From vegan to
gluten-free, there are
exhaustive and unusual varieties at 17 Sugar Street
“FROM basic to bizzare, we can make any kind of dessert,” says Ishita Raksha, who gave up a scholarship for a Singapore
B- school as she wanted to devote time to her only love: baking. This 24-year-old pâtisserie proprietor at 17 Sugar Street, Secuderabad has come up with her concept studio to cater to the changing dessert palette. From vegan to gluten-free varieties and the usual cheesecake and tiramisu, customisation is key her. “I have clients with diverse flavour profiles, different sugar preferences, to keto dieters.”
The studio, which is still a work in progress, is yet to come up with a retail outlet and only supplies on pre-orders. A bake sale was held here last week and word of mouth ensured that it was sold out in two hours. “Our website will be functional from next week onwards and you can check out our profile there,” says the baker who attended the Lavonne Academy of Baking Science & Pastry Arts in Bengaluru.
Cayenne and chocolate
Ishita’s works at deconstructing desserts, breaking down the ingredients and trying different recipes. Take, for example, her Chilean Chocolate Tart. “We use superior quality cocoa butter. Instead of a tart shell, we go for discs and piped chocolate ganache with cayenne pepper, paprika and sprinkled chilli sugar.” We tried the mini cheese cake. “The recipe of our cheesecake is absolutely original,” she says.
Price: `500 onwards Details: 7893966196