Mah-Ze-Dahr is a navy-and-gold-clad West Village bakery oozing with sugar, butter, and class. The first taste I had of owner Umber Ahmad’s genius was at my parent’s apartment. (Full disclosure: my mom is a friend of hers and an investor in the business, but I can assure you that I am not biased.) It was six or seven years ago when I was home from college. In the kitchen, I came upon a simple, partially-eaten, double-layer chocolate cake. It was shaped and frosted perfectly, and dark enough to be daring. Resistance was 100% futile. One bite had me weak in the knees. I’ll tell you why: it tasted like an elevated version of a Duncan Hines box cake slathered in store-bought frosting. As a kid, I would sneak spoonfuls of leftover chocolate frosting— straight from the tub—for days after having baked cupcakes to bring in for a grade school birthday.
A little something sweet
A little something sweet
A little something sweet
Mah-Ze-Dahr is a navy-and-gold-clad West Village bakery oozing with sugar, butter, and class. The first taste I had of owner Umber Ahmad’s genius was at my parent’s apartment. (Full disclosure: my mom is a friend of hers and an investor in the business, but I can assure you that I am not biased.) It was six or seven years ago when I was home from college. In the kitchen, I came upon a simple, partially-eaten, double-layer chocolate cake. It was shaped and frosted perfectly, and dark enough to be daring. Resistance was 100% futile. One bite had me weak in the knees. I’ll tell you why: it tasted like an elevated version of a Duncan Hines box cake slathered in store-bought frosting. As a kid, I would sneak spoonfuls of leftover chocolate frosting— straight from the tub—for days after having baked cupcakes to bring in for a grade school birthday.