Petits Gateaux Cake Set
Vanilla 5x: vanilla cake, vanilla caramel, vanilla white chocolate mousse, vanilla ganache, vanilla brown sugar crunch enrobed in white chocolate.
Orange jasmine: orange citrus confit, vanilla sponge cake, jasmine orange scented mousse, brown sugar crunchy base.
Rocher tart v3: dark chocolate tart with almond cream, hazelnut ganache, 70% hazelnut praline, and crunchy feuilletine.
Tropical escape: light vanilla sponge, coconut lime gel, passionfruit mango mousse with whipped ganache and mango jelly.
Pre-Order for Delivery on March 18th
Vanilla 5x: vanilla cake, vanilla caramel, vanilla white chocolate mousse, vanilla ganache, vanilla brown sugar crunch enrobed in white chocolate.
Orange jasmine: orange citrus confit, vanilla sponge cake, jasmine orange scented mousse, brown sugar crunchy base.
Rocher tart v3: dark chocolate tart with almond cream, hazelnut ganache, 70% hazelnut praline, and crunchy feuilletine.
Tropical escape: light vanilla sponge, coconut lime gel, passionfruit mango mousse with whipped ganache and mango jelly.
Pre-Order for Delivery on March 18th
Vanilla 5x: vanilla cake, vanilla caramel, vanilla white chocolate mousse, vanilla ganache, vanilla brown sugar crunch enrobed in white chocolate.
Orange jasmine: orange citrus confit, vanilla sponge cake, jasmine orange scented mousse, brown sugar crunchy base.
Rocher tart v3: dark chocolate tart with almond cream, hazelnut ganache, 70% hazelnut praline, and crunchy feuilletine.
Tropical escape: light vanilla sponge, coconut lime gel, passionfruit mango mousse with whipped ganache and mango jelly.
Pre-Order for Delivery on March 18th
About the Baker
Meet Andrew Cheng, the founder and baker behind Chengu. Andrew's story is one of perseverance, passion, and an unwavering commitment to his craft. Growing up in Elmhurst, Queens, Andrew was exposed to a diverse array of cultures and cuisines that ignited his love for unique flavors. Despite not having the opportunity to learn baking or pastry-making from his parents, Andrew's childhood memories are filled with surprise treats that his parents would bring home after long workdays. These experiences taught him to appreciate new flavors, textures, and ingredients.
Although Andrew pursued a degree in biochemistry and biotechnology in college, his love for baking remained constant, and he continued to pursue it whenever he could. The COVID-19 pandemic gave him the chance to reassess his career goals and realize that he wanted to follow his passion for pastry. Andrew's dream became a reality when he launched Chengu, a brand that celebrates the bounty of flavors that make Queens unique.
Andrew's journey has been a testament to the power of determination and a strong work ethic. He taught himself to bake, experimenting with different flavors and techniques until he perfected his craft. His desserts are carefully crafted using seasonal ingredients and inspired by his favorite desserts from childhood. Each bite of a Chengu dessert is a celebration of the diversity and cultures that shaped Andrew into the baker he is today.
Andrew's story is an inspiration to anyone pursuing their dreams. With dedication, hard work, and a passion for their craft, anyone can achieve success and make their dreams a reality.