Meet Neeth Medappa & Our Baking Process
I’m an architect-turned-pastry chef who crafts cakes with structure, soul, and a lot of heart. Get a glimpse behind the scenes at my Bangalore patisserie and see how we turn your stories into edible art.
Hi, I'm Neeth, the heart and soul behind the patisserie. I was once an architect, but my true calling has always been creating stunning cakes. Here I am, in my element, tasting and perfecting a recipe.
From my kitchen to yours. Here I am taking a fresh batch of macarons out of the oven. I pour my heart into every creation, ensuring the highest quality and most delicious taste.
A candid shot of me baking. My journey from architecture to patisserie has been a dream, and I'm so grateful to share my passion with you.
Welcome to the sweetest spot in town. I love the science and art of baking, and I'm always exploring new flavours and designs to bring you the best cakes in Bangalore.
A rapid-fire Q&A with me. Find out what cakes I love making the most (massive wedding cakes!), my favourite cuisine, and what I love about my hardworking team.
People often ask what makes my cakes different. It starts with using the best quality ingredients, which are complemented by creative designs and expertly balanced flavours. It's where art meets flavour.
When people say my prices are too high, I show them this. It's the premium ingredients, the years of training, the skilled team, and the flawless execution that go into every single masterpiece.
About this collection
I don’t just bake; I construct. My background in architecture dictates everything from the internal support of a multi-tier wedding cake to the precise layering of our dessert jars. I am the one obsessed with balancing the sweetness, ensuring the structural integrity of your cake matches the delicate, complex flavours within.
My journey to pastry started with architecture, where I learned that true beauty requires a solid foundation. After training at Le Cordon Bleu in Ottawa, I brought that same precision back to Bangalore. Every cake I create starts with a story, not just a recipe. Whether you want a whimsical fondant castle or a minimalist French Opera cake, my team and I spend our time testing ratios, sourcing premium ingredients, and experimenting with flavours that actually taste like something meaningful.
How We Work
- The Design Phase: Before a single whisk moves, we discuss your story. Your memories and quirks become the design cues.
- Structural Integrity: If it’s a gravity-defying cake, my architecture brain takes over to ensure it stands tall without compromising the sponge's texture.
- Flavour Balancing: I despise overly sweet desserts. We use techniques like fruit compotes and salted caramel to ensure your cake tastes as complex as it looks.
Your Questions, Answered
Do you do eggless cakes? Yes. I've spent years perfecting eggless recipes that are just as moist and fluffy as the originals. My team blind-tests them constantly, and most people can't tell the difference.
Why is the preparation time needed? Everything is handcrafted. From tempering Belgian chocolate for cakesicles to sculpting 3D figurines, we don't use pre-made mixes. That kind of craft takes time, and I won't rush the process.
Where do you get your ideas? Everywhere. Sometimes it's a team member snacking on a specific chocolate bar, other times it's a memory of a dessert I loved as a child. If it matters to you, I'll find a way to turn it into cake.
Neeth Medappa
I believe every cake should taste like a memory, which is why I build my recipes around your personal stories. Trained at Le Cordon Bleu, I combine rigorous French technique with a playful, creative spirit to craft cakes that are as structurally sound as they are delicious.
Find the perfect dessert for your event
Looking for a specific cake style or treat?
More from Dessert Tables & Pâtisserie by Neeth Medappa