From vegan to
gluten-free, there are
exhaustive and unusual varieties at 17 Sugar Street
a�?FROM basic to bizzare, we can make any kind of dessert,a�? 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 pA?tisserie proprietor at 17 Sugar Street, Secuderabad has come up with her concept studio to cater to the changing dessert palette.A�From vegan to gluten-free varieties and the usual cheesecake and tiramisu, customisation is key her. a�?I have clients with diverse flavour profiles, different sugar preferences, to keto dieters.a�?
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. a�?Our website will be functional from next week onwards and you can check out our profile there,a�? says the baker who attended the Lavonne Academy of Baking Science & Pastry Arts in Bengaluru.
Cayenne and chocolate
Ishitaa��s works at deconstructing desserts, breaking down the ingredients and trying different recipes. Take, for example, her Chilean Chocolate Tart. a�?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.a�? We tried the mini cheese cake. a�?The recipe of our cheesecake is absolutely original,a�? she says.
Price: `500 onwards Details: 7893966196