Frog cake of the first items to be selected as a South Australian Icon by the National Trust of South Australia during the 165th anniversary of the state, adding the frog cake to the National Heritage Listing as a "movable asset". Historically, the frog cake has sold well for Balfours, and at times sales have peaked in response to events surrounding the company. When the company was placed into receivership in 2000, a column in "The Advertiser" by Rex Jory called for people to support the company by purchasing the cakes, and in response sales doubled to an "all-time high". Similarly, the
The City Bakery Dot, Orange Tarts Made out of Apples, Bunch of Nuts in a Tart, World's First Stuffed Raspberry Tart, Fresh Ricotta Tart with Fruit and Edible Flowers. A cookbook, designed by Rubin, "Book of Tarts: Form, Function and Flavor at City Bakery", won the 1996 International Association of Culinary Professionals Cookbook Design of the Year Award. The Pretzel Croissant was created in 1996 by combining a traditional French croissant with some of the ingredients of a classic German pretzel. In 2015, "The New Yorker" magazine produced a video on how the Pretzel Croissant is made. City Bakery makes what it calls