See who featured in last month's Dessert Box.
Bawi Bride’s culinary journey began years ago in New Zealand in hospitality school. After experimenting with a whole bunch of fun continental food, she zeroed in on traditional Parsi fare.Perzen Patel gave to the Dessert Box some lovely Laganu Custard, along with wonderfully light Chocolate & Cashew Meringue Shells.
Download her e-book of recipes sourced from kitchens across the country, here.
Architect by day and baker by night, NIshita Kamdar constructed this for us last month: Boozy Baileys Gooey Molten Chocolate and Chocolate Fudge & Hazelnut Mousse, layered and built into jars. Pretty and tasty!
P.S: Most of Nishita’s jars are eggless and gelatin free.
Started by Alpa Pereira (who began baking at the age of seven) Toujours is a patisserie, boulangerie and chocolaterie which began in 2009. For the bpb Dessert Box, Toujours gave us the super decadent Crunchy Caramel Éclairs and the layered Opera that really hit some high notes.