A popular dessert shop in San Diego’s uptown area has made a move from its longstanding location – scooting two doors down, to be exact.
Heaven Sent Desserts – formerly located on the corner of 30th Street and University Avenue in the heart of hip North Park – has now set up shop at a smaller, more intimate space at 3011 University Ave. Prior to this mini move, the dessert shop had been at its original location for 10 years.
Another change is also in the mix for the bakery: the new location has added a new pastry chef, Belgium native Chef Jean Marie Verhoeven, who has more than 40 years of experience under his belt. Most recently, Verhoeven was the executive pastry chef at Rancho Valencia Resort & Spa and Pechanga Resort & Casino.
In addition to the new shop and new chef, Heaven Sent Desserts has also opened a 3,500-square-foot, off-site kitchen that’s three times larger than the one at their previous shop. This kitchen will allow the bakery to accept more custom, special occasion orders and catering gigs. Desserts are now baked fresh at the off-site kitchen and delivered daily to the new shop.
The North Park bakery is open Sunday and Monday from 11 a.m. to 10 p.m.; Tuesday through Thursday from 11 a.m. to 11 p.m.; and 11 a.m. to Midnight Friday and Saturday.
Founded in 2005 by owner Lachlan Oliver, Heaven Sent Desserts is a favorite among foodies with a sweet tooth. The bakery’s artistic, hand-crafted desserts are made with fresh, seasonal ingredients and range from cupcakes to crème brulee, and everything in between.
Some unique, decadent items from the menu include the New Orleans Croissant Cake, which combines buttery croissants with cinnamon nutmeg, eggs, milk, cream and bourbon, and Cake in a Jar, a selection of the bakery’s best cakes layered together in a jar, including butterscotch, cheesecake, chocolate cake and more.
Heaven Sent Desserts also whips up signature drinks, including something dubbed the Volcanic Chai, which mixes chai powder, caramel Monin and steamed milk, topped with caramel drizzle and sprinkled with black lava sea salt.
