Dining
BY ROO MOODY
At Frullino, Dosmuratova makes custom cakes for birthdays, baby showers and other special occasions.
COURTESY FRULLINO
ELMST.
610
W. LOOP S.
N
6300 W. Loop S., Ste. 130, Bellaire www.frullinotx.com
Born in Kazakhstan, Dosmuratova has lived all over the world, including Romania and Russia.
ROO MOODY COMMUNITY IMPACT
Bellaire baker turns a life of travel into cakes inspired by the world From Central Asia to Southeastern Europe, baker Goha Dosmuratova nds inspiration for her homemade recipes from around the world. After closing her bakery in Romania and mov- ing to Texas in 2024, Dosmuratova opened a new shop in Bellaire, serving custom cakes, cupcakes and cookies. “I love desserts, I love cakes, and when you travel around the world ... and you don’t like the taste, but
you really want the cake, you’re just trying to bake it yourself to make it perfect,” Dosmuratova said. “So that’s how I came up with my recipes.” The backstory Dosmuratova’s husband is a chemical engineer whose work allows Dosmuratova and their two daughters to live all over the world. She opened her rst bakery in Romania in 2020, and said people questioned whether it was wise to open during a global pandemic. However, after discovering her newfound passion, Dosmuratova could not be deterred. So, she opened the bakery and said she was met with great success. The details Because she does custom cakes, Dosmuratova has
customers who put in creative ideas that require a lot of planning, sketching and sculpting. While they may seem daunting, Dosmuratova said she loves it and that it’s a kind of meditation for her. “I always say that customers challenge me because when we moved to Houston ... the desserts here are di erent from those in Romania or Europe,” she said. “I’ve learned how to bake
pies, a lot of pies.” In their own words
Dosmuratova’s advice for other women wanting to start their own bakery is not to be afraid of waste. “Always experiment,” she said. “If you don’t like the recipe, add something else ... don’t be afraid of wasting the products, because without the waste, you won’t get the best recipe ever.”
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