PEAKLIFE

PEAKLIFE gets in conversation with Chef Devashree Muni, Founder, Cocoa Cellar – a new patisserie delivering divine alcohol-infused desserts in Central Mumbai.

Established in 2020, Cocoa Cellar is a tantalizing new patisserie introducing a fine range of dessert options – from Sacher Torte, Coffee Walnut Loaf and Amarula and Dark Chocolate Cupcake to Whisky and Cashew Cookies, Cocoa Misu, and much more. Each treat is curated with the finest of ingredients – be it Belgian chocolates, pecans, marshmallows, or specially imported liquors.

Founder and Chef Devashree Muni trained at the prestigious Le Cordon Bleu in Sydney, Australia, following which was born dream patisserie.

In conversation with the entrepreneur, here’s what makes Cocoa Cellar and its alcohol-infused delights irresistible:

1. How did Cocoa Cellar come to inception? What was the inspiration behind it?

I always desired to combine my love for desserts and alcohol and marry them to create something unique and one-of-its-kind. Given that the market still lacks readily available alcohol-infused desserts, with the demand for such an indulgent product on the rise, we thought why not tap this space? While infusing the desserts with the liquors, I made it a point to use imported labels, like Kirsch and Blood Orange Cointreau, in a bid to provide the patrons with an experience not felt before.

2. As an alcohol-infused desserts brand, what all can consumers seek from Cocoa Cellar’s delightful range?

My menu is very different. It has a mix of American and European desserts and focuses on alcohol. There is something for everyone. Our menu is divided into cupcakes, cakes, loaf cakes, rochers, truffles, and cookies. If I have to pick my personal favorites, it would be Sacher Torte (an Austrian classic with a dense chocolate sponge layered with apricot jam and soaked in “Kirsch” cherry liquor); Cocoa Misu (classic tiramisu laced with espresso and a generous shot of Baileys), and Liquor truffles (chocolates that’s filled with boozy ganache and coated with tempered chocolate).

3. What would you say is the USP of Cocoa Cellar?

We at Cocoa Cellar focus on alcohol-infused desserts which sets us apart from the rest. Our deep focus on sourcing the choicest ingredients like using only Belgian chocolate and imported liquors, etc. in the chocolates is a differentiator in itself. Quality is important and that’s what Cocoa Cellar is all about.

4. How have you been sustaining through the pandemic?Has there been a major shift in terms of consumer demands or your business outlook?

My passion for baking has helped me grow in the business and earn without giving up on my dreams. I would say the pandemic was and still is a game-changer from not just a health point of view, but also the business. Initially, when the pandemic started, everyone was really scared to order due to hygiene conditions which was a natural reaction. But with time it’s getting better now in medical terms. I looked at this as an opportunity to ensure that I provide the best product in the healthiest and hygienically safest way possible. After all, only those who look at it from this point of view would survive. I just started the business in February 2020 right before the pandemic and subsequent lockdown. It did give me a bit of shock but did not deter me from following my passion. I kept on changing my plans as per the pandemic need. I did have plans to do more in terms of setting up stalls in fairs and malls. But for now, I’m just taking it slowly till things get smoother with the pandemic. At this moment, it is the slow and steadily hygienic that will win the race. Hopefully, things get better soon.

5. What are your visions or future plans for Cocoa Cellar in 2022?

For now, I keep introducing new products to the menu. Adding new things to the menu requires a lot of trials as this field is all about innovation. I keep thinking of other products and experiment accordingly. Talking about the future plans, having set up only in the year 2020, our focus at Cocoa Cellar will be more on tapping the existing market efficiently first before moving ahead with expansion both domestically and internationally.

6. Lastly, any word of advice for budding entrepreneurs in the same sphere as you?

This field requires a lot of hard work like any other field. Be patient and work hard. Learn new skills and keep practicing. It’s all about the practice to improve each day and to build confidence. Get as much work experience as you can and keep doing research on your work.