Dessert and Patisserie Catering in Pune

Eggless sponges are standard and the full patisserie range can be made eggless. Macarons and a few classical entremets need egg white, and we will tell you which ones rather than quietly substituting.

Buttercream, chocolate work and macarons need cold holding and an air-conditioned room. Outdoors in summer we move you to Indian mithai, jar desserts, ice cream and a live jalebi or crepe counter, which are built for the weather.

Yes, from our own pastry kitchen. We need the design brief and the flavour decided at the tasting, and tiered cakes need a cool, flat, shaded table position agreed at the recce.

Yes — a section made with stevia or dates rather than sugar, labelled separately at the counter. It is a section of the dessert table, not a replacement for it.

Indian mithai is heavily nut-based, so a nut-free dessert table is planned as a separate line with its own equipment. Tell us at booking, not on the day, and we will send the ingredient list ahead.

Usually yes — the live counter is what people remember, and it also holds the room together in the last hour when a static table has been picked over.

Six to ten weeks for October to February weddings and the Diwali corporate season. Outside that, two to three weeks is usually comfortable, and short-notice bookings taken when the kitchen has capacity.

Yes. We arrange a tasting for confirmed enquiries, and the final dish list, spice levels and sweetness are locked after it rather than before. Sharing the date, venue and guest count gets you a written per-plate quote the same day.