Handcrafted Signature Desserts & Pastries in Indiranagar
Classic European techniques meet Bangalore energy. From velvety cheesecakes to indulgent brownies, experience artisanal sweets crafted in small batches right here in Indiranagar.
A showcase of my new dessert collection. This video features my layered Honey Cake, Coffee & Hazelnut Praline, Tropical Entremet, Classic Cheesecake, and Dulce de Leche dessert.
My Zed Classic Cheesecake is a smooth blend of mascarpone and cream cheese baked over a buttery biscuit crumble, topped with a rich berry compote.
Watch as my classic cheesecake is served, showcasing its creamy texture and delicious fruit topping.
For a different take on cheesecake, I offer this version topped with dollops of caramel and whipped cream.
My Lotus Biscoff Cheesecake is a modern favorite, featuring a creamy cheesecake base with the unique caramelized spice flavour of Biscoff.
This is my Hazelnut Cheesecake, which combines the creaminess of cheesecake with the rich, nutty flavour of hazelnut chocolate.
A seasonal favorite, my Mango Cheesecake is topped with fresh, sweet mango cubes for a tropical twist.
My Tres Leches cake is a light sponge soaked in three kinds of milk, creating a wonderfully moist and sweet dessert, topped with whipped cream and a fresh strawberry.
A spoonful of the sweet milk sauce being poured over the Tres Leches cake, enhancing its rich flavour.
The perfect bite of my Tres Leches cake, showing its soft, soaked texture.
About Signature Desserts & Pastries
When you order a cheesecake here, notice the crust. It is not just a biscuit base; it is a buttery, handmade foundation designed to hold the weight of our mascarpone-rich fillings. Every slice is served at the right temperature so the ganache or compote drizzle softens perfectly, balancing a structural bite with a smooth, melting center.
My approach to baking is simple: quality ingredients in small batches. I started Zed The Baker in 2018 with the goal of bringing authentic French bakery vibes to Bangalore, and that philosophy remains at the core of my dessert menu.
Why My Desserts Taste Different
I don’t believe in mass production. Whether it is a Lotus Biscoff Cheesecake or a batch of Dulce de Leche brownies, I focus on the ratio of flavor to texture. My Tres Leches cake is a labor of love; it involves soaking a light, airy sponge in three types of milk until it is just right—moist but not soggy. It is a balancing act of sweetness and creaminess that is hard to find elsewhere.
The Indiranagar Collection
- Cheesecakes: I use a classic blend of mascarpone and cream cheese. From the Mango seasonal special to the Hazelnut chocolate variation, the core remains a dense, satisfying slab with a stable structure.
- Brownies: These are for the purists. I keep them fudgy rather than cakey. My Cookie Dough brownie gives you the texture of soft dough mixed into a dark chocolate base, while the Sea Salt Dulce de Leche offers that necessary savory kick.
- French Influence: You will find Eclairs and Entremets that follow classic French ratios. It is about capturing that precise moment when the glaze meets the cream filling.
These are not just sweets. They are the result of years of testing what works best in our Bangalore weather and what pairs well with a strong cup of coffee. If you are dining at my Indiranagar café, these desserts are the natural conclusion to your steakhouse dinner or your afternoon break.
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