Handcrafted Bestsellers and Signature Desserts
These are the treats that keep my kitchen humming. From soft, doughy bombolinis to my viral Dream Cake, every item here is a bestseller crafted fresh in Namma Bengaluru using real dairy and seasonal fruits.
This is what I call a satisfying rip. My bombolinis are super soft and packed with house-made fillings that just ooze out. It’s all about that perfect dough-to-filling ratio.
Here’s our bestseller, the Alphonso Mango Tres Leches, getting its magic soak. I use an incredibly light sponge that drinks up all the creamy milk without falling apart, topped with real dairy whipped cream and the best mangoes from Namma Bengaluru.
My Burnt Basque Cheesecake is a real showstopper with its caramelized top and creamy, crustless center. Here, I'm topping it with a fresh cherry compote, a seasonal special that perfectly balances the richness of the cheesecake.
This is my eggless Dream Cake, inspired by the trending Dubai dessert. It features multiple layers and textures of chocolate, all hidden under a crackly shell that’s so satisfying to break into.
For when you can't decide between a brownie and a cheesecake, I created the Red Velvet Cheesecake Brownie. It has a fudgy brownie base with a beautiful, creamy cheesecake swirl baked right in.
My take on the Korean Milk Donut, packed with a special light whipped cream and fresh Alphonso mango cubes. I've dialed down the sweetness just a bit to make it perfect for our Indian palate.
This is my Luxe Dip Dessert Box, perfect for sharing or gifting. It comes with fresh strawberries, fudgy brownie bites, and mini bombolinis, paired with three delicious dips: Nutella, Biscoff, and dark chocolate.
About this collection
I do not use synthetic creams or artificial shortcuts. When you pick from these bestsellers, you are getting my personal favorites, made with real Alphonso mangoes, fresh dairy, and premium couverture chocolate. It is the same quality I put on my own table for my family.
These are the items that define Cookie Dust. People often ask me why these specific desserts remain at the top of the menu, and the answer is simple: I refuse to compromise on ingredients. My Tres Leches tubs use real dairy cream, not the synthetic alternatives often found elsewhere. You can taste the difference when you bite into my Alphonso mango-loaded sponge or the rich, couverture chocolate in my Dream Cake.
I also focus on the Indian palate. My Korean milk donuts have that soft, airy brioche texture, but I have dialed down the sweetness so you can actually finish one without it feeling like a sugar overload. If you love cheesecakes, my Burnt Basque is a personal triumph. I bake it until the top is perfectly caramelized, leaving the center incredibly creamy, and I often serve it with fresh fruit compotes made right in my kitchen.
For those who need options, I have spent years perfecting my brownie recipes. Whether you want the classic fudgy center with that elusive crinkle top, or a guilt-free version made with jowar and jaggery, there is a version here for everyone. Everything is baked fresh, so when you order, know that it is coming straight from my oven to your doorstep.
CookieDust by Janice
I am Janice, a former surgeon turned baker, and I pour my heart into every batch. I started Cookie Dust to recreate the magic of my Amma’s kitchen, using only real, wholesome ingredients that make dessert actually feel like home.
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