"Pastry chef Peter Abrams is making waves in St. Louis and now, nationwide. From his top-rated Café Glacé, he creates sophisticated ice cream cakes that are a far cry from the dull ice cream parlor versions."-Chocolatier Magazine, December 2005
". . . our Fab Find is a frozen and sweet treat, designed especially for holiday entertaining. We found gourmet ice cream cakes that are handmade and filled with quality ingredients."-St. Louis Post-Dispatch
"The company makes a premium version of the Cookiepuss classic that lives up to even super-Frenchie standards . . . After just a taste, even the staunchest of anti-American gastronomes will eat his words."-Daily Candy, June 2, 2006
"Peter Abrams' combination of homemade ice cream and sorbet take the ice cream cake to a classic level, perfect for any occasion."-South County Journal
"St. Louis based pastry chef Peter Abrams considers America's lack of access to good-quality European-style ice cream cakes a grave injustice, and he's tackled the root of the problem by opening Café Glacé. The shop's sleek, modern ice cream cakes pair Café Glacé's own super premium ice cream with sorbet made in-house."-Belly DuJour, June 20, 2006
"Abrams has taken that humble American dessert and infused it with a decidedly continental viewpoint to create his gourmet, handmade ice cream cakes in the Old World tradition."-St. Louis Jewish Light, December 14, 2005
"Café Glacé's delicate offerings are a far cry from what you might get at Dairy Queen or Baskin-Robbins."-The Daily Sauce, July 5, 2005
"115 Hottest Things in St. Louis"-St. Louis Post Dispatch, July 15, 2006
