Whether you’re looking for a spongy birthday cake or a flaky breakfast pastry, New Westminster’s Take The Cake has your back. The Record spoke to Founder and Pastry Chef Lalit Pant about his hot cakes and cold shakes.
At Take the Cake, a relatively new bakery in Queensborough, its rows of chocolate tarts, scones, chicken pie, and cheesecakes can land you in a sweet dilemma. How do you decide between tiramisu, red velvet and similarly sinful slices of black forest cake?
This is difficult; Thankfully, pastry chef Lalit Pant recommends this reporter for the Fresh Fruit and Fresh Cream Cake and his most popular chocolate truffle.
Pant’s cakes have been selling like hot cakes ever since the store opened in September last year. On Mother’s Day 2022 alone, Pant sold 100 mango cheesecakes.
Pant, who has 22 years of pastry making experience, says, “People come from White Rock, Maple Ridge and North Vancouver to buy cakes from us.
Pointing to the irony, his wife, Anita Pant, says that before starting the bakery, they were moving away to buy cakes as there was no alternative in the area.
Having worked at prestigious hotels (such as the Taj, Grand Hyatt, Crowne Plaza and St. Paul’s) in India, the UK, Dubai, Oman, and other locations, Pant is well aware that taste preferences differ among people around the world. – are different.
What goes into making a cake from Take the Cake?
So when the Indian-origin chef moved from England to Canada six years ago and noticed the cultural diversity here, he set out on a mission: to bake pastries that satisfy everyone, no matter what country they come from.
In the chocolate truffle, for example, two different types of Belgian chocolate are used, he explains. Asians love sweets, so 53 percent cocoa bean chocolate is slightly sweet, and for Canadians and other cultures that don’t like sweets as much, there is 73 percent cocoa bean chocolate. It is a mixture of both.
“That way, everyone is happy,” says Pant.
Take the Cake is Pant’s first solo business venture (previously, he worked with a catering company, and ran a bakery with a partner). And it seems he is giving it his 100 percent. The first three months, he used to work daily from 4 a.m. to midnight, with no days in between.
It’s been almost a year and he still employs four people, sometimes in a workday of 16 to 17 hours.
“But it’s his passion,” says his wife. “He’s thinking about the bakery 24 hours a day,”
Take the Cake will expand
With the increasing demand for his bakery goods, Pant has had to increase his team from two to 10 members. Soon, he says, Take the Cake will expand to Metrotown, Langley, White Rock, and in a few years to Toronto and Calgary, and beyond Canada, into Europe, Dubai and India.
But for now, Pant has more pressing matters: like making ice cream. He is busy expanding his already extensive menu to include ice cream, ice cream shakes and cheesecake shakes.
Nearly 20 new items, including the Double Chocolate Thick Shake, Dark Chocolate Brownie Shake, Oreo Cookie and Ferraro Rocher Shake, and ice cream desserts with fruit bases and a mix of caramel custard and cookie crumble, will juice up the bakery’s menu in the coming months. ,
You can follow Take the Cake’s new offerings on their Instagram page to decide your pick, or visit their store at 1110 Evening Avenue in Queensboro’s Queens Plaza, and order a chocolate truffle cake like this reporter did. can.