An Italian cookie which literally translates to “twice-cooked” thereby lending it the characteristic crunchy texture. Understated sweetness & great when dipped in coffee or a cup of earl grey! This version is made with Dark Chocolate chunks and Almonds.
Almond Vanilla Muffin, lightly iced with a Cheesecake frosting and a dash of homemade seasonal compote . The cakelet is moist, tender & oddly buttery (without any butter in it) & the minimally sweetened fruit compote & slightly tangy cheesecake frosting together create a light & fresh finish. Perfect as dessert or for your coffee table!
This muffin includes a tender, fluffy cake, generous chunks of apple and a oats & almond crumble on top. And with the added goodness of yogurt and house-made applesauce this can practically be called breakfast. Perfect for lunch boxes and as an afternoon pick me up as well. P.S: Pairs very well with coffee or a cup of light tea.
Made using organic wholewheat atta, a bit of honey + olive oil & loads of mashed banana, this is truly a breakfast cake. Belgian Chocolate chips & cranberries provide bursts of sweetness to an otherwise moderately low sugar treat.
Good balance of fudgy and cakey, this soft and gooey Brownie has the chocolate flavor front and centre. Topped with our house made Dark Chocolate Hazelnut butter and a smattering of roasted hazelnuts, this essentially is our Nutella-ish Brownie version BUT without the overload of processed sugar! Made using 60% Belgian Chocolate.
The idea was to have a gluten free, eggless cake without compromising on the flavor or texture. Going one step ahead it is also butter-free and refined sugar free. This deeply chocolaty and moreish cake will make you forget it's 'missing' all these traditional cake ingredients!
Super chocolaty and not too sweet, with a soft fluffy texture, even better when warmed briefly before inhaling. Made using Callebaut Chocolate (70% & 54%).
Bostock is a traditional french breakfast pastry made with leftover brioche slices. House made brioche are used for this decadent toast. The bread gets soaked in some syrup, followed by some house made seasonal compote (fig + orange at the moment) and finally topped with almond cream and flakes. The whole thing gets nice and toasted in the oven, perfect…
Made with 50% wheat bran & minimal sweetness, these are truly meant for the breakfast table. We went one step ahead and use fresh milled khapli wheat bran which is naturally low in sugar while adding a whole lot of fibre (and flavour!) to the muffin. A bunch of fresh fruits in the batter adds pockets of sweetness and added…
