“People called me to teach them how to make Dalgona coffee during the lockdown,” says Dania Noor Shaikh, a renowned patissier in Bandra. The lockdown was a phase that would be remembered for many reasons, but it certainly changed people’s perspectives, from experimenting in the kitchen to becoming a professional.
Cakizzah, one named after her daughter Izzah, is a lockdown byproduct too! Befitting an exclusive range of indulgent cakes, bread, tarts, desserts, brownies, etc. Pastry chef Dania Noor, a big foodie herself, wanted to take her love for food to the next level, so she joined a nine-month-long sugarcraft and patisserie baking course from Sophia College.
Chef Dania Noor, a home baker, has a charismatic personality that is a phenomenon and translates into her work. Her work is ‘Poetry,’ leading her to earn recognition in this field. Her passion, creativity, and commitment make her clients return for more. As every occasion requires a heavenly pleasure to dig into, Cakizzah delivers this gastronomical experience seamlessly.
Tell us about your professional experience.
Mostly I am self-taught, but to make it a career, I took a course, completed my internship, and started working as a Sous Chef at the Taj Mahal Hotel in Mumbai, followed by many fine dining restaurants across different cities in India and Dubai. I got acquainted with world-class techniques and mastered sugarcraft.
India being a Mithai nation, do you see a shift towards desserts?
Yes, indeed, I see a shift. Earlier, we had Mithais for every occasion, whether weddings, birthdays, etc. But now we have a lovely three-tier wedding cake and customized cakes at baby showers, bachelorette parties, anniversaries, promotions, etc, as there is a change in perspectives, primarily through social media and with people being well-travelled and well-exposed to global culture and cuisine.
What are your strengths and weaknesses as a pastry chef?
My strength is sugarcraft; from baking a perfect sponge to ganache to edible flowers, I can replicate and create nearly everything my clients demand of top-notch quality, making them come for more. My weakness is I can’t say no to my clients, even if it’s taxing on me.
What are some of the pros and cons of being a pastry chef?
As a pastry chef, the pros are your creativity is your biggest asset; our creativity attracts both by looks and taste of the concoction. We have the freedom to express ourselves through our skills. The con of this profession is that change is coming to people’s mindsets at a slower pace.
What are your bestsellers and seasonal favourites?
Chocolate Hazelnut Nutella cake and Red Velvet Chocolate cake are two bestsellers. With the strawberry season starting, Cakizzah offers a variety like Rich Chocolate Strawberry Orea cake, Strawberry Cheesecake, Strawberry Fresh Cream, and Cupcakes.
Can you share your experience of teaching Sugarcraft?
I was an Alumni of Sophia College post my course and then did an internship and worked in a commercial kitchen. I was called for a demo by the college’s principal and was hired immediately. That’s when I started teaching sugarcraft and got exposure too.
What advice would you like to give budding aspirants?
It’s military training but has a massive scope as creativity has no boundaries, giving enough space for experimentation like new flavours. It’s therapeutic and passion-driven. When you are young, your energy translates into your craft; with social media, you can achieve great heights.
What are your thoughts about baking and women’s empowerment?
After the lockdown, I saw many women coming up with such ventures, especially ones in 9-5 jobs who missed doing such things, but with time at their disposal, they took the experimentation and made it a career. From baking cakes to taking workshops, women are everywhere.
Chef Dania wants to deliver to cake lovers who relish gourmet desserts, serving the best quality with fresh ingredients and a heavenly taste.
Cakizzah delivers within city limits and accepts party and wedding orders. To place an order, contact Cakizzah on +91-9769956988.
