The bakery

Since launching in 2016, artisan bakery Chinskitchen has been committed to feeding the Great British sweet tooth with a range of gorgeous and luxurious hand-made cakes, Award winning nankhatai and treats.

Often suitable for special diets – and mostly free from artificial additives and preservatives – everything from Chinskitchen is made fresh to order in small batches. Ingredient quality is paramount; as are flavour, taste, and texture.

As a small producer, Chinskitchen relishes working with industry peers and suppliers; using their wares to create a unique and irresistible collection of classic-meets-modern products.

Feedback is invaluable to Chinskitchen – and all comments and questions are welcomed with open arms.

The founder

Raised in Mombasa, Kenya, Chintal Kakaya grew up in a close-knit, food-loving community – and rapidly learned how to satisfy a hungry crowd with all manner of traditional sweets and savouries.

Following in her mum’s footsteps, Chin always harboured a love of baking, and her multi-cultural background instilled an insatiable curiosity when it came to experimenting with spices and flavourings. In 2013, ChinsKitchen began to take shape – initially as a food blog which served as a platform for Chin to share a myriad of unique baking recipes.

Chin’s friends came to know her as the go-to girl for special occasion cakes and bakes and, in 2015, she tested the market with her ‘Indian dessert-inspired cakes’, enabling others to get a taste too.

The concept? To weave elements of classic Indian sweetmeats into traditional cake recipes, creating something quite different to anything else on the market. The brilliant baker then applied the same thinking to Indian shortbread, and her now-award-winning, acclaimed range of nankhatai biscuits was born.

When she’s not in the kitchen, Chin’s doing great things elsewhere; notably as a charity champion for Find Your Feet – an organisation devoted to enabling families in India, Nepal, Malawi and Zimbabwe to break out of the poverty cycle.

The organisation’s annual Curry For Change campaign raises funds through celebrating Indian food – having wooed guests with savoury and sweet food at both her own and large-scale co-hosted events, Chin continues to dedicate time, recipes, and desserts to the cause.

The inspiration

It’s not only the likes of sugar, spice and all things nice that make up Chinskitchen products – a fair few non-edible ingredients have had a big part to play.

Influences and inspirations include a matriarchal kitchen in Mombasa, Kenya; traditional Gujarati and international foods; awe-inspiring cakes courtesy of Chin’s mother; comforting memories of shortbread and chai; Western cookbooks and cookery shows; global ingredients; the mastery of successful flavour fusion; an abiding love of afternoon tea; and support, encouragement (and demand!) from friends and family.

It all adds up to a rather delicious mix.

The timeline

The timeline
2019

2018

Chinskitchen’s highlights: launch in Hilton T5, work with Pandora, Zindiya restaurant, Reading in heels, Borough Box, various collaborations including Black Qubd, Sugarbox events etc.

2017

Chinskitchen continues to go from strength to strength; now supplying baked goods direct to both consumers and restaurants.

February 2016

Chinskitchen ltd and online shop officially launches.

August 2016

Chin’s Classic Almond & Pistachio Nankhatai and Rose & Cardamom Nankhatai are both awarded a Gold star at the Guild of fine foods Great Taste Awards.

2015

Chin’s in print – her pistachio and coconut barfi cake recipe is published in Clandestine Cake Club’s ‘A Year of Cake’ cookbook. Cake orders are flying in, but Chin wants to come up with a product more suited to mail order.

Diwali 2015

Chin’s first batch of Indian shortbread, nankhatai, is made purely to evoke happy childhood memories – but great feedback on a social media post makes her realise this is the product she’s been looking for. Over a few months, Chin hones the formula for her melt-in-the-mouth, bitesized biscuits, reducing sugar and developing a range of flavours that both celebrates the classic and embraces the modern.

2014

The competition is on for Chin as she enters Wright’s contest at The Cake & Bake Show. Her orange, cinnamon and clove spiced Madeira cake with coffee buttercream is deemed the winner by judges Peter Sidwell, Wendi Peters and Mich Turner.

2013

Chinskitchen is initially born as a successful food blog, but she starts researching the bakery market and conducting taste tests with willing guinea pigs. Chin begins to write recipes for her unique spice-infused treats and Indian dessert-inspired cakes.

2011

Chin hangs up her Sweetcreationz apron to focus on her son, newly-diagnosed with autism. However, she continues to bake and entertain, and the pictures she shares on social media garner recipe requests galore.

2010

Chin sets up her first bakery business, Sweetcreationz, selling cakes and cupcakes.

Aged 12

Moving to the UK, Chin discovers cookbooks and cookery shows, and starts baking up a storm for family and friends.

Childhood

Chintal Kakaya grows up in Mombasa, Kenya – spending lots of time in a bustling kitchen filled with fabulous female cooks.

"Eating these nankhatai took us straight back to our childhood. Amazing!"
Pervin and Cyrus Todiwala - Cafe Spice Namaste.

“I ordered the cardamom, rose and pistachio cake. It was delicious. So light and tasted just like gulabjaman. It was so fresh and presented and decorated beautifully. Highly recommend.”
Yasmin Ibrahim

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Please note, we will respond to any enquiries within 3 working days

Address: Uxbridge, Hillingdon

 

Indulgence in a bite with a hint of spice!

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