Our sweet little story
One baker, one oven and a cloud kitchen that smells permanently of butter and cinnamon.
Hi, I’m Preeti Marandi
Dessert House started the way most good things do — with a craving and a very patient family. I baked for birthdays, Sunday afternoons and every excuse in between. Friends started placing orders, the orders started getting bigger, and eventually they needed a name of their own.
So I built a cloud bakery kitchen: no shopfront, no display counter, no queue at the till. The kitchen is where the baking happens, and the “shop” is the chat you open on WhatsApp or Instagram. That keeps everything small, personal and much fresher, because every single order is mixed, proofed and baked for the date you asked for.
Today the menu runs from custom celebration cakes and chewy cookies to cinnamon rolls, Korean cream cheese garlic buns, small-batch ice-cream, slow-baked cheesecakes and chilled tiramisu. If it’s sweet and it needs baking, I want to try it.
How the kitchen runs
Six habits that decide how everything here is baked, packed and priced.
Butter over shortcuts
Real butter, real cream, proper cocoa and good vanilla. No premixes, no industrial frosting, nothing I wouldn’t serve at my own table.
Small batches only
One or two trays at a time, so nothing is rushed and nothing is left sitting around. It’s slower, and that’s exactly the point.
You talk to the baker
Every message on WhatsApp or Instagram comes to me. Ask for a flavour tweak, a smaller size or a wilder idea — I’d rather chat than guess.
Custom is normal
Eggless, less sweet, nut-free, a colour palette from a party invitation, a grandparent’s recipe — tell me and we’ll build around it.
Packed like a gift
Sturdy boxes, tidy ribbons, a little note if you want one. Cakes travel with care instructions so they arrive looking like they left the kitchen.
No surprise costs
You get the full price on chat before anything is baked, including delivery if you need it. What we agree is what you pay.
From one tray to a full menu
The first tray
Cookies for family, then for friends, then for friends of friends. The recipe book got messy very quickly.
Orders, properly
Birthday cakes and party boxes started coming in by chat. That’s when the notebook of flavours turned into an actual order list.
The cloud kitchen
Instead of renting a shopfront, the kitchen stayed lean and the ordering moved fully online — WhatsApp and Instagram, baked to order.
Today
Cakes, cookies, rolls, buns, ice-cream and cheesecakes go out every week, and the menu keeps growing with what you ask for.
How your order is handled
- Baked fresh to order. Nothing is baked “just in case”; your tray goes in for your date.
- Clean habits, always. Surfaces, tools and containers are washed down between bakes, and dairy is kept cold until it’s used.
- Dated storage. Ingredients are labelled and used within their window, so the vanilla and cocoa never go stale on you.
- Written on the box. Every order leaves with a bake date and simple storage or reheating notes.
- Allergens on request. One kitchen handles wheat, dairy, eggs, nuts and soy — so ask before ordering if that matters to you.
- Fresh is the deadline. Cream-based cakes and cheesecakes are happiest eaten within a few days — I’ll tell you the exact window.
A note on the “cloud” part: there’s no shop to walk into, so please order ahead on chat instead of dropping by. Everything is scheduled around the day your treats are needed.
Questions we get a lot
Where exactly do you bake?
In our own kitchen, which is set up for orders rather than walk-ins. Once your order is confirmed we’ll share the pickup details.
Why don't you have a shop?
A storefront means rent, staff and food sitting under lights. Staying cloud keeps the cost — and the baking — focused on your order.
Do you take big or bulk orders?
Yes — party trays, office boxes, festival hampers and wedding desserts. Message us with the headcount and we’ll plan the quantities.
Can you bake something that isn't on the menu?
Usually, yes. Tell me what you’re imagining and I’ll say honestly whether I can do it justice — and what it would cost.
Let’s bake something for you
Tell me the occasion and the date — I’ll take care of the butter, sugar and the slightly-too-generous frosting.