Today we’d like to introduce you to Bilal Mamdani.
Hi Bilal, so excited to have you with us today. What can you tell us about your story?
I like sweet things—especially of the creamy variety. I rarely skip dessert. So, I made one.
I started baking like a lot of people did—during the pandemic, just dabbling. But somewhere between experimenting with textures and testing recipes on friends and family, it turned into a full-on passion project. Naturally, I called it crème.
I tried a few different desserts, but the Basque-style cheesecake really stood out to me. It’s creamy, caramel-y, and full of contrast—burnt on the outside, silky and custardy on the inside. And as an engineer, I find the layers of texture and flavor in each bite genuinely fascinating. There’s something very satisfying about creating something that’s both simple and complex at the same time.
Looking back, maybe it started earlier than I realized. Growing up, my mom always had some kind of baked good waiting for us after school—something warm, sweet, and made with love. I’ve carried that comfort with me ever since. To this day, I always have a pint of ice cream in the freezer, just in case.
So crème really is a blend of everything I love: dessert, creativity, precision, and joy. And of course, cream. It’s about comfort, indulgence, and making something that feels good to have, and share.
Right now, I’m baking out of a licensed commercial kitchen in Plymouth, MN, and offering weekly drops for whole cakes and slices every Saturday. It’s small-batch, made-to-order, and growing one drop at a time. Details can be found on our website: cremefoods.com or on our instagram: @creme_foods
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It hasn’t all been smooth. Scaling a cake I used to bake in my home oven was tough—commercial ovens don’t behave the same way, and getting the texture and consistency right took a lot of trial and error. I also had to get all my food safety certifications and licensing, which delayed the launch more than expected. And to top it off, my packaging was held up in transit, so I had to launch with generic boxes. Not quite the dreamy start I had imagined.
One of the unexpected challenges has been distribution—just getting the word out. When you don’t have a storefront, it takes a little extra creativity (and a lot of Instagram posts) to reach new people. But I’ve been incredibly grateful for the customers who share about crème with their friends, families, and followers. That kind of support means everything, and it’s how we’re growing.
Through all of this, I’ve learned to be adaptable. I’ve had to figure things out on the go, and while it hasn’t always been easy, I’ve enjoyed the process. Mostly 😅.
We’ve been impressed with crème, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
crème is a dessert brand rooted in comfort, creativity, and a deep love for all things creamy. We started with a single product—our signature Basque-style cheesecake—baked at high heat to achieve a caramelized, almost burnt top, and an incredibly creamy, custardy center. It’s a cheesecake that surprises people in the best way.
What sets us apart is our texture-first approach and our commitment to flavor. We specialize in small-batch desserts that are simple in ingredients but bold in execution. Each cake is handmade, thoughtfully tested, and designed to evoke emotion—and it’s unlike anything else you’ll find locally. Brand-wise, we’re proud to have created something that feels intentional, warm, and real. From the packaging to the voice, to the product itself, crème reflects a point of view that’s playful, comforting, and personal. We’re building a brand that people can connect with—not just for the taste, but for how it makes them feel.
We offer both whole cakes and slices, available through weekly product drops. Customers can pre-order on our website (cremefoods.com) and pick up every Saturday. Our signature flavors—Classic and Cookie Butter—are available regularly, while we also rotate in seasonal flavors to keep things fresh, fun, and a little unexpected (we just completed the Dubai Chocolate rotation and are now featuring a spring seasonal: Pistcachio Bloom). Whether you’re celebrating something big or just treating yourself, we want to be the dessert you reach for.
We also offer local delivery (whole cakes only) in the Twin Cities metro area and occasionally pop up at community events and local markets—so keep an eye out!
Can you talk to us about how you think about risk?
Starting crème was definitely a risk—especially while balancing a full-time job in an entirely different field and being a single dad. Time is my most limited resource, and choosing to pour it into this meant saying no to other things. Shifting gears into baking was outside my comfort zone, but I wanted to build something that felt meaningful to me—and I think that’s what made it worth doing.
For me, risk isn’t about being reckless—it’s about doing something that matters, even if you have to adopt an outcome-independent mindset. As an engineer and a management consultant, I’m trained to seek structure and insulation through plans and roadmaps. But sometimes, it’s enough to have an idea that excites you, a product you believe in, and a gut feeling that says, “this might actually work.”
Every cheesecake I’ve baked, every drop day I’ve hosted, every DM I’ve answered late at night—it’s all part of a risk I’m proud to be taking. Because the reward isn’t just in the success. It’s in seeing people light up when they taste something you made. And that’s always worth the leap.
Pricing:
- Classic: Slice $6 | Whole $48
- Cookie Butter: Slice $7 | Whole $55
- Seasonal: Slice $8 | Whole $63
Contact Info:
- Website: https://cremefoods.com
- Instagram: https://www.instagram.com/creme_foods
