Mila's Sweetcret - Dainty+Delish Petits Fours for Events...and Everyday!
About Mila's Sweetcret
Mila's Recipe BookIt all started with “vozni,” and “poopok,” Armenian for “porcupine” and “walnut” respectively. The former was a round confection comprised of moist vanilla cake and white crème, sprinkled entirely in crushed walnuts resembling the quills of a porcupine, though the only danger it posed was that of instant addiction. The latter featured a walnut-shaped shell filled with a sweet concoction of crème and you guessed it - walnuts! Both recipes were passed down for generations from my mom’s Armenian-Belarusian side of the family. For my brothers and I, the sight of her nearly dilapidated recipe book covered with faded images of Petits Fours (French for “small oven,” aka mini desserts indicative of the European “less is more” culture) only meant one thing -– negotiations would be under way shortly for who gets to lick the bowl of leftover cream. Eventually, we came up with a system, sloppily dividing the leftover contents of ingredients amongst the three of us. Being the eldest, I always managed to sneakily devour in more than the share that was apportioned to me. I figured the more I took for myself, the less likely my younger brothers would overindulge and suffer from a stomachache. You’re welcome, mom. That was only the beginning, as the days to follow would consist of bickering and the tactical division of the “voznis” and “poopoks,” to ensure we all received a fair share. Wink, wink.
For years thereafter, my mom baked. The scent of her freshly baked treats was welcoming for anyone who happened to stop by. No matter how much time elapsed, we felt like children again fighting over the bowl of cream that eventually produced the coveted mini delicacies we had grown up eating (replace with: scoffing). It was nostalgic for us all, not just in terms of being reminiscent of our childhood but also as a reminder of where it all originated generations ago in a quaint kitchen in a picturesque Belarus village. Though thousands of miles away from our Belarusian family, it felt like the only connection we had to them at times. For my mom, it was a keepsake, a token of the life she had left behind to immigrate with my father’s family to the United States with her recipe book, scribbled in Russian with measurements and coveted family recipes, packed safely in her luggage- one of few personal possessions she dubbed worthy of bringing along.
As we grew older and friends came and went – they, too couldn’t resist my mom’s delicacies. They even took to Facebook and Instagram to gloat when they were treated to Mila’s desserts in the absence of other friends. Despite the fact that we had grown to obsess over my mom’s baking and rarely opted for any other baked goods (which paled in comparison), we never thought much of it, as it had become normalcy for us – a novelty. Besides, didn’t everyone’s mom have a secret family recipe as mouthwatering and distinctive as my mom’s?! Guess not, because requests from neighbors, family, and friends grew frequent, to our delight, and her pastries became famous in their own right. The compliments and praise were inevitable, as if it were a conditioned response after the first bite, a Pavlovian retort if you will.
Mila began experimenting, slightly tweaking the recipe for “vozni” to include cake flavors such as cocao (raw cocoa), caramel and meringue, alongside toppings like coconut flakes, pecans, almonds and crème variations of coffee, vanilla and caramelized crème. The size of the individual desserts shrank into Petits Fours (see above), yet the irresistible tantalizing flavor remained intact. As a result, “vozni” evolved into a term dubbed by Mila herself, “nutka.” The “nut” emblematic of the variety of nuts she incorporates in her new twist to an old favorite and the “ka,” a diminutive in her native Russian language, denoting its miniature size. As a result of Mila’s spiritual and health-conscious lifestyle (that too, passed down for generations) Mila opted for healthier alternatives to the original ingredients. She incorporated 100% organic whole-wheat flour, vegan cane sugar, raw cocao and organic eggs but never compromised on the two most vital ingredients that had persisted from the original recipe: loads of love and her innate positive energy. Though the ingredients had been slightly modified to ensure a guilt-free experience for the consumer, the discerning palatable flavor had not been altered the least bit.
Since sharing is caring, Mila and I are making a proclamation of our utmost concern for the taste buds of our fellow humanity! Mila’s Sweetcret originated from a place of unconditional love, family tradition and an etheric sense of positive energy bursting at the proverbial ‘seams.’  We hope that those qualities will perpetuate for our patrons as we open the pages of my mom’s decades-old, worn-out recipe book to reveal the contents and allow the world to peek in, envelop themselves in all the goodness it offers, both in palate and principal, and indulge in our family secret. We welcome you to be a part of our family and share in our ‘sweetcret.’