This marks the second confection collaboration between the bakery-cafe chain and The Pinkfong Company.

The bakery-cafe chain is celebrating the change in seasons as well as fathers this month.

Husk Savannah is preparing for a bountiful harvest these next few months with the help of regional purveyors, offering an array of fresh produce for its seasonal dessert menus.

The company will showcase creative application ideas and live demos that deliver on key bakery trends at the event taking place June 9-11 in Houston.

The summer season brings smaller sizes, fun and color to the menu.

This cheesecake, created by pastry chef Joy Razo, is served exclusively at Washington, DC’s New Orleans-inspired restaurant, Dauphine’s.

The collection features a total of six flavors, including new limited-time pop-ups and returning fan-favorite options, making it the brand’s largest summer release in its 27-year history.

The bakery-café chain is introducing a collection of new refreshing lemon delights, from pastries to lemonade refreshers.

This cupcake lineup features an array of flavors and is available June 1 to August 31.

Hosted by vegan baking blogger Britt Berlin, the hands-on baking class is sponsored by Nielsen-Massey Vanillas.