For the sweet tooth

For the sweet tooth


When she decided to convert her passion for baking into a profession she set up small oven in an empty part of her husband’s office and started supplying cakes to her friends and restaurants. Today after six years she along with her daughter, Yuvna Damani, have opened a place with a small sitting area with most of their clientele coming there only through the word of mouth. What’s really unique about this place is the variety of cakes and pastries available, “We make around 50 to 60 different kinds of cakes, sometimes we even improvise and whip up unique combination of flavours,” says Yuvna.

So don’t be surprised when you find a traditional chocolate cake on one side and next to it an X-Treme Oreo Pie which is an oreo cookie crust, with a mascarpone cheese filling, topped with chocolate sauce.
If you are the more adventurous kind when it comes to food then try out the Banoffee Pie, which is a pie with three layers, toffee, chocolate and cream. It is served with slices of banana and dusted with cocoa powder.

Out of special request they even make cakes of unique shapes and designs. “We once made a farm cake which had tiny huts, cows and haystack, all of which were edible,” adds Yuvna. Something that is a must try and is uniquely theirs is the Fresh Fruit Gateau which has layers of white sponge, cream and exotic fruits.

Believe it or not they even have pastries for those on a diet. “We have noticed that a lot of people are a bit health conscious, so we have a range of sugar free cakes and those with a healthy option like carrot cakes or fresh fruit cakes,” she says. So does that mean the chocolate is losing its popularity, “No way, chocolate can never loose its place,” she adds. With Christmas around the corner the place has already got its thinking caps on. “A lot of people do want the traditional Christmas plum cake but we also have tiny Santa shaped chocolates and a Christmas hamper which will have more goodies,” says Yuvna.

The place has also started spreading its wings a bit more by experimenting with a few sandwiches, crackers and
dips as well.
Megha Shenoy

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