, and that dusky chocolate milk were then hand-churned into dark chocolate butter...that's my best description of the main layer of this deep, dark and dense gâteau. It's meant for those who are in it for the chocolate and not so much the cake. That said, in the spirit of full disclosure, I'm an outlier among patisserie patrons: unlike most Americans, I don't really have a sweet tooth. And prefer to keep my teeth from going wiggly. My vote is always for intensity of flavor rather than sugariness. My ideal of a chocolate cake would contain not only no white flour, but also hardly any sweetener. But then, you're reading the ravings of someone who eats straight 100% cacao baking chocolate without grimacing in the least from the bitterness. Embrace and explore the bitterness, I say. Knowing is appreciating--could help explain the growing popularity of Italian amari, which I also enjoy. Hey chef, you can't please everyone. And shouldn't try, lest risk diluting what you do best. So keep doing it. Be inventive in a way that foremost pleases you. Bake for your own tastebuds and secondarily for your fans, not for your detractors. Judging by the lineup of eager seekers of excellent French patisserie and cuisine, my prediction (and I bet you a lifetime supply of your almond croissant about this!) is that if you stick to your guns you will not only deepen the loyalty of your core base of fans, but also grow that core market. Bon appétit!

The most delicious tres leches cake I've ever had! The storefront was cute and very spacious. Feels…read morelike a unique pop up or retail store since it was so big and had lots of empty space. We tried the classic / traditional tres leches since it's our first time here. Thought $9 was a little pricey but it was enough for 2 portions. Cake was so moist and milky but not too sweet. Loved the flavor and also not too rich so I don't feel guilty at all eating it!

this was straight up an incredible cake…read more from the time i took my first bite, i was immediately surprised as to how flavorful this was the amount of milk soaked in this cake, and the amount that the cake absorbed, was unreal i'm pretty used to dry cakes at this point - so the cake being this wet was so unique when you think about a cake being wet, normally it's not a good thing, but in this case the surrounding milk had so much flavor, so much sweetness, that it gave each bite of the normally-boring cake inside an incredible taste speaking of the sweetness, this was an astoundingly sweet cake, maybe the sweetest cake i've ever had however, this wasn't sickly sweet - on the contrary the sweetness, combined with the milk flavor, created a powerful taste that was absolutely fantastic this place was also unique in the amount of milk used - there was so much that the bottom of the cake box was almost full of milk this had a disadvantage - that i'll get to later - but the advantage was that it drenched every part of the cake in that sweet milk goodness I'd never had tres leches cake before - so I didn't know what to expect - but I simply didn't expect a cake to be this flavorful, the result of pouring three types of milk over the finished cake The whipped cream icing on top also tasted pretty good what makes this cake great can really be seen when comparing it to other cakes other cakes have an inside that's light and fluffy - they have some flavor but the real flavor comes from the icing in this cake, due to the milk and sugar mixture that gets absorbed into the cake, each inside bite comes with that icing flavor + better with that said, this gets really close to a perfect score, but I can't give it that for a couple reasons Firstly, the icing is just whipped cream. Which is fine - it tasted good - but I can't help but think a real icing would've made this a lot better. The whipped cream is simply too airy and light to really taste like anything Secondly, the cake is simply too runny. I recognize this is part of what brings the flavor in, but the downside of this is when taking out slices of the cake (and not eating it directly from the box) the milk gets all over your plate and the texture isn't great. There's also just too much milk at the box in the end

They're currently doing take out only, so it's quiet and there's nowhere to sit inside and only a…read morefew chairs outside. It was a bit confusing as they aren't only pastries and they had a different name out front (I think it was Traditional Japanese Cuisine or similar). The server was very friendly and polite taking my order and they had it ready quite quickly. I tried to order on the app at first but it would say they were out of things that they weren't out of when I ordered with the server. I liked my sushi and matcha cheesecake (not pictured because I ate it too fast) and also the genmaicha! They don't have any alternative milk for the tea lattes though so keep that in mind if you're needing a nondairy option.

We picked up a couple of cake, matcha cheesecake and strawberry roll cake. Our favorite was matcha…read morecheesecake. It was creamy yet light. Strawberry roll cake was a very moist sponge with whipped cream and strawberries on top.

Ok so confession... this place has the BEST key-lime pie slices ! The Mexican Chocolate mouse is…read morealso a 10/10 must try!! Service is always friendly and quick. Ambiance is a quick pick up and go vibe. There are a few small seats inside to enjoy if you'd like.

I stopped by earlier today and honestly, I was just expecting to grab a slice of pie and head out…read more But Lacey at the front counter totally made my day. She was super patient while I hemmed and hawed over which flavor to get, and she gave me a killer recommendation (the Strawberry Rhubarb did not disappoint). It's just nice to run into someone who seems like they actually enjoy what they're doing. She was super quick, super friendly, and just had great energy. If the owners are reading this Lacey deserves a raise! I'll definitely be back. It's 10/10 for the pie, but 11/10 for the service.