Tonto’s pastry chef, Amanda Crick, develops imaginative, eye-popping desserts that are to die for. Her scrumptious sweets are made from scratch using fresh, seasonal ingredients. Guests’ favorites include the luscious crème brûlée and buttermilk chocolate cake. In addition to preparing sweet delights, she also bakes our entire selection of irresistible breads in-house daily. Crick and her creations have been featured in Phoenix Magazine.
House-Made Desserts
- House-Made Guinness Stout Ice Cream and a Molasses Pecan Caramel Tartlette, served with Bailey’s Cream, Chocolate Sauce Drizzle & Chewy Chocolate Caramels
- Tropical Savarin of Pineapple Syrup-Soaked Sponge Cake & Coconut Milk Flan, Sliced Mangos & Passion Fruit Coulis
- Lemon-Lime Sour Cream Meringue Pie with Fresh Raspberries & Sliced Kiwi, Baked in an Almond Pie Crust
- House-Made Mint Chocolate Chip Ice Cream Torte layered with Chocolate Sponge Cake and Dark Chocolate Ganache, served with Chewy Fudge Crumbles
- “Amanda’s Magic:” Rum Fudge Cake layered with Butterscotch Custard, topped with Macadamia Nuts, Coconut, Chocolate & Butterscotch
- Warm Buttermilk Chocolate Cake with Candied Pecan Ice Cream and Warm Chocolate Sauce
- Crème Brûlée with a Sesame Honey Lace Cookie
- House-Made Sorbets & Bertos Ice Creams
All desserts are 9
