Apr 09, 2024
Desserts such as Paris Brest and St Honore have become hot sellers at Monique Patisserie, a cloud bakery opened by Shivan Gupta.
Chef Bani Nanda loves playing with traditional flavours. Her Black Forest cake with vanilla mousse, chocolate genoise sponge, cherry jam, dark chocolate ganache and a dark chocolate velvet spray has become a best seller.
Sahil Mehta launched this passion project for a niche clientele. Their Angelina cake is made of the finest chocolate blended with hazelnut, vanilla set on a hazelnut brownie and has become a hot favourite.
Yuvraj Singh Solanki has brought burnt Basque cheesecake from the San Sebastian region of Spain to Delhi. The crustless cheesecake is slightly burnt on the top, the sweetness is not overpowering and you can actually taste the cream cheese in a single bite.
Colocal, the chocolate factory and café, has introduced the national capital to the concept of ‘bean to bar’ with locally sourced cacao from Tamil Nadu and Kerala.
When Rhea Wadhawan found she is allergic to gluten, she launched Torte in her kitchen to offer gluten-free options apart from the regular cheesecakes and tarts.
Two ex-Oberoi pastry chefs started this small boutique bakery last year. Their butter croissants, Korean buns and ragi croissants are popular but they only offer these once a month, so do keep a lookout.
When Mitali Sahani opened this delivery-only bakery last year, little did she realise that sourdough donuts and cronuts would be the hot sellers as people coped with the lockdown.