Engadiner Nut Torte


| /

As featured in Forbes & Kitchn.

A traditional specialty from the beautiful southeastern region of Engadine, Switzerland. This unique torte is made with fresh roasted pecans and creamy caramel baked between layers of buttery sugar dough, sliced, and covered in our signature Swiss milk or dark chocolate. Yes, it tastes as decadent as it sounds.

Click the tabs to view details




14 oz (4 pieces) - 6" L x 4” W x 1 ½” H
41 oz (12 pieces)  - 9 ¾” L x 9 ¾" W x 1 ½” H


Sugar Dough Shell: Wheat Flour, Butter, Sugar, EggsMilk, Lemon, Salt

Caramel Pecan Filling: Sugar, Cream, Pecans, Honey, Glucose

Milk Chocolate Covering: Sugar, Cocoa Beans, Cocoa Butter, Whole Milk Powder, Sunflower Lecithin, Vanilla

Dark Chocolate Covering: Cocoa Beans, Sugar, Cocoa Butter, Sunflower Lecithin, Madagascar Vanilla

No peanuts on premises. No preservatives. 

Enjoy within a few months.

Store in a cool, dry place away from heat or direct sunlight. Do not refrigerate.

As of March 2022, our Milk, Dark and White Chocolate contain sunflower lecithin (no soy) regardless of ingredients that may be listed on packaging.



Sometimes called a nusstorte, or a Swiss walnut cake, this torte is traditionally Swiss, typically made with a sweet, caramelized nut-filled pastry. 

Although the recipes vary slightly throughout the country of Switzerland, each is said to be passed down from generation to generation, hidden in closely-guarded recipe books. Ours is created using a classic Swiss family recipe brought by André’s son Marcel Bollier after he trained as a pastry chef in Switzerland and quickly became a family, staff, and customer favorite. 

This confection is incredibly unique in the United States, decadent and delicious. It is handmade from start to finish first by our pastry chefs and then our confiseurs using only the highest quality ingredients. 

Our recipe varies slightly from the more traditional version as we substitute pecans for walnuts. We use fresh roasted pecans and blend them with creamy caramel, adding a touch of honey for an added twist before baking between layers of buttery sugar dough. We then add a decadent layer, covering each slice in our signature Swiss milk or dark chocolate. 

As in all of our products, we do not use any additives or preservatives, but this torte is naturally shelf stable and will keep fresh for four months.


Back to the top