Our first priority at Café Glacé is taste. We know that quality products begin with quality ingredients. Because of that we use the finest super premium ingredients from around the world. This allows us to create frozen desserts better than you’ve ever tasted. At Café Glacé you will not find cakes comprised of a hunk of flavorless vanilla ice cream on top of a piece of equally flavorless frozen cake, topped with a super sugary frosting-like substance. What you will find are cakes that combine ice creams and sorbets in flavor combinations that make them perfect for every event from a summertime backyard barbeque to a formal dinner party to everything in between. Some of the combinations are traditional, like mint and chocolate, while others may seem a bit more unusual, like lavender and Mirabelle plum. We’re sure you will enjoy these new flavors as much as you will those you already know and love.

We also know that eating is a total sensory experience. With that knowledge in mind, we make our cakes visually appealing just like those you would find in the finest pastry shops or best restaurants. We do not believe in excess. Our style is classy and elegant. All of our cakes are beautiful and will arrive at your home looking perfect.

Our pastry chef, Peter Abrams, is classically French trained and has worked and studied with some of the most accomplished and well-respected pastry chefs in the world. After receiving his Certificate of Pastry Arts at the prestigious French Pastry School in Chicago, he served as Pastry Sous Chef in top restaurants in Chicago and the Napa Valley. He returned to St. Louis, the city in which he was raised, to open Café Glacé and create the most exciting frozen desserts to be introduced to the American foodie in years.