Featured Eggless Bakes from Le Soir Pâtisserie
I’m constantly experimenting in my kitchen to turn wild ideas into delicious realities. Here is a look at some of my favorite bakes, from the savory buns that went viral to the fusion cakes I love crafting.
This is my absolute bestseller, the Korean Cream Cheese Garlic Bun. It's a soft, eggless bun loaded with cream cheese, then dunked in a savory garlic and herb glaze. It's the perfect savory treat.
A slice of my Pistachio Kunafa Chocolate Cake, inspired by the viral Dubai chocolate. It features layers of rich chocolate cake and a crunchy, creamy pistachio kunafa filling, showing how I love to experiment with textures and flavors.
My Ferrero Crunch Doughnut is pure indulgence. It's a baked ring doughnut topped with rich chocolate ganache, roasted hazelnuts, a Nutella drizzle, and a whole Ferrero Rocher.
This is my Egg Roast Puff Pie, featuring a spicy and flavorful egg roast masala filling inside a flaky, golden-brown puff pastry that I make from scratch. This shows my take on savory Indian flavors.
For a celebration that's a little different, I created this Giant Doughnut Cake. It's a 7-inch baked doughnut loaded with chocolate, hazelnuts, and custom messages, perfect for any party.
Why give flowers when you can give an edible bouquet? This is my Bread Bouquet, a unique and delicious gift perfect for Valentine's Day or any special occasion.
Inspired by the classic Kerala sweet, these are my Unniappam Bundt Cakes. They are mini teacakes sweetened with banana and jaggery, capturing a traditional flavor in a new form.
My eggless Strawberry Brioche is a seasonal favorite. I developed a special recipe for a rich, fluffy brioche without eggs, filled with cream cheese and fresh strawberries.
About Featured
My kitchen is constantly in experimental mode, but the 'Baked not Fried' philosophy is the one thing that never changes. Whether you’re eyeing my signature Korean cream cheese garlic buns or one of my custom cakes, you get zero deep-frying and noticeably less sugar in the buttercream. Everything is made to order, and I handle delivery via Dunzo across Whitefield and the rest of Bengaluru.
Baking is more than just following a recipe for me. It is about taking a classic treat and giving it a Le Soir twist.
Why 'Baked not Fried'? Most of my bestsellers, like the doughnuts, are baked, not fried. This gives them a lighter, bread-like texture that is way softer than the usual deep-fried variety. It also means you can indulge without that oily feeling, which is a big win.
Korean Buns & Savory Experiments My Korean cream cheese garlic buns are a staple for a reason. I load them with cheese, dunk them in a garlic-herb glaze, and bake them until they are golden. If you prefer savory over sweet, this is the one to try. I also take my puff pastry seriously—I make it from scratch with real butter, no margarine involved, which makes my seasonal egg roast or mushroom pies stand out.
Custom Cakes & Fusion Flavors I love a challenge. Whether it is a cake inspired by your favorite game or a traditional Kerala sweet like Unniappam transformed into a modern teacake, I am always up for it. My Malayali clients have pushed me to experiment with some of my most popular fusion flavors, and that is why I named a special menu 'Nandi' to say thank you to them.
Ordering Info Because I prep everything from scratch, I don't keep stock lying around. Please reach out with some lead time, especially for custom cake orders. It helps me ensure the quality is exactly where it needs to be when it reaches you.
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