Pondicherry Experience

French Mousse Cake

A layered dessert with a brownie base, chocolate almond sponge and truffle chocolate mousse, finished with glaze.

160

Mango Fruit Triffle Tub

Eggless almond sponge with mango cream; mango compote topped with mango chantilly cream, garnished with diced fresh mango and pistachio slices.

210

Mango Tres Leches Tub

Eggless Vanilla sponge soaked in 3 types of Milk. Condensed milk, cream, milk and Mango pulp and topping with Mango chantilly cream and garnish with dices of fresh mangoes.

180

Chocolate Tres Leches Tub

Chocolate sponge soaked in a rich blend of three milks, fresh cream, milk, and condensed milk, topped with delicate chocolate cream frills.

190

Hazelnut Chocolate Overload

Hazelnut sponge with toasted crushed hazelnuts, layered with praline, French biscuit and milk chocolate, finished with caramel and chocolate strips.

250

Dubai Chocolate Cake

Eggless chocolate sponge layered with chocolate truffle and pistachio kunafa, drizzled with coloured cocoa butter.

170

Tiramisu Tub

Classic Italian dessert layered with coffee-soaked ladyfingers and a rich mascarpone cream finished with cocoa dusting.

190

Blueberry Cheese Cake

Classic New York–style baked cheesecake on a graham cracker base, crowned with cream and a glossy berry compote.

230

Vanilla Caramel

Vanilla white chocolate mousse, piped on a vanilla pod–shaped mould inserted with caramel and almond sponge base, sprayed with cocoa butter.

250

KitKat Verrine

Layers of silky vanilla mousse and rich chocolate mousse finished with a smooth chocolate glaze and topped with a KitKat piece.

220

Biscoff Caramel Cheese Cake

Biscoff-flavoured cheesecake on a buttery biscuit base, finished with a soft homemade thick caramel and Biscoff cream.

230

Swiss Almond Cake

Swiss almond sponge layered with rich chocolate truffle, topped with chocolate truffle and grated dark chocolate.

190

Dark Chocolate Raspberry

Dark chocolate ganache layered with a bright, tart raspberry coulis on a delicate almond sponge, finished with a thin chocolate mirror glaze.

280

Death by Chocolate

Signature

A Writer's Café signature. A dense chocolate sponge pastry with milk chocolate cream and chocolate ganache.

145

Russian Honey Cake

Eight delicate layers of honey-soaked sponge bound by light sour-cream filling, slow-built and rested overnight for a melt-in-the-mouth crumb.

125

Choco Lava Cake

A warm chocolate molten lava cake, break the centre and watch the liquid chocolate pour out. Best served straight from the oven.

115

Chocolate Brownie

Fudgy walnut brownie with a generous slick of dark chocolate truffle on top, dense, glossy, and unapologetically rich.

145

Vanilla Flan

Classic French custard tart, with creamy vanilla bean custard baked on a buttery short crust pastry.

140

Blueberry Crumble Pie

A buttery, crumb-topped pie filled with juicy blueberries. sweet, tart, and best paired with a scoop of vanilla on the side.

180

Apple Crumble Pie

Cinnamon-spiced stewed apples in a buttery short-crust tart, finished with a golden oat-and-butter crumble.

145

Chocolate Danish

Laminated yeast dough rolled with dark chocolate sticks and baked.

135

Almond Bostock

Babka sliced, soaked in syrup, spread with almond filling, baked till crisp and topped with sliced almond.

130

Korean Cream Cheese Bun

Brioche bun stuffed with cream cheese filling and dipped in savoury garlic butter.

160

Herb Garlic Brioche

Cream cheese flavoured with garlic, oregano, parsley and mozzarella, spread on brioche dough and topped with herb-flavoured olive oil.

120

Apple Chausson

Folded Danish dough filled with cinnamon-spiced apple, with a trellis design on top.

120

Almond Croissant

Buttery croissant filled and topped with frangipane almond cream, double-baked till crisp on the outside and meltingly soft inside.

135

Almond Chocolate Croissant

Twice-baked sourdough croissant with an almond and chocolate filling and a heavy chocolate drizzle.

150

Za'atar Croissant

French laminated dough with za'atar, an aromatic herb mixture of thyme, sumac and sesame seeds.

110

Butter Croissant

Made from laminated sourdough, flaky, buttery and light crisp outside, soft inside. - Made with 100% Butter.

75

Blueberry Danish

A pinwheel of laminated Danish dough cradling a tart blueberry filling, finished with a hint of glaze for a glossy top.

115

Cinnamon Roll

Danish dough filled with butter, sugar, brown sugar and cinnamon, baked to perfection.

95