Red velvet pastries are delightful treats that capture the distinct flavor and vibrant color of red velvet cake. These pastries typically feature a rich and moist red velvet-flavored base, often made with cocoa powder and buttermilk.

Strawberry pastries are delightful baked goods featuring a light and flaky pastry filled with a luscious strawberry filling. The filling is often made with fresh strawberries, sugar, and sometimes a touch of lemon juice for a perfect balance of sweetness and tartness.

Vanilla pastries are exquisite baked goods that highlight the classic and timeless flavor of vanilla. These pastries typically feature a light, flaky, or buttery base, such as puff pastry or shortcrust, infused with the sweet and aromatic essence of vanilla. 

Tiramisu pastries are delectable Italian desserts that capture the essence of the classic tiramisu in a pastry form. Typically, they feature layers of coffee-soaked ladyfingers or sponge cake, alternated with a rich and creamy filling made from mascarpone cheese, sugar, and often flavored with cocoa or coffee.

Orange pastries are delightful treats that showcase the bright and citrusy flavor of oranges. These pastries often feature a flaky or buttery pastry base, such as puff pastry or shortcrust, infused with orange zest or extract to impart a distinctive citrus kick.

Pineapple pastries are tropical delights that feature the sweet and tangy flavor of pineapple. These pastries often incorporate pineapple in various forms, such as pineapple jam, compote, or even fresh pineapple chunks.

Caramel pastries are indulgent treats that showcase the rich and buttery flavor of caramel. These pastries often feature a flaky or buttery pastry base, such as puff pastry or shortcrust, complemented by layers or fillings of caramel.

Chocolate pastries are irresistible treats that celebrate the rich and decadent flavor of chocolate. These pastries often feature a variety of chocolate-infused elements, such as cocoa-flavored dough, chocolate ganache, or layers of chocolate filling.