Along with the Town Center on Sunday, Disney’s latest escapade in baked goods was unleashed upon the world: Amorette’s Patisserie. Per Disney’s official description:

Classic and contemporary cakes and pastries are the stars in this high-end pastry shop where guests can watch pastry chefs decorate signature cakes in the on-stage finishing kitchen. Every item features boutique-style packaging, inspired by old-fashioned hatboxes, lending to the sophisticated feel of the location.

The shop has a rather pleasant interior.

Just like many of the new areas coming to Disney Springs, Amorette’s Patisserie also has an elaborate backstory. Established as one of the first shops in Town Center (circa 1900’s) and passed down through the generations, the patisserie is currently owned by artistic sisters Kara and Sara, where they pour great care into designing and creating the most unique and artistic pastries, since “Amorette” means “little love” in French.

There are a few pre-packaged desserts available as well.

Interestingly enough, the kitchen where the pastries are produced is upstairs, so this beautiful elevator is used to send the goods downstairs to the storefront.

All of the treats in the case are pretty much $8 each, which may sound high, but these are table service restaurant quality desserts, and in some cases far exceed many of those offerings around Walt Disney World in quality and taste. Not pictured are other items such as the cookies and macaroons, which are also available.

Once you pick out your pastries, they are placed on a tray and brought to the checkout area for you. You can choose to dine-in or take the desserts with you as well as there is a small dining area inside.

We started with the Avant Garde Chocolate Mousse and the 49th and Broadway Cheesecake. The chocolate mousse was fantastic, very rich and of a good portion size. The cheesecake was good as well, but definitely not the best cheesecake I’ve ever had (but probably better than any I’ve had at Disney World in fairness).

What I was most excited about after seeing the first press release was Amorette’s Hot Chocolate Ganache with Chantilly and Shaved Dark Chocolate. I must say, when I received the very tiny espresso-sized cup, I was a bit disappointed, especially at over $5. However, this stuff is fantastic. The whipped cream was very thick and almost hard to break through, but when it mixed with the hot chocolate, it was simply perfect. It’s hard to warrant this at the current price, but the taste makes one hell of an argument.

Everyone’s favorite had to be the Reflections in Memphis. This is a peanut butter mousse topped with fried bananas and bacon that is simply good enough for Elvis to rise from the dead for. We will be back just to have this again. Seriously.

They also serve a selection of Joffrey’s coffee beverages, as well as some champagne and sparkling wines.

The last dessert we had was the Dancing with Pavlova, which is a light raspberry crisp. It wasn’t bad, and if you like raspberry I assume this will be your favorite. It was kind of hard to eat as it is quite large and pretty solid, but otherwise fine.

The couple next to us had the Key Lime Tart and Strawberry Mousse and seemed to enjoy both thoroughly (and yes, we did ask permission to take a picture of their food).

Amorette’s produces a signature cake that will run you about $85.00 and they also take cake orders in advance as well.

The level of service we were provided was also second-to-none. The cast members who helped us both order and checkout were very knowledgeable and courteous, as you

Overall, I think this is a great addition to Disney Springs and a good alternative to both Sprinkles and Erin McKenna’s. Is it pricier? Yes, but the quality is what you would expect from the finest signature Disney table service restaurants but in a bakery format. I think this is going to be a real hot spot at Disney Springs in the years to come, and I expect to see see some new creations appear here regularly as the chef’s experiment with this new culinary playground they have been given.

Tom Corless