Sweets

Go ahead, tempt your sweet tooth

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Brar’s began as a sweets shop and we continue to offer the outstanding authentic sweets that you’ve grown to love. But did you know we also offer world-class chef-inspired sweets made by some of the top chefs in Canada?

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Meet the Chefs
Sweet/Mithai

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Yogesh Kumar

Yogesh has 20 ++ years of culinary experience and is a master at creating mouth-watering Bengali sweets. As a sweet chef at the Hotel Claridges New Delhi and Hyatt Regency Gurgaon, he’s also worked with Bangla sweets. A few of his specialities are Malai Sandwich, Mango Sandesh and Pinenut Barfi.

Ram Nivas

Ram has 20 ++ years of culinary experience and is well-known for his Namkeen making. Some of his specialities are Strawberry Chumchum, Pineapple Sandesh, Pan Gilori, Beetroot Halwa, Raj Kachori, Kanji Vada. He holds previous affiliations with the Radisson Hotel Haldirams and Dusit Devarana hotel in Delhi.

Karu Velan

Karu has 22 years of culinary experience and specializes in bakery and confectionery, chocolate and the art of cake-making. He’s comes from the Taj group of hotels, LULU hypermarkets and Hot Breads. He’s responsible for creating many of Brar’s delicious egg-less creations.

Dharmesh Singh

Dharmesh has 33 years of experience and specializes in traditional North Indian and fancy sweets items. He’s recognized for his traditional sweet-making and Brar's specialty sweets. Some of his creations include Pista Lodge, Kaju Apple, and other fancy items. He’s worked with Bangali sweets, New Delhi for 18 years and with Brar's sweets Brampton for 15 years.

Jugal Kishor

Jugal has 36 years of experience and specializes in Bangali and dry- fruit sweets. Some of his creations include traditional sweets such as Gulab Jamun, Rasgulla, Kaju and fruit sweets. He’s worked with Haldiram for 4 years, Bangali sweets, New Delhi for 18 years, and Brar's sweets, Brampton for 14 years.

Introducing our new chef-inspired sweets

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