Desserts can be fancy, but that doesn’t mean they don’t have to be fun. And that’s the philosophy Chez Oi Patisserie swears by!
Love stories often have sweet endings, and for Oishi and Dhanesh, founders and chef partners at Chez Oi Patisserie, Mumbai, it’s no different.
Except this one benefits all, what with the inventive desserts and savouries that artfully straddle the line between feel-good and fancy. The patisserie creates a sense of magic with their range of delectable macarons, brownies, cakes, breads, sandwiches and so much more.
“So the whole thing started a couple of years ago when I was in the US and Oishi was in Mumbai,” says Dhanesh. “We’d do our long distance dates in cafes. What we found was that cafes there were far more uptight, less laid back and money oriented. The basic idea was to start a cafe, but post pandemic we decided to shift to a cloud-based patisserie,” he adds.
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So a little French influence and a few fancy elements later, Chez Oi Patisserie was born. Well, not exactly, but close enough. The duo began trials in the thick of the lockdown around November 2020, going the whole hundred yards by ordering and tasting food from as many cafes as possible.
The ultimate parameter? What made them happy and clicked with them. The menu at Chez Oi is developed keeping in mind the feeling Oishi and Dhanesh want their audience to relate to on the first bite. For instance, they play on flavour notes from growing up like bubblegum and popping candy.
Each dessert comes with an equally satisfying origin story. Take the case of Dhanesh’s favourite, the All I want cake. It’s literally that, what with the cookie dough, ultra moist sponge, praline paste, and couverture chocolate.
Their Movie Night Crunch was born out of the idea to have a perfect, cinema themed date at home during lockdown. It even comes with a movie ticket and a list of their top foodie movie recommendations on it!
While they remain particular about the desserts being super appealing to the eye, there’s meticulous attention to detail as far as the insides are concerned too. And that’s where nearly 22-25 trials paid off, resulting in the most delicious eggless macaroons.
Oishi recounts, “They were most difficult to come up with. [After] 22-25 trials at one point, we were giving up. But 30 minutes to one hour before that, we decided to give it a shot and somehow it worked. Once we worked that out, we applied the same algorithm to other dishes and made our menu a 90% eggless menu.”
The path to success might be frosted, but isn’t without its own share of troubles. Initially dependent on third party delivery, they’ve dealt with everything from damaged cakes to complaints of a sponge that’s simply too dry. Being Chez Oi Patisserie, however, they’ve managed to overcome it all spectacularly, as Oishi talks of cakes that get delivered all the way to Thane, or carried as far as Lonavala! Incidentally, this was also the reason they conceived their ultra moist sponge, ‘an almost secret ingredient used across a range of desserts.’
There’s an earnestness and commitment to delivering the best that makes Chez Oi Patisserie special. Oishi says, “One of the best compliments we’ve received is that people finish our cakes, and they don’t leave it in the fridge for days.” As long as the innovation and indulgence goes hand-in-hand, we don’t see any reason for the sweet road here to end!