On a sweet tooth trail we scouted for another home baker in the city to discover love and light to cure our blues. And viola! Knead With Love promptly appeared on the Google mad hunt with a kitty full of cookies, profiteroles / chouz puffs, tarts, mini cheesecakes and savouries plus lots more.
With a home baker that is named as Knead With Love, we expected much love and flavour to coat our tongues. We requested Richa Lulla, the 24-year-old who equals gourmet shops to her version of Disney Land as per her blog to deliver us a surprisepackage of goodies. In the end, we got a huge sample of Chocochunk Cookies (Rs 230 per dozen); Peanut Butter Oat Minis(Rs 240 for a dozen), Hazelnut Kisses at Rs 280 for twelve pieces.
If you think that was that you’re definitely mistaken. Next in the line were pieces of Kesar Pista Cheesecake costing Rs 35 per piece and Chocolate Salted Caramel Tart where each costed Rs 50. Lastly, the Cheddar Cheese Crackers at Rs 245 for every 100 gm and Vanilla Cupcakes with Dark Chocolate Ganache (Rs 25 per piece) were discovered in our deep package full of pink ribbons and attractive round labels on butter paper.
Our first bite was into the Peanut Butter minis that contained a different crunch and were not too sweet. The Vanilla Cupcakes told a similar tale where the ganache didn’t make our tongues and us swirl into chocolate heaven, but disappointingly felt put together with a too-heavy topping and a light base. The Chocolate Salted Caramel Tart had no tracings of caramel making us long for the many-layered taste that desserts are famously known for.
The Chocochunk Cookies were soft in texture and crumbled right. We jumped up at her idea of putting on calories by the second with pooping hazelnut kisses in our mouth that were light tinged with hints of chocolate. Two true winners as per us were Cheddar Cheese Crackers and the Kesar Pista Cheesecake. The former can be heavy (and heady) for some but then cheese junkies can never complain.
The Cheesecake holds together for those who love Indian sweets as we reminisced about Ras Malai. We wish the engineer cum trained baker from the Institute of Hotel Management Catering Technology and Applied Nutrition could introduce a richer and nuanced chocolate; hence, impressive desserts.