Walking into Cacaote, a sprawling luxury patisserie and brasserie on Billionnaire Street in Ahmedabad, is like taking a delightful tour as Charlie at the Wonka Chocolate Factory. The world-class kitchen of India’s biggest patisserie has an unlimited supply of chocolate fountains, tablets, bars and beans and giant equipment and machinery to make the finest chocolate treats and desserts. Founded by Belgium-based mother and son Rita and Vraj Patel, Cacaote has recently opened its door for chocolate enthusiasts.
The story of Cacaote goes back to three years when the Patels decided to bring the Belgian chocolate experience to India. “We live in Belgium which is famous for chocolates. Everytime we’d come to our hometown in Ahmedabad, people would ask for Belgian chocolates. Once when we were in Turkey’s Maxx Royal Hotel, we met Michelin 3-starred Chef Jonathan Gallet who was backed with 25 years’ experience and crafted the finest quality of chocolates and pastries. We knew there was a market for Belgian chocolates in India, and hence approached him to bring the same experience to Ahmedabad,” begin the founders.
The beginning of a journey
Cacaote started off as a pet project for Rita, a certified pastry chef from the Academy of Pastry Arts in Malaysia. “The research on the machinery, ingredients and menu took us a year. As we did more research, we realised we had to invest heavily in the kitchen to lend a certain quality to the business. Hence I asked Vraj to join me in taking this project forward,” avers Rita. Vraj, a graduate in computer science from London, eventually joined in to help in the operations and construction of the business. From a pet project, it became a passion project of 15,000 sq. ft. on Billionaire Street in Ahmedabad. It was aptly named Cacaote i.e. cocoa in French.
The chocolate-themed interiors with tranquil water pool and expansive terrace of this luxury patisserie is the perfect icing on the cake. The warm and inviting ambience lends an immersive experience to customers. “The structure was designed by Storm Worldwide, an Australian architectural firm, and enhanced by a leading London-based design co called LEQB. The design looks subtle and classy with quality and attention given to every detail. I wanted to go for a luxury design without making it look tacky to give the best experience to my customers. I myself I have been very hands-on for this project – picking up bricks, fixing lights, etc.,” he smiles.
The exotic range of gourmet creations
Over the next year, the team experimented with Indian spices and flavours and some international ingredients to come up unique creations that suited the Indian palate. They used marshmallows to make chocolates, jamun and falsa to make croissants and local fruits to make petite ghetto, and some international ingredients like yuzu lime from Japan. The high quality cocoa for chocolates was sourced by Valrhona from Central and South America and Africa. “Chef Jonathan had the dream kitchen. I gave him the freedom to ask for what he wanted and introduced him to Indian flavours. There are multiple times that I have flown to Sweden, UK and Dubai to get the ingredients or equipment for the trials. The chef took his time to research on the flavour profiles and kitchen equipment and crafted the most delectable chocolates and desserts and we are happy with the result,” informs Vraj.
The playful names given to the unique creations included Milk Chocolate Tahini Gateaux, Chocolate Mandarin Bergamot Tartlet, Vanilla Berry Blossom, Lemon Speculoos Cheesecake, Citrus Cheesecake, salted Caramel, Red Thai Chilli, Three Brothers, Black Sesame Pear, and more. What’s their personal favourite, you ask. “I love the Star Anise chocolate. It’s a ganache salted caramel with dark chocolate. I also like the Citrus Cheesecake and Three Brothers,” says Vraj. “I love Thai Chilli, that gives a spicy flavour and a nice aftertaste in the mouth,” adds Rita.
A deep passion for chocolate
Chocolate making is an intimate process spanning tasting, smelling, swirling and the mother-son duo is completely invested in the process. “My mother and I try out every single product before the batch goes out into the market. We are on the premises whole day to ensure everything works smoothly,” they state.
From being mother-son to business partners and co-founders of Cacaote, the transition has been easy. “It’s been a wonderful experience, we have split up tasks as each one brings in their expertise without stepping into the others’ line of work. I handle the kitchen and Vraj handles the rest of the operations. We try to stay as business focused as possible and that’s how the partnership works,” tells Rita.
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