Saturday, October 17 — Autumn Pastries & Halloween Treats at PSU
A DEEPER TASTE OF AUTUMN — SATURDAY, OCTOBER 17
Japanese pumpkin, Honeycrisp apples, ube, ripe pears, persimmons, and a little Halloween magic.
Autumn is settling into the Mio’s Delectables kitchen, bringing Japanese pumpkin, organic Honeycrisp apples, ripe pears, persimmons, figs, fragrant teas, and even a little Halloween magic.
This week’s collection is filled with deeply comforting seasonal flavors, playful colors, and many layers of handmade creams, fillings, compotes, and confitures.
JAPANESE PUMPKIN MONT BLANC
Our newest Mont Blanc begins with a buttery Galette Bretonne, followed by house-made anko, pumpkin butter, matcha ganache, matcha mousse, and hōjicha cake.
Each cake is covered with whipped cream and finished with ribbons of Japanese pumpkin filling.
Earthy matcha, roasted hōjicha, mellow red bean, and rich pumpkin come together in an autumn dessert with a distinctly Japanese heart.
ORGANIC HONEYCRISP APPLE CHIBOUST
Made with organic Honeycrisp apples from Hood River, the apple filling is slowly cooked for three hours to concentrate its natural sweetness and flavor.
At the center is a layer of house-made Pinot Noir grape confiture, made with grapes generously shared by Shiba Wichern Cellars.
Finished with a beautifully caramelized top, this dessert brings together silky Chiboust cream, deeply cooked apples, and a bright burst of local grape.
UBE MILLE CRÊPE
Seven delicate layers of crêpes are filled with ube filling and diplomat cream, brushed with rum syrup, and finished with matcha cake crumbs and cranberries.
Creamy, gently earthy, and beautifully colorful, it is a playful meeting of ube, matcha, and autumn fruit.
MAPLE SWISS ROLL WITH RIPE PEAR & FIG CREAM
A soft maple Swiss roll filled with house-made fig cream and pieces of perfectly ripe pear.
The outside is finished with more fig cream, fresh figs, and raspberries.
The gentle warmth of maple, mellow pear, and softly fruity fig cream make this a light and delicate celebration of autumn.
EARL GREY SHORTCAKE WITH FRESH PERSIMMON & APRICOT CREAM
Fragrant Earl Grey shortcake layered with fresh persimmon and finished with house-made apricot cream.
Floral tea, naturally sweet persimmon, and the bright fruitiness of apricot come together in a beautifully balanced seasonal cake.
CARAMEL HAZELNUT POUND CAKE WITH PUMPKIN ICING
A rich caramel pound cake finished with pumpkin icing, chocolate, toasted hazelnuts, and caramel pieces.
Moist, buttery, nutty, and full of warm autumn flavor—just right with an afternoon cup of coffee or tea.
GLUTEN-FREE HALLOWEEN BUTTER COOKIES
Halloween has arrived at Mio’s Delectables!
Our buttery gluten-free cookies are dressed up as pumpkins, ghosts, witch hats, and black cats. Each one is finished by hand with chocolate and a little festive sparkle.
Every package includes four different designs—a sweet treat for yourself or a delightfully spooky gift to share.
SEASONAL TARTS & MORE
Our table will also be filled with our colorful seasonal fruit tarts and other handmade favorites, featuring the beautiful fruits and flavors of the Pacific Northwest autumn.
OCTOBER 17 MENU
TARTS
• FIG APRICOT Crumble Tart — FIG confiture and dark chocolate ganache
• Banana Crumble Tart — flambéed banana, chocolate ganache and caramel
• Fresh Strawberry Custard Tart — strawberry pâte de fruit, strawberry raspberry ganache and white chocolate coating
• Lemon & Yuzu Curd Tart — marmalade de citron and white chocolate coating
• Fresh Raspberry Strawberry Tart
•FRESH FIG TART
• Fresh Cara Cara Orange French Fromage Tart — Lavender Gem tangelo confiture
• Fresh Blueberry French Fromage Tart — blueberry confiture and citron marmalade
• Fresh Grapefruit French Fromage Tart — Kirsch-soaked pineapple and Lavender Gem tangelo confiture
•FRESH PLUM Fromage Tart — apricot filling and raspberry confiture
TARTLETS
• Lime Curd Tartlet — marmalade de lime
• Matcha White Chocolate Ganache Tartlet — thin layer of lemon curd
• Strawberry Raspberry White Chocolate Ganache Tartlet — thin layer of lemon curd
• Blueberry White Chocolate Ganache Tartlet — thin layer of lemon curd
• Coffee Hazelnut Chocolate Ganache Tartlet — homemade caramel
• Dark Chocolate Ganache Tartlet — raspberry confiture
SHORTBREAD COOKIES
• Gluten-Free Vanilla Bean Shortbread Cookies
• Vanilla Bean Shortbread Cookies
• Bitter Chocolate Shortbread Cookies
• Jorinji Miso & Sesame Shortbread Cookies
• Matcha Shortbread Cookies
• Hōjicha Genmai Shortbread Cookies
• Raspberry Strawberry Shortbread Cookies
• Coconut Lavender Shortbread Cookies
CAKES, PASTRIES & COOKIES
• Pavé au Chocolat Cake
• New York–Style Cheesecake
• Hōjicha New York–Style Cheesecake
• Matcha New York–Style Cheesecake
• 70% Chocolate Macarons with Dark Chocolate Ganache
• Raspberry Macarons with Raspberry White Chocolate Ganache
• Matcha Macarons with Matcha Chocolate Ganache
• COFFEE Macarons with COFFEE Chocolate Ganache
• Galettes Bretonnes
• Gluten-Free Butter Cookies
• Chocolate-Dipped Biscotti
• Palmier Cookies
• Maldon Sea Salt, Callebaut 54.5% Chocolate Chip & Hazelnut Cookies
• UNSULPHURED MOLASSES CRINKLES COOKIES
• Vanilla Cream Cornet — flaky horn-shaped pastry filled with crème diplomate
• Canelé with Cameron Winery Honey
• Japanese-Style Soufflé Cheesecake
• Burnt Basque Cheesecake
• Jack Daniel’s HONEY Whiskey Cake with Whiskey Butter Icing
• Banana Hazelnut Coffee Shortcake with Coffee Cream
• Strawberry Vanilla Shortcake with Vanilla Cream
• TRIPLE BERRY Torte with TRIPLE BERRY Confiture
Everything is made from scratch in small batches—from the anko, pumpkin butter, fruit compotes, and confitures to the custards, creams, cakes, and delicate finishing details.
Available today, Saturday, October 17, at the PSU Farmers Market.
Please note: Although our Halloween Butter Cookies are made with gluten-free ingredients, they are prepared in a facility that also handles wheat. They are not recommended for those with celiac disease or severe gluten sensitivities.
We can’t wait to share this week’s autumn collection with you!
Mio’s Delectables