Do you use natural sweeteners like honey or maple syrup in any products?

Sweetener policy

We stick to classic sugar in every cake, cupcake, and pastry—no honey, maple syrup, stevia, or other alternative sweeteners.

Why not honey or maple?

Natural syrups add water, change pH, and caramelise differently, which can make egg-free sponges dense or cause fillings to weep. Cane sugar lets us control rise, crumb, and browning with pinpoint consistency.

Familiar taste & texture

Using one sweetener across the board keeps every slice true to the Rashmi’s flavour profile our guests know and love: moist crumb, clean sweetness, and just-right caramel notes.

Looking ahead

We continually test ingredient swaps in R & D. If a natural sweetener passes our allergy-safe, taste, and texture benchmarks, we’ll announce the update on our website and socials—stay tuned.

Updated on: 28/05/2025