We started Nass Bakery because we missed the vibrant, spice-infused flavors of our South Asian heritage at local celebrations. What began as baking cardamom cakes for family birthdays quickly turned into a full-scale operation out of our Prior Lake kitchen.

Today, we blend traditional Indian sweets with classic American bakery staples. Whether you're picking up a dozen rosewater cupcakes for a Tuesday meeting or ordering a three-tier wedding cake, everything is baked from scratch before the sun comes up.

We believe a great dessert doesn't just taste good—it transports you. That's why we source the best saffron, roast our own pistachios, and never take shortcuts with our buttercream.