Nº 01Dubai Cheesecake
Crisp pistachio kunafa and milk chocolate over a cocoa sablé — the cult flavour, reset as cheesecake.
Cultured, from small dairies. No stabilisers, no shortcuts.
Hand-baked, hand-finished — by feel, not by clock.
Twenty-six cheesecakes. Some familiar. Some unlike anything in America.
The first three to try. The flavors that made us open the kitchen.
Nº 01Crisp pistachio kunafa and milk chocolate over a cocoa sablé — the cult flavour, reset as cheesecake.
Nº 02Toasted millet folded through cultured cream cheese — nutty, gently sweet, our own.
Nº 03Honey-soaked sponge between silky vanilla cream cheese — a quiet, comforting classic.
We set out to make the cheesecake we'd always imagined. Handcrafted, unhurried, uncompromising. So we opened a small kitchen — and never looked back.
Every cheesecake is made by hand, finished by eye, and baked fresh for you. Cultured cream, real fruit, nothing artificial. One kitchen, one standard — and that's the way it stays.
A few photographs from the work — plating, finished tops, the quiet middle of a bake morning.




Standing weekly orders, private events, seasonal collaborations. Tell us what you have in mind.
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