La Duni Baking Studio & Café - Stonebriar Centre

Chicken, bacon, salami, parmigiano, lettuce mix, tomato, sherry dressing, reddish, and cucumber.

Balsamic red quinoa mixed with veggies, lettuce mix, crispy potatoes, and parmigiano.

Lettuce mix, rice mix, and diced plantains side of sherry dressing.

Baby arugula, roasted tomatoes, sherry dressing, and parmigiano.

Romaine lettuce, parmigiano, butter croutons, and Caesar dressing.

Imported Cotto ham, esh egg, Cheddar cheese, crispy potatoes, and roasted salsa.

Homemade chorizo, fresh egg, Cheddar cheese, crispy potatoes, and roasted salsa.

Argentinean sausage, esh egg, Cheddar cheese, crispy potatoes, and roasted salsa.

Bacon, fresh egg, Cheddar cheese, crispy potatoes, and roasted salsa.

Croissant, egg, ham, parmesan cheese, Cheddar mayonnaise, and oven roasted tomato.

Double butter and handmade artisan croissant.

Two walnut and tart cherry scones, in a bag with a bow. Great warmed with butter and duni jam.

Butter puff pastry baked with Texas pecans and raspberry jam.

Butter puff pastry sprinkled with pecan sugar, and in a bag with a bow.

Sweet dough filled with toasted Texas pecans, cinnamon butter, and honey glaze.

Homemade butter puff pastry filled with bakers cheese and guava jam in a bag.

Extra crunchy butter sugar crust, baked on artisan egg bread, pure cane sugar, fancy flour, Mexican vanilla, and Aztec chocolate.

Double butter and croissant.

Sweet egg bread rolled with guava paste and topped with real vanilla and sugar icing.

Mayonnaise, roasted chicken, provolone, bacon, esh tomato, arugula, and chimichurri. Served with julias kitchen giardiniera.

Imported Cotto ham, Swiss gruyere, Dijon, and cultured butter. Served with julias kitchen giardiniera.

Pork sausage, chimichurri, provolone, lettuce, diced tomato, Dijon, and mayonnaise. Served with julias kitchen giardiniera.

Arugula, brie, oven roasted tomato, parmigiano, and sherry dressing. Served with julias kitchen giardiniera.

Flaky butter dough shell, filled with Ground Beef Picadillo and served with hand-cut Chimichurri Mojo

Flaky butter dough shell, filled with Argentinian style pork sausage and served with a side of Mojo Rojo

Flaky butter dough shell, filled with a fricassee of sauteed wild mushrooms (Vegetarian)

Flaky butter dough shell, filled with ham and imported gruyere mixed with bechamel sauce.

Good enough for humans better for dogs.

Creamy and intense made with melted homemade Belgium chocolate ganache.

Served with espresso, melted homemade Belgium white chocolate ganache, and milk.

Creamy and intense, made with melted homemade Belgium chocolate ganache.

Served with two parts of hot milk and a dash of other milk.

Espresso shot served in a cup with two parts of hot milk, one part of froth and homemade Belgium chocolate.

Espresso served in a cup with one part hot milk, one part milk froth, and caramel sauce.

Espresso shot served in a cup with one part hot half and half and one part froth.

Espresso shot served with a one by third of hot milk and one by third of frothed milk

Espresso shot served in two oz cup with a dash of hot milk.

Espresso shot served in an iced glass with one part cold milk and one part frothed milk.

Espresso shot served in a cup with hot milk, light foam taco's and chef Julia's favorite.

Full six oz cup of light espresso.

Espresso shot served in a two oz cup.

European blend of Latin coffee beans.

Mantecada vanilla sponge cake, soaked in cuatro leches sauce, topped with caramelized Swiss meringue, and lined with Arequipa reduction. AWARD-WINNER best dessert in Dallas by D Magazine

Dark espresso chocolate cake, frosted with milk, semisweet and dark chocolate truffle ganache, and studded with caramelized roasted hazelnuts dipped in milk chocolate. AWARD-WINNER Best chocolate cake in the USA by Food Network.

Vanilla sponge cake laced with Venezuelan rum, filled with vanilla pastry cream, glazed with dark chocolate truffle, and milk chocolate ribbons.

Mantecada vanilla sponge cake, topped with homemade fresh lemon-lime citrus custard, frosted with caramelized Swiss meringue.

Mantecada vanilla cake and frosted with caramelized roasted hazelnut milk chocolate truffle.

Vanilla double butter, burnt sugar frosting.

Duni's personal take on the classic, Belgium dark chocolate red velvet cake and frosted with real vanilla cream cheese frosting. No artificial red colorings here, just pure chocolate bliss.

Served with rum and coffee soaked cake fingers, mascarpone chiboust cream, and homemade chocolate truffle ganache.

Two walnut and tart cherry scones, in a bag with a bow. Great warmed with butter and duni jam.

Sweet dough filled with toasted Texas pecans, cinnamon butter, and honey glaze.

Nana’s classic cinnamon bun with cream cheese frosting.

Homemade butter puff pastry filled with bakers cheese and guava jam in a bag.

Extra crunchy butter sugar crust, baked on artisan egg bread, pure cane sugar, fancy flour, Mexican vanilla, and Aztec chocolate.

Sweet egg bread rolled with guava paste and topped with real vanilla and sugar icing.

Nana’s classic cinnamon bun with cream cheese frosting.

Thinly spread dark chocolate, sprinkled with sea salt, and toasted whole almonds.

Milk chocolate tossed corn flakes.

Chocolate tossed cookie crumbs and nuts milk.

Milk chocolate dipped puffed rice treat.

Milk chocolate tossed puffed rice.

Milk chocolate enrobed, buttery English toffee, and fresh toasted pecans.

Milk chocolate tossed puffed rice trat balls.

Gluten Free almond cookie and dipped in dark Belgium chocolate.

Our famous pink vanilla hand-spun cotton candy in a glass jar

Our famous pink vanilla hand-spun cotton candy in a glass jar

Gluten Free almond cookie and dipped in dark Belgium chocolate.

Our famous pink vanilla hand-spun cotton candy in a glass jar