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Guilty pleasure

  • Published at 11:16 am December 19th, 2019

Delve into a world of sugary goodness

“Follow your instinct,” they said; and that is exactly what Nadia Lakhani did. Nadia, former chef at Four Points by Sheraton Dhaka, is now making all kinds of magic for the sweet tooth through her online venture. Last year, with A Dessert Boutique, Nadia turned her focus on to online baking. Within a short span of time, she made it to more than a thousand followers and a long retinue of repeat customers. This month, Avenue T wanted to learn more about what made her pursue a degree in dessert.    

Tell us about yourself.

I did a double major, one in Marketing and another in Environmental Science and Management. I also did a minor in International Business from Independent University of Bangladesh (IUB). In 2017, I got enrolled at Diploma Le Cordon Bleu Dusit Culinary School. The following year I started my online bakery. 

What inspired you to pursue your culinary degree?

Everyone says their mother is the best chef and the same applies to me as well. She used to make amazing food, and it led to me getting excited about cooking. I remember when I was in class six, my friends used to love a mushroom dish that I used to make. When I grew up, I started a blog by the name ‘Nadia’s Dhaba.’ At one point, everyone started encouraging me to look into it professionally. Then I started exploring for culinary schools and was deeply fascinated when I saw the courses they offered regarding desserts. There were so many things that I did not know of and so much I wanted to explore. Curiousity is what got me interested to pursue this degree.

As a child, did you ever envision yourself to be a pastry chef?

Growing up, I was very confused. I would always do whatever my instinct would tell me. I wanted to study Computer Science, Law, and even Architecture, but I got enrolled in IUB for a major in Marketing. Nothing sparked the joy in me other than culinary school. 

What are the specific styles of cakes that you deliver to your clients?

I make cakes, pastry, and tarts. My style is all about flavours, colours, and very few decorations. 

Who is your inspiration when you are making or designing a cake?

The moments in my life inspire me when designing a cake, rather than a who. 

Do you think your past degrees have helped you to shape the person that you are now?

My current venture has shaped me up the most. It has taught me how to be patient and how to handle any situation better.

What are your proudest moments?

This was the second year for A Dessert Boutique at the Grand Boulevard exhibition and a girl said that she only came to the exhibition just to have one of my cakes. It left me stunned. 

What are your best-sellers?

My peanut butter brownie meringue, the pineapple upside down cake, and the salted caramel dark chocolate tart are my best-sellers.  

How do people get to know about your boutique?

I heavily rely on the word of the mouth. I rely on customers who have already purchased from me to spread the good word. I take their feedback and ask them to share it with their friends and family. 

Who is Nadia Lakhani other than a pastry chef?

I am just like everyone else; I love reading books, I hang out with my friends, I travel, and I watch Netflix. But at the end of the day, my life revolves around the kitchen.

Find the sugary goodness on Instagram: https://www.instagram.com/a_dessert_boutique/

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