Signature Bakes and Crowd Favorites
A slice of my late-night kitchen experiments, featuring the brownies, cheesecakes, and treats that keep me (and my lovely customers) up at night.
This is what a perfect slice of my Biscoff cheesecake looks like. I make the crust with Lotus Biscoff biscuits and the filling is a creamy, no-bake cheesecake that is light yet so rich. The final slice is pure bliss.
This video is really special to me. It tells the story of a bulk order for 100 brownies I made for my school teacher's baby shower. It was a real full-circle moment, and it shows you a bit of my journey and why I love what I do.
This was a late night of packing 100 brownie boxes for a baby shower. Seeing them all stacked up like this, ready to go out as return gifts, is such a satisfying feeling. I can handle bulk orders for your parties and corporate events too.
The perfect chocolate chip cookie has to be soft, chewy, and full of melted chocolate. This is my signature cookie, and that gooey pull-apart is exactly what you can expect. They are a simple treat that always makes people happy.
I love taking a classic like Black Forest and making it extra special. This video shows how I build my Black Forest cupcakes layer by layer, with a moist chocolate sponge, tangy cherry filling, and my special light cream. A German client once told me it reminded them of home.
For Ganpati, I wanted to create something unique, so I made these Cheesecake Modaks. It's a modern twist on a traditional offering, with a creamy cheesecake filling inside a white chocolate shell. It’s my way of blending tradition with my love for baking.
My Tiramisu recipe is something I'm really proud of. After I shared some with my regular customers as a surprise, they loved it so much that I had to do a separate sale just for these dessert jars. It’s a classic Italian dessert, perfect for single servings.
About this collection
Everything I bake comes out of my mum’s kitchen, usually during those quiet hours when I am not busy with college assignments. Whether it is my Biscoff cheesecake or the signature fudgy brownies, nothing is pre-made. I bake in small batches using premium ingredients, never premixes or shortcuts, so you get the same quality that my regulars keep coming back for.
My journey started when my mom got tired of me ordering cakes, so she told me to learn it myself. That advice changed everything. Now, I handle every order myself, from assembling the layered dessert jars to packing large bulk orders. My 'no milawat' promise is real; for instance, I source my mangoes from a trusted local vendor, and I use couverture chocolate for my brownies instead of compound substitutes.
Because I am a full-time student, I am not a 24/7 commercial factory, but that is the trade-off for a treat that feels homemade and honest. I prefer working this way because it lets me maintain the quality of my Black Forest cream and the crunch of my cookies. If you are planning a party or need a special gift, reach out a bit early. I love doing dessert tables, return favors, and corporate gifts, but I need time to prep my 'night-baker' schedule to make sure your order is perfect.
Minervy by Riya More
Hi, I'm Riya! I'm a student by day and a baker by night, squeezing my baking sessions into my mom’s kitchen. I’m a bit of a freak about quality—no shortcuts, just pure love and fresh ingredients.
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