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!