Nichole's Fine Pastry Prices in Fargo, ND 58103
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Four-Layer Cakes |
| Round rectangular $6.00 2-3 servings, $75.00 32-40 servings, $28.00 6-8 servings, $115.00 64-80 servings, $45.00 12-16 servings.Extra filling, raspberry, strawberry or apricot preserves or ganache$ 5 2-3 or 6-8 servings $10 32-40 servings $ 7 12-16 servin |
| Carrot Cake |
Moist, dense carrot cake with currants, filled and frosted with traditional cream cheese frosting.
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| Coconut Cake |
Butter cake enhanced with coconut milk and flaked coconut, finished with buttercream or 7-minute frosting.
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| Lemon Curd Layer Cake |
Light lemon sponge cake with lemon curd filling and lemony whipped cream
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| Raspberry or Apricot Almond Cake |
Almond cake filled and topped with vanilla buttercream and raspberry or apricot preserves. Wrapped in toasted sliced almonds.
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| Chocolate Caramel Sea Salt Cake |
Chocolate butter cake filled and frosted with salted caramel buttercream and garnished with chocolate ganache.
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| German Chocolate Cake |
Chocolate butter cake filled with coconut pecan frosting and lathered with chocolate ganache.
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| Red Velvet Cake |
Butter cake with a touch of cocoa, garnished with velvety cake crumbs. Choose vanilla buttercream, chocolate ganache or cream cheese frosting.
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| Lemon Poppyseed Cake |
Light lemon poppyseed cake filled and frosted with lemon buttercream.
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| Zebra Stripe Cake |
Alternating layers of chocolate and white cake, filled and frosted with vanilla buttercream.
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| Waldorf Astoria Cake |
Chocolate butter cake filled and frosted with dark chocolate ganache.
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| Vanilla Bean White Cake |
White cake flecked with vanilla bean, filled and frosted with vanilla buttercream.
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| European-Style Pastry |
| Made from scratch at nicholes fine pastry located on historic south eighth street in downtown fargo. |
| Weekly Dessert Features Menu |
For cheesecakes, pies, eclairs, napoleons and cannolis
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| Tarts |
| Chocolate Caramel Sea Salt Tart | $24.00 |
Brownie-like filling, caramel and ganache, sprinkled with sea salt in a chocolate tart shell.
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| Lemon Curd Tart | $24.00 |
Lemon curd filling topped with meringue in a tart shell.
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| Fresh Fruit Tart | $28.00 |
Seasonal fresh fruits and berries arranged on pastry cream in a baked tart shell.
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| Key Lime Pie | $28.00 |
Real key lime juice filling baked in a toasted graham cracker crumb crust
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| Mousse Cakes |
| Strawberry Mousse Cake | $28.00 - $50.00 |
Vanilla bean cake layered with strawberry mousse and ganache topped with strawberries.
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| Raspberry Lemon Mousse Cake | $28.00 - $50.00 |
Light lemon sponge cake layered with lemon mousse, raspberry preserves and fresh raspberries
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| Opera Cake | $28.00 - $50.00 |
Layers of almond sponge cake soaked with coffee liquor syrup, layered with coffee mousse and topped with ganache
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| Tiramisu | $28.00 - $50.00 |
Lady Fingers soaked in an espresso liquor syrup, layered with mascarpone custard and whipped cream
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| Chocolate Feuilletine Cake | $28.00 - $50.00 |
Chocolate cocoa cake base layered with hazelnut crunch and dark chocolate mousse, enrobed in dark chocolate glaze
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| Cupcakes |
| Standard-size cupcakes topped with a swirl of buttercream. Standard-size cupcakes topped with choice of: dark chocolate ganache or caramel buttercream or whipped heavy creamr or cream cheese swirl. Flavors: Carrot, coconut, chocolate, red velvet, vanilla |
| Fillings | $27.00 |
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| Raspberry Preserves | $27.00 |
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| Strawberry Preserves | $27.00 |
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| Lemon Curd | $27.00 |
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| Pastry Cream | $27.00 |
Add $3.00 per dozen, one flavor
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| Pies |
| We make our pie crust with flour, butter, water, salt and a touch of lard to ensure flakiness. Cream pies are topped with real whipped heavy cream. All pies require refrigeration |
| Lemon Meringue | $10.00 - $24.00 |
June 30-july 2, august 4-8, september 9-12
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| Butterscotch Cream | $10.00 - $24.00 |
July 7-11, august 11-15, september 15-19
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| Chocolate Cream | $10.00 - $24.00 |
July 14-18, august 18-22, september 22-26
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| Rhubarb Strawberry Streusel | $10.00 - $24.00 |
July 21-25, august 25-29, september, 29-October 3
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| Coconut Cream | $10.00 - $24.00 |
july 28-august 1, september 1-5
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| Specialty Pastry |
| Napoleons |
Layers of puff pastry, apricot preserves and diplomat cream, glazed with fondant.
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| Cannolis |
Classic cannoli shells filled with sweetened ricotta and mascarpone cheeses spiked with a hint of orange and grated chocolate. Garnished with pistachios, chocolate and candied orange peel.
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| Eclairs |
Pate a choux a light, piped crusty shell filled with vanilla bean pastry cream and glazed with chocolate.
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| Cheesecakes |
| Grasshopper Cheesecake | $40.00 |
Crème de menthe liquor cream cheese filling baked in a chocolate cookie crust. Contains alcohol.
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| Turtle Cheesecake | $40.00 |
Chocolate filling baked in a chocolate cookie crust and topped with caramel, ganache and pecans.
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| Strawberry Polka Dot Cheesecake | $40.00 |
Cream cheese filling baked in a graham cracker crust; slices reveal polka dots of strawberry filling.
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| Chocolate Swirl Cheesecake | $40.00 |
Cream cheese, mascarpone and chocolate filling swirled and baked in a chocolate cookie crust.
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| Mascarpone Cheesecake | $40.00 |
Creamy mascarpone filling baked in a cashew crust, served with passion fruit caramel or berry sauce topping.
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| Specialty Cakes |
| Cheesecake | $24.00 |
Basic, amaretto, lemon, chocolate turtle 6-inch round. Minimum order of six. 8-10 servings each cutting fee applies
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| Kransakake | $75.00 - $40.00 |
Traditional Scandinavian celebration cake made with 18 graduated con cen tric rings of chewy almond macaroon, stacked and piped with royal icing. 75-100 servings, 75 additional servings
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| Individual Fondant Cake | $12.00 |
3-inch square, three-layer cake covered in fondant and tied with a bow.
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| Centerpiece Cake | $24.00 |
6-inch round, four-layer cake for each table. Extra for fondant, decorations and custom color. Minimum order of six.
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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