Tommy Driscoll Culinary Portfolio
Viennoiserie

Brioche rolled into the classic shape, garnished with pearl sugar.

Chocolate Hazelnut Brioche, filled with a hazelnut filling and chocolate bars, topped with streusel.

Apple Brioche filled with pastry cream and sliced apples, topped with streusel with oats.

Brioche Rolls cut into a Swiss flag pattern, garnished with pearl sugar.

Apricot Danish, folded in a pinwheel shape, filled with pastry cream, topped with an apricot slice, glaze, and chopped pistachios.

Chocolate Hazelnut Danish, filled with a hazelnut filling and chocolate bar, topped with streusel.


Pretzel Croissant sprinkled with sea salt

Chocolate Croissant garnished with chocolate nibs and confectioner's sugar.

Cinnamon Bun garnished with frosting

Sticky Buns filled with cinnamon and sugar, topped with brown sugar and pecans

Hazelnut Snails filled with hazelnut spread, topped with icing and chopped pistchios

Russian Braid filled with hazelnut spread, topped with icing and chopped pistachios.

Pumpkin Muffins topped with streusel.

Zucchini Muffins topped with lemon glaze

Blueberry Muffins topped with streusel

Stollen Bread garnished with granulated and confectioner's sugar