Artisanal Desserts
Shipped across Bengaluru
I bake small batch desserts using real butter, fresh cream, and seasonal fruits, with Indian fusion options and no artificial ingredients.
Pricing Guide
Handcrafted Brioche Donuts
Dough & Quality
- Base: 100% Brioche dough made with real butter and eggs (no oil-based premixes).
- Preparation: Fried fresh in small batches to ensure a fluffy, non-greasy texture.
- Size: Standard hand-sized donut (approx. 80g - 100g).
Fillings & Flavors
- Classic: Nutella, Vanilla Bean Custard, Dark Chocolate Ganache.
- Premium: Korean Milk Cream with fresh Alphonso Mango cubes, Raspberry Compote, or Savory Thai Chilli Cream Cheese.
- Ratio: Generously filled to the center with a high filling-to-dough ratio.
Presentation
- Finish: Dusting of snow sugar or glaze.
- Packaging: Individual serving paper sleeve or box liner.
Dessert Tubs & Dream Cakes
Varieties
- Tres Leches: Air-light sponge soaked in a three-milk blend. Flavors include Seasonal Mango, Rose & Pistachio, Cold Coffee, and Lotus Biscoff.
- Dream Cake: Viral Dubai-style 6-layer chocolate indulgence with mousse, ganache, and a crackable chocolate top shell.
- Tiramisu: Classic preparation with coffee-soaked ladyfingers and mascarpone.
Composition
- Ingredients: Real dairy cream, fresh in-house fruit purees, and Belgian couverture chocolate.
- Volume: Single-serving tub (approx 250ml - 300ml).
Packaging
- Container: Clear, high-quality plastic tub with lid showing visible layers.
Cheesecake Slices & Tarts
Cheesecake Styles
- Basque: Burnt San Sebastian style with a caramelized top and creamy center.
- New York: Baked style on a crunchy digestive biscuit base. Toppings include Salted Caramel, Blueberry, or Lotus Biscoff.
Artisanal Tarts
- Base: Sweet shortcrust pastry (Pâte Sablée) made with butter.
- Fillings: Italian Lemon Curd, Dark Chocolate Ganache, or Apple Pie filling.
Sides & Toppings
- Sauces: Served with fresh Mango Coulis (seasonal), Chunky Cherry Compote, or Dark Chocolate Ganache pour-over.
Fudgy Brownie Gift Boxes
Flavor Profiles
- Classic: Signature Double Chocolate Fudge with a flaky crinkle top.
- Gourmet: Red Velvet Cheesecake, Nutella topped, or Lotus Biscoff loaded.
- Dietary: Options for Refined sugar-free (Jaggery), Gluten-free (Millet/Jowar), or Keto-friendly (Almond flour).
Ingredients
- Chocolate: Made using 55% - 70% Couverture dark chocolate for a dense, fudgy interior.
- Fat Source: 100% Butter (no margarine or oil).
Packaging
- Format: Sturdy corrugated dessert box with parchment lining, suitable for gifting.
About Artisanal Desserts
My Story
I’m Janice, a former surgeon turned full-time baker, and everything I make is my way of keeping Amma’s chocolate cake magic alive. I care about real butter, fresh cream, and seasonal fruits - nothing weird or artificial. My kitchen smells like home, not chemicals.
What I Bake
You’ll find small batch desserts here that people keep coming back for:
- Tres Leches Tubs: Soft sponge, soaked but never soggy. Alphonso Mango (summer special, haalu haalu finish aagutte!), Strawberries & Cream, Cold Coffee, Matcha Raspberry, Lotus Biscoff, plus Indian fusion twists like Rasmalai.
- Burnt Basque Cheesecake: No crust, caramelised top, creamy all through. Sometimes I jazz it up with seasonal fruit pastries like mango or cherry on top.
- Fudgy Brownies: That crinkle top isn’t photoshop. The OG chocolate fudge, Red Velvet Cheesecake Brownie, and assorted boxes (Nutella, Biscoff, you name it).
Tubs, Jars & More
Dream Cake (eggless, with a crackly shell - you’ll love breaking it) plus jars of tiramisu or Black Forest. All single-serve, no sharing required!
Extra Treats
Buttery tarts, baked cheesecake slices, and cinnamon rolls with brown butter glaze. I keep experimenting, so there’s always something new.
Guilt-Free Bites
My healthy fudge brownies use jaggery, jowar, no eggs, no maida. Sweet enough for dessert, but you won’t feel bad after.
Why It’s Special
I bake from Bengaluru, and what’s in season decides what’s on the menu. Some stuff is here only for a short time - just like mangoes, boss. Thanks for letting me be part of your celebrations. Ee Sala Cup Namde!
Meet your Expert
CookieDust by Janice
92 connects in last 3 months
My Story
Can you imagine? I used to stitch up people, now I whip up cakes! Amma’s chocolate cake was legendary at home, and after she left us, it’s like she’s guiding me every time I bake. ‘Mom’s Chocolate Cake’ is all her magic, just in my oven. Juggling Nirvaan, my little hurricane, and CookieDust is wild but I wouldn’t trade it. That Bangalore’s Favourite Home Baker award? Still feels unreal. My cakes, my story, all heart.
My Work
Our Bakes & Cakes - Customized cakes, bombolinis, tres leches, dessert jars, Korean milk donuts, and curated hampers for any event.
Custom Cakes, No Fondant Fuss - We love making fresh cream cakes—think gravity-defying octopus cake or vintage buttercream, all without fondant.
Real Ingredients, Real Flavour - No synthetic cream here! Only real dairy, fresh Alphonso mangoes, seasonal fruits, and top-notch stuff in every bite.
Guilt-Free Treats - Sugar-free, maida-free, vegan desserts using millets, jowar, almond flour—so everyone can dig in, no worries.
Bombolinis & Sweetness Tweaks - Our bombolinis have soft, fluffy dough and in-house filling. We dial down sweetness for that perfect Indian bite.