Sweet & Savory Bakes
Shipped across La Soirée
Le Soir Pâtisserie
I bake eggless doughnuts, savory buns, and festival specials with custom fillings, all made fresh and never deep-fried.
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Sweet & Savory Bakes
About
Baking isn’t just about cakes for me. I’m always mixing things up, literally. If I get a wild idea for a new filling or want to see if a classic sweet can go savory, I’m going to try it. Most of my bestsellers are actually things you all requested, so seriously, nandi (thanks) for keeping me on my toes.
Baked Doughnuts You’ll Crave
No deep-frying here - my doughnuts are baked, always eggless, and honestly, way softer than the usual. I prep them in sets, stuffed with stuff like vanilla custard or salted caramel chocolate. Want something a little hatke (different)? Try the Ferrero Crunch or Mango Cream doughnut sandwich.
Savory Bakes That Hit Different
Not everyone has a sweet tooth and I totally get it. My Korean cream cheese garlic buns have become a regular on my menu - they’re loaded with cheese, dunked in a garlic-herb glaze, and yeah, you’ll end up fighting over the last one. Plus, I go the extra mile to make my own flaky puff pastry for festive mince pies - chicken or mushroom, only around Christmas.
Festive Specials & Mashups
Love changing it up for festivals - like eggless Hot Cross Buns at Easter, funky Baadusha-inspired doughnuts for Diwali, or Bread Bouquets for Valentine’s. I like giving Indian mithai (sweets) a twist, so don’t be surprised if you see something totally new on my menu.
Made Fresh, Made For You
Every order is made fresh, no shortcuts. Since I prep a lot from scratch, I do need a heads-up to get your bakes just right.
Meet your Expert
Le Soir Pâtisserie
23 connects in last 3 months
My Story
My Work
All Kinds of Bakes, Mostly Eggless - Custom cakes Kerala style, eggless baked doughnuts, Korean cream cheese garlic buns, cupcakes, edible bouquets, and more.
Personalised Cakes - Tell me your story, joke, or drawing—I'll turn it into a cake that’s totally you.
Quality & Less Sweet Buttercream - I use less-sweet buttercream so real flavours pop. Everything’s researched and made with top ingredients.
Fresh Orders, Pre Booking Needed - Every bake is fresh, so pre-book in advance—especially for custom cakes. It helps us both.
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