This Pastry Chef's Customised-Desserts Will Give You Some Serious Sugar Rush

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The Vagabond Chef

    What Makes It Awesome

    A biologist turned pastry chef, Vivek Bhaskar, also known as The Vagabond Chef, is totally creating a stir with his curated desserts. Operating from a small pastry kitchen in Kotturpuram, he started this venture about two years back when word about his awesome creations started spreading across his network of friends and family.  And boy! Are we glad it did? Because, thanks to that, you can now enjoy fully customised desserts that look naturally decadent and are made with the finest of ingredients sourced carefully by Bhaskar himself. 

    Run solely by Bhaskar, The Vagabond Chef does everything from cakes and tarts to cookies, puddings and cold-set desserts.  Belgian dark chocolate, vanilla pods, homemade chocolate spreads and jams, berry compote and fresh fruits are some of the ingredients they work with extensively to impart wholesome flavours to the desserts. Keto cakes, vegan and eggless desserts, low-sugar desserts - you can fully customise your desserts here, as everything is made to order. Excluding fondant completely from the scene, we love how their cakes have a more homely yet indulgent appeal to them. 

    As for the flavours, The Vagabond Chef can make all your wild ideas come true. Their Instagram feed is full of drool-worthy combos like Vanilla Sponge with passion fruit curd and white chocolate, moist dark chocolate cake with milk chocolate, buttercream and coconut custard, dulce de leche tarts, filter kaapi tiramisu, chocolate babka and more. Basically drools. Drools. And more drools. They also do meringues, brownies and take orders for macarons in bulk. All you've got to do is share your specifications with Bhaskar and leave it to him to work his magic. 

    Pro-Tip

    They take orders for birthdays and anniversaries, however, you need to place your order at least one day in advance. They also do catering for dessert tables for which you need to place your orders at least five days in advance. 
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    The Vagabond Chef