Bake a Tale

Tiramisu

Rs. 750.00
Dietary preferences

Tiramisu

A spoonful, and you're in Italy

Close your eyes. You're not in Noida anymore. You’re somewhere between a café in Milan and a moonlit trattoria in Rome. That first bite doesn't just melt in your mouth, it transports you. Layers of espresso-soaked sponge, lush mascarpone sabayon, and a whisper of wine caramel… this isn't a dessert. It's a passport. A memory waiting to happen.

A Ritual, not a Treat

Crafted over 3 days, this tiramisu isn’t meant to be devoured. It’s meant to be savored - one bite at a time. Every spoonful is a journey: from the freshly baked savoiardi sponge soaked in Kahlua, to the wine-laced caramel, the finely grated dark couverture, and finally, the silken sabayon made from homemade mascarpone.

And then again, because once is never enough.
Finished with a snowfall of deep, dark cocoa, it leaves you with that quiet, unforgettable finish.

Light yet complex. Cold, creamy, and melting.
The sponge gives way like velvet. The sabayon floats like a dream. The liqueur and chocolate play in the background, subtle but certain. It’s not just for coffee lovers; it’s for anyone who truly loves dessert. It’s emotion in a glass.

A Note for the Curious

Yes, we make an eggless variation too. But if you do consume eggs, trust us - don’t even think of looking in that direction. The original is a different league altogether.

  • Egg
  • Vegetarian

Let it sit at room temperature for 10–15 minutes after taking it out of the fridge. That’s when the textures soften, the flavors bloom, and the mascarpone melts just right.

Grab a spoon (never a fork), dig deep enough to catch every layer espresso-soaked sponge, sabayon, caramel, grated chocolate, cocoa and let it rest on your tongue before you even think of chewing.

Don’t rush. Close your eyes. Let the bitterness of coffee, sweetness of caramel, warmth of wine, and cool creaminess wrap around your senses. Every bite is a trip to Italy just hold on.

And while it’s meant for 2–3, we won’t blame you if you don’t share.

Store any leftovers (if there is any) in an airtight container in the fridge and consume within 3–4 days.

Avoid leaving desserts out, NCR heat isn’t friendly.

Serves 2–3 (but we won’t blame you if you don’t share).

Freshly Baked, Just for You

We bake to order. Place your order before 12 PM for next-day delivery, because good things take time, and even better ones are worth the wait.

Vanilla beans sourced from the lush landscapes of Madagascar. Small-batch couverture chocolate from an exclusive French purveyor. Butter, caramelized and reborn with its richness intact. And our signature, house-made mascarpone… Discover more about our finest ingredients below.

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The Aftertaste

Real Reviews. Real Indulgence.
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Meet our World Class Ingredients

Slow Churned Butter

President European-style butter boasts an 82% butterfat content - significantly higher than standard butter. President’s slow-churn process and higher butterfat content deliver the depth, complexity, and melt in your mouth tenderness. Where most of India is still stuck on Margarine, Shortening or Palm Oil, we show up with golden buttery fingers.

Finest European Chocolate

We don’t use “compound” we craft with couverture. In our kitchen, it’s always Barry Callebaut or Valrhona - the world’s finest couverture chocolates for their distinct profile & smoothness. While most settle for waxy, palm-oil-laden compounds, we temper real chocolate that flows like silk and tastes like truth. We live bt one rule, no shortcuts.

Madagascar Vanilla

We don’t fake flavor, we grow it in bottles. Our vanilla isn’t made in a lab. It’s homemade. Madagascar Grade A+ vanilla beans, slow-steeped in-house to create our own rich, aromatic extract. No shortcuts, no synthetic vanillin, no dusty “essences.” Just real pods, real time, and real flavor because when you build from scratch, even your vanilla deserves its origin story.

High Fat Cocoa

20% high-fat, natural cocoa powder only. Not the weak, over-processed kind lining supermarket shelves. Ours is deep, dark, and unapologetically intense. While most doesn't even use cocoa and rest settle for 10–12% fat content, we double down for richness you can feel. Because chocolate should taste like chocolate, not just look the part. It gives desserts a smoother, creamier texture, unlike low-fat cocoa which can taste chalky or dry.

Real Nuts

We don’t do nut “fillers”. Every almond, hazelnut, pistachio, or pecan that goes into our kitchen is real, whole, hand-sorted, and absolutely clean no dust, no debris, no shortcuts. Just pure, premium-grade nuts chosen for flavor, not just bulk. If it wouldn’t make the cut in our own home, it doesn’t make it into our batter. p.s. there's no place for essence in our home.

Real Fruits

No fruit crushes. No bottled syrups. No fakery. We work with real, ripe, fruits only. Cooking them down into vibrant homemade compotes and purees. Free from preservatives, colors, or artificial flavoring. Every spoon is slow-cooked and built from scratch to let the fruit speak for itself.

UNRIVALED STANDARDS

Some brands cut corners we bake the long way. Always hand-made and built from scratch: our jams are slow-cooked, our nut butters stone-ground, our chocolate hand-chopped, our sponges hand-whisked. No industrial stabilizers, no artificial flavors, no mass-produced shortcuts just relentless perfection. Store bought? Kick rocks.

Good things take time. We let ours rest, allowing the flour to fully hydrate, giving enzymes space to break down, sugars time to deepen, and flavors a chance to evolve. This nuanced shift enhances the structure of our cookies, ensuring a perfect balance of flavors.

True luxury in flavor and texture comes from mastering emulsions. Whether it’s our house-made nut butters, silky ganaches, or fruit reductions, we use controlled agitation and temperature precision to create ultra-smooth, flavor-packed spreads. No shortcuts, no separation, just pure, smooth luxury.

We don’t just melt butter we take ours to the edge, transforming it into something darker, deeper, and straight-up intoxicating. Pushing past its smoke point until the milk solids toast, creating a cascade of Maillard reactions that release hundreds of aromatic compounds: hazelnut, toffee, even whispers of bourbon. This isn’t your standard “buttery” base it’s a foundation of nutty, toasty, layered complexity. This is why our desserts taste like money.

Chocolate is a fickle mistress. Treat it wrong, and you’re screwed. But tempering isn’t just about making chocolate glossy it’s a controlled manipulation of cocoa butter’s six crystal forms. By heating and cooling it to precise temperatures, we ensure only the most stable structure survives. The result? A sharp snap, an impossibly smooth melt, and a finish that shines like it should.


We don’t believe in premixes, shortcuts, or factory-style production. Every cake is handcrafted from scratch, only after you place your order. No frozen bases, no pre-made junk just real skill, real ingredients, and real-time baking.

Frequently asked question

Yes! Most of our cakes are eggless. Description mentions if the cakes have eggs in it. Also, don't worry we use separate utensils for our egg bakes.


We offer both egg and eggless options for personalized cakes.

We currently work on an advance order basis to maintain the highest quality and freshness. However, a few ready-to-go cakes may be available on short notice. Call us to check availability.

Absolutely. We specialize in theme cakes, tiered designs, and statement bakes for birthdays, weddings, and high-end events. Custom requests are welcome!

Since our cakes are made-to-order, cancellations or changes must be requested at least 24 hours before the scheduled delivery/pickup. Custom cakes may not be eligible for cancellation.

We bake with real, premium ingredients, no shortcuts, and a deep obsession with taste and texture. Every cake is handcrafted and never mass-produced.

Yes! Cake tasting boxes are available for weddings, milestone celebrations, or corporate events. Please contact us in advance to book a tasting session.