Available exclusively September 2026. This is the limited edition Deluxe Collection: a meticulously curated lineup of flavors years in the making, obsessively refined through countless rounds of testing, tasting, and reworking to elevate every possible detail of the hamantaschen experience and showcase the most luxurious, globally sourced ingredients.
Visually striking, unapologetically decadent, and engineered to deliver at the highest level in every bite.
Fragrant Earl Grey tea anchors a lush fig filling, drizzled with bergamot glaze and crowned with edible flower petals. Balanced, aromatic, and quietly opulent, ready for the ball.
Spiced apples and honey simmered with tangy red rhubarb. Brown butter streusel topping baked until crisp and golden. Ring in the Jewish new year (or whatever your September plans) in the utmost sweetness and style.
Smooth, effortless rich pistachio ganache with tahini for creaminess. Toasted kadayif (shredded phyllo) for crunch. Drizzled with dark chocolate and more pistachios, because “enough” isn’t in our dictionary. Finished with 24-karat gold leaf. She doesn’t whisper luxury—she wears it loudly.
Requested for years, finally perfected. Melt-in-your-mouth French custard filling. Real vanilla. Caramelized sugar hand-brûléed by torch. She’s sheer composure until she cracks.
Carrot cake filling to die for. Moist, naturally sweet, and deeply aromatic with cinnamon and nutmeg. Shredded carrot, raisins, and walnuts folded in for texture. Smeared with maple honey cream cheese frosting. She’s the group chat favorite and she knows it.
She walked straight out of the shtetl and into your feed with nutty, glossy poppyseed paste that says, “I was here before your trendy matcha-glazed nonsense, and I’ll be here after.”
All the goodness of a rugelach in a hamantasch—candied walnuts, boozy raisins, and a generous helping of cinnamon sugar folded into luscious apricot preserves. Sweet, classic, and unpredicatable, just like your grandma on vacation.
Granny Smiths simmered with our golden dulce de leche and a hint of clove. Giving orchard girl in a leather jacket. Sweet, not a pushover. Tart, not rude.
The juiciest tart red cherries and a hint of tarragon, swaddled in buttery dough and bedazzled in rock sugar crystals. Dresses like Old Hollywood but might own a motorcycle.
Pecan pie gunning for a promotion. Gooey brown sugar and toasted pecans wired on a triple-shot of espresso, finished with a playful dusting of powdered sugar.
Sun-soaked peaches flown in from wherever peaches are in season. Finished with a touch of warm nutmeg and a buttery golden crumble. Summer in a bite. Even in the winter.
She’s salty and sweet. Luscious, slow-cooked dulce de leche balanced with flakes of Cyprus sea salt. You’ll be thinking about her for months.
Macerated strawberries layered beneath a loaded swirl of tangy cheesecake. Real vanilla beans, obviously. Romantic, reckless, ready to ghost you after dessert.
Real strawberries slow-roasted to syrupy perfection with cardamom, rosewater, and crushed pistachio. Dramatic. Crunchy outside, soft inside. Probably listening to Lana Del Rey.
Costa Rican bananas caramelized with brown sugar and flambéed with a splash of dark rum. Topped with a brûléed slice of banana. Eat responsibly (or don’t).
Fresh oranges reduced with aromatic orange blossom essence and star anise comprise the most insane marmalade you’ve ever tried. If she had a playlist, it would just be three hours of Joni Mitchell.
Blackberries, blueberries, and raspberries simmered low and slow, infused at the last minute with tupelo honey and real vanilla. Doesn’t shout to be noticed because she knows exactly who she is.
Semisweet chocolate fudge infused with our churro spice blend and imported dried Mexican chilies for a warmth that lingers. Hot cocoa’s wicked older sibling with better taste in shoes.
