Moonflour Desserts

Operating out of The Pastry Project, Moonflour Desserts expands beyond its core cupcakes into small tarts, custom cakes, and gluten-free selections, with recipes like Raspberry Lemon Meringue and Black Velvet formulated to avoid overly sweet frostings. The lineup includes plant-based options with a signature vegan frosting, alongside custom flavor crafting upon request. While the operation itself is nut-free, everything is produced in a commercial kitchen that handles nuts, and items require minimum quantities of 6 or 12 depending on the dessert.