Nothing gets your morning juices flowing better than a strong cup of joe, or a fine bracing tea, paired with a bagel, muffin or pastry – or even some satisfying, homemade chocolate chip cookies.


Caffè Casa offers all that and more — including designer cakes for special occasions and weddings.


Ginger molasses cookies, croissants, both plain and filled, brownies, peanut butter chocolate chip bars.
Coconut macaroons, peanut butter buttons and turtles are all gluten free staples, and no-bake cookies too.


The gleaming bakery case features a rotating selection of fine goods always prepared fresh daily.


These include pumpkin roll, apple crumb loaf, zucchini and banana breads and oatmeal raisin walnut cookies. A customer favorite are the Magik Bars a truly
magical concoction consisting of graham cracker crust, chocolate chips, walnuts coconut and marshmallows. Baklava is sourced from Dearborn for a truly authentic experience. If Kathy could make it better, she would.


Everything baked in-house consists only of the finest ingredients —rich butter, superior milk and dark chocolate, top-grade flours, and local farm fresh eggs. Kathy wouldn’t have it any other way. She’s always devising and testing new creations to satisfy customers.


Another of Caffè Casa’s best seller
s are the turtle bars, one of John’s creations. They look delicious yet simple,  but they truly are confectionary art, molded through an exacting scientific process perfected over the course of 25 years.


It all begins with the caramel — that lovely, nutty, buttery, irresistible caramel.


The caramel preparation has to be precise, or it doesn't turn out as well as it should. It has to be made when it's cold and dry with heavy cream from winter months so the cows are generating enough fat to make the perfect caramel. John obsesses over it.



Legend has it John’s aunt got the caramel recipe from a friend and she was sworn to secrecy to never give it away. But she loved her nephew, and allowed John to watch the process — without actually giving out the recipe, so as not to violate her sworn oath.


To this day, John keeps his version of the recipe locked away. Not even Kathy is privy, t
o her chagrin.


But she has plenty of her own creations to keep her busy. Sometimes there is nothing more satisfying than a chewy, chocolatey brownie — one of Kathy’s favorites.



She’s equally happy whipping up batches of cookies.











Or piles of muffins and other goodies, like coconut macaroons.












One of Kathy’s most scrumptious creations is h
er fluffy yet decadent cheesecake, a recipe she herself has perfected over two decades. Think extra sour cream, a graham cracker crust light and crunchy without any added sugar — and a few other tweaks that will remain secret.



Her towering tr
iple-layer carrot cake, rich and moist and full of walnuts, slathered with cream cheese frosting, is a thing of beauty. One slice is never enough. You will be more than tempted to get a second to go.


And her mouth-watering chocolate cakes? Well, what can we say? Other than she will be happy to make your celebration, or wedding, an extra special event with one of her unique confections.


Kathy has baked dozens of wedding cakes over the years. Here are a few examples of her speciality and wedding cakes.

 

Chocolate praline cake with dark chocolate bark, being ravaged

Chocolate turtle cake, going to a new home

Tiered lemon summertime cake, waiting for the bride and groom