By Etienne Mainimo Mengnjo
In a small, aromatic kitchen in Yaoundé, Claris Zofoa D. stared at a cake that—by all professional standards—was a failure. It wasn’t light; it wasn’t fluffy; it certainly wasn’t what she had planned.
But when her close friends took a nervous first bite, the texture didn’t matter. The flavor was an accidental masterpiece. What started as a “total disaster” in the ovens of Decla’s Cakes and Pastries quickly became the spark for a local baking revolution.
While the dough lacked the expected bounce, the irresistible flavor profile left friends and family clamoring for more. Orders began pouring in before the crumbs had even settled, proving that in the world of high-end pastries, sometimes the best recipes aren’t found in a book—they’re found in the breakthrough of a mistake.
“It was like nothing I’ve ever made,” Claris recalls. “The combination of flavors, techniques, and creativity just clicked. That was when I knew I was hooked.”
Today, that same spirit of “the difference is in the taste” defines her brand turning a once-flawed bake into a flourishing business where perfection is measured by the smile on a customer’s face rather than the height of the sponge.
Shedding the rigid constraints of ‘Old World’ rules, Claris has undergone a complete metamorphosis, carving out a space for her own modern signature. While she holds tradition in high regard, she is artfully weaving cultural emblems into her work, ensuring every creation carries the weight and beauty of her heritage
“Tradition is the foundation, not the limitation,” says Zofoa, who carries herself with the poised grace befitting her title as a princess in her community. In her sunlit Yaounde kitchen, this principle comes alive. She masters French and British baking techniques, the “classic bones” of her craft. But the soul of her creations is purely Cameroonian.
Her most stunning works are not merely iced; they are embroidered in buttercream and fondant, replicating the intricate geometric patterns of Bamiléké fabrics or the vibrant stripes of Togo cloth.
“It’s about wearing our heritage with elegance,” she explains, smoothing the side of a cake that resembles woven indigo textile. “When a bride cuts a cake adorned with her family’s traditional cloth design, she’s slicing into memory. That memory creates craving—for more cake, yes, but also for more of who we are.”
This narrative baking begins long before the oven is preheated. Zofoa visualizes the final moment—the celebration, the emotion—and works backward, combining flavors like a composer writing a score. Local fruits, spices, and unexpected pairings follow. The result is a taste profile her clients call “different,” a signature born of intuition and precision.
“Attention to detail is the silent ingredient,” she notes, weighing almond flour to the gram. Temperature, timing, texture—all are governed by a disciplined reverence for the process. “You must know when it is just right. That feeling is the difference.”
Her ambition now stretches beyond the boutique. Zofoa dreams of a day when a Cameroonian cake design is studied in Parisian culinary schools, when her nation’s aesthetic is a recognized chapter on the global pastry map. It’s a grand vision, but she roots her advice to young bakers in her humble, dense beginnings.
“Do not be discouraged by failure,” she insists, a knowing smile playing on her lips. “They are your best teacher. Keep practicing. Know you are the best. And always, taste as you go.”
From a flawed first bake to a canvas of culture, Zofoa’s journey is more than a business success. It’s a testament to the idea that the most profound breakthroughs often come from embracing the imperfect and that the richest flavors are those steeped in identity. In her skilled hands, a cake becomes more than a dessert—it becomes a declaration of pride, stitch by delicious stitch. You contact her on (+237 675899475)
