Dining
BY KATLYNN FOX
The bakery sells pavlovas ($6 each) with mango lling and blackberry compote.
Basil ower’s eggless cakes ($10.00) include vanilla bean sponge cake with matcha whipped cream and fresh strawberries, as well as an almond sponge cake with raspberry cream.
PHOTOS BY KATLYNN FOX COMMUNITY IMPACT
Basil ower Patisserie o ers French and oral avors
From garden to table, baker Manisri Sivaraju incorporates fresh, home-grown produce into her culinary creations—all from her Cedar Park home. As a self-proclaimed foodie, Sivaraju started Basil- ower Patisserie in 2017 as an outlet for her love of cooking and baking and her passion for the culinary arts. Sivaraju began her lifelong cooking journey at the age of seven. Growing up in South India, her dad introduced her to a wide range of food. Sivaraju passed her love of cooking down to her son, who started helping her in the kitchen when he was only 18 months old. “We think [about] food every minute in the house all that time,” Sivaraju said. “I live for food.”
Respecting the craft Sivaraju said she prioritizes high-quality ingredi- ents to provide organic and avorful desserts. “Everything is organic,” Sivaraju said. “I try to avoid all the preservatives or any add-ons and any arti cial things. I like to add avors like fresh fruit.” Current Basil ower products include strawberry, matcha and vanilla bean French macarons, pecan pie bars, sourdough focaccia bread and mini cakes. Sivaraju also o ers a variety of full-size cakes, many of which are topped with fresh owers from her garden. Sivaraju runs the bakery from her home with pre-order pickup available every Saturday from 9-11 a.m.
Basil ower patisserie o ers pistachio, strawberry and lemon French macarons ($6 per half-dozen) .
https://basil owerpatisserie.com
1407 N. Bell Blvd. (Hwy 183) Cedar Park HillCountryWaterGardens.com 512-260-5050
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CEDAR PARK FAR NORTHWEST AUSTIN EDITION
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