From a mother’s kitchen to Affetto Di Casa.

The reason we began with eggless

I have preferred vegetarian food for most of my life. I had tasted non-vegetarian food too, but I kept coming back to vegetarian choices. What I missed was a really good eggless bake—one that felt complete, not like a compromise. That became the reason to keep trying.

The early bakes taught us patience

Eggless sponge cakes were our foundation. We kept working on softness, moisture and structure. One cookie trial turned out softer in the centre than intended; following that texture led to the scoop cookie we bake today.

The messages we keep close

The calls and texts after someone takes a bite stay with me. Hearing that a bake lifted a person’s day is what makes the work feel worthwhile. I want Affetto Di Casa to be known for bringing something good into people’s lives, one bite at a time.

Still learning, still baking

We keep the menu focused on scoop cookies, brownies, tiramisu, tres leches and cakes. We listen when customers wish a portion were different or tell us what they loved. We cannot promise every bake will be perfect for every person, but we can keep learning from the people who eat it.