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About

Amandé Patisserie, the first of its kind in Bangalore is inspired by the the crown jewel of the confectionary world, The Macaron. Amandé macarons are made from the choicest ingredients sourced from across the world. Chocolates from Belgium, cream from France, Almonds from the United States and Nuts from Italy come together in Bangalore to delight your taste buds.

Pronounced as (a-man-de), Amandé in French means Almond, the main ingredient of the macaron. As a Patisserie (pa–tis–se–rie) that stays true to the original textures of the macaron we call ourselves the "Amandé patisserie".

NEW THIS WEEK

Tarte aux Caramel

THE LEADERSHIP

Venkatesh Raghu

Co-Owner

Venkatesh Raghu hails from a family with generations of FMCG experience. These 75 years of legacy inspired him to graduate in Business Management. After the undergraduate degree in Bangalore University, he went on to do his Masters of Business Management (MBA) from UTS, Sydney Australia but his interest in practical exposure to the International market could not keep him in the classroom for too long. He went on to gain experience by working for over four years in various companies in Sydney. During this time he has held a variety of junior to senior leadership positions including the role of Marketing Manager for Aussiepay. Venkatesh moved back to Bangalore to take on the role of Marketing Manager in Sterling Developers until the entrepreneurial heritage in him soon took over.

Prashanth Shadakshari

Executive chef and Owner

From an early age, Prasanth Shadakshari developed his passion for creative cooking. Shrugging off the weight of his family business of 70 years, Prasanth decided to pursue his culinary dream by first graduating in Hotel Management from the Christ College in Bangalore and then obtaining his Grand Diploma from Le Cordon Bleu, Sydney Australia. While his initial dream was to specialize in French cuisine, he soon fell in love with Patisserie and specialized in the art of making pastries. After working in some of the best restaurants in Sydney like the Sydney Cove Oyster Bar, Chef Prasanth Shadakshari relocated back to India. After successful stints at Restaurants like “Graze at Vivanta by Taj”, He has now partnered to create Amandè Patisserie which showcases his love for French Patisserie.

Birthdays

Celebrate another wonderful year by treating those around you to beautiful and delectable treats.

Gifting

Impress your near and dear with the classiest of gifts from Amande. Something sweet for your sweetheart?

Weddings

There is no better way to celebrate your big day than with gorgeous products inspired by the most romantic place on Earth, Paris.

Locations and hours

Boutique & Cafe
UB City, 2nd Floor Vittal Mallya Road,
Phone: +91 80 4098 1668

Sunday to Thursday: 9am to 11pm; Friday to Saturday: 9am to 1am

Production
115/121, 4th Main, 4th Stage TR Nagar,
Bangalore 560028 near Dwarka Hotel (N.R Colony)
Phone: + 91 80 2676 1080 info@amande.co.in

Monday to Saturday: 9am to 5pm; Sundays holiday.

CALL: +91 80 2676 1080

Get in touch

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