Adopting a pure modernist style, representing in its simplest form, the Mithaiwala sweet shop locating one at Uttara and the other at Banani designed by Dehsar Works (DW) offers a novel destination to the neighbourhood and young urbanites to bond and spend hours in the outlets while exciting their taste buds with the famous ‘roshogollas’ or ‘baked blueberry doi’ or indulging over the other exquisite delightful sweets.
The sweet eatery started its venture with a fresh concept of bringing people together and enjoying the sweet delicacies rather than merely stopping by the outlet for the sweets. “After much research and analysis, we found that customers either come by themselves and order sweets and leave immediately after receiving or wait in their cars and ask one to pick-up their sweets’ order. We thought to build a connection with our customers; we wanted them to experience the fulfillment of being in Mithaiwala – relax or have a chat with friends and enjoy their favourite sweets”, says Subhabrata Maitra, consultant-chef of Mithaiwala. “Moreover, we found that conventional sweet shops are not popular among students or young people due to high price. So, we came up with the plan of having options of selling in any quantity, so young people not necessarily need to buy kilos of sweets; they can adhere to a single piece and spend hours sitting with their friends in the outlets”. The outlets reflect minimal style which is achieved through simple forms and light fittings and furnishings.
The soft pastel colours and floral patterns in the walls, the minimal brass lighting – all are designed in harmony with each other, providing a feeling of comfort to the users experiencing the space.
Mithaiwala was launched on 30th October 2019, and currently, they have five branches in Dhaka and are planning to extend in other cities as well. At present, Mithaiwala has become an urban holiday stop to the community – representing life in its simplest form, the bond between people, and the ability to appreciate every moment simply relishing on the traditional sweets to the fusion of ‘doodh chomchom’ to the experimental recipes of ‘chana toast’, ice-cream made of ‘rabri’, fruit-based sweets, and many more.
