Where to order Easter baked goods in Yerevan

At Marush, Easter is approached on a grand scale — to the point where their social media display feels like miniature scenography. The cakes are assembled from dozens of elements, each one reading like a complete composition. The kulich, despite their elaborate appearance, remain classic inside — with familiar texture and flavor — while on top they turn into neat arrangements with chicks, ladybugs, and rabbits. Cupcakes and cookies follow the same aesthetic: the same attention to detail and a slightly naive, but carefully refined Easter aesthetic.

Mom’s Little Bakery leans toward a more «dessert-style» version of kulich. This year, there are two: one with custard cream and another with a Nutella-based cream. Alongside it runs a pastry selection that’s become almost essential to the holiday spread: cinnamon rolls — from the classic cream cheese version to richer ones with caramel and pecans or Bueno cream. They’re joined by a braided raisin loaf and a poppy seed bun — calmer options that help balance the sweeter flavors.

At Crumbs, Easter is assembled in an Italian manner. The main characters are panettone in various sizes, topped with soft, slightly stretchy meringue. Inside — cream, butter, and a generous scattering of dried fruits, so each slice unfolds a little differently. The line is complemented by Easter cookies made with honey and fresh ginger — warm, spiced, shaped like eggs, chicks, and bunnies, almost like small gifts.

Seasons Sweetland follows a classic script — no experiments, but a precise alignment with expectations. The kulich are minimalist in form but rich in flavour: inside — airy dough with dried apricots and prunes, giving a dense, proper texture. Outside — nuts, dried fruits, and chocolate eggs that add just the right level of festivity without overloading it.

At Syrovarnya, the focus is on neat classics and clear, familiar flavors. The lineup includes two kulich: one with raisins and one with chocolate filling. The dough stays close to tradition, with a recognizable texture. The decor is gentle, the packaging tidy — everything restrained and to the point.

At Prepa, Easter is interpreted more freely — through Easter Cakes that lean closer to enriched buns than traditional kulich. The lineup includes three versions: one with a rich poppy seed filling, another one, a more restrained combination of raisins and nuts, and a darker, slightly caramelized take with chocolate.

At SET, the kulich are presented in a more dessert-forward way. Here they come out richer and a bit more expressive than the classic versions — topped with a cream layer, popcorn, a lollipop, and filled with pistachio and kataifi. At the same time, the menu also includes cheese paskha, for those looking for something closer to the familiar format. Available in the café and by pre-order.

At Louis Charden, Easter unfolds in the spirit of French pâtisserie. The kulich come in five variations, ranging from more classic to more dessert-like options. The base version with raisins and dried fruits appears in two forms: with almond flakes or topped with miniature croissants — a gesture that nods to the café’s French identity. There are also more dessert-forward versions, like pistachio and chocolate. The kraffin stands out separately — layered and airy, somewhere between a kulich and a pastry.

At J-Space, it’s all about a clean, almost display-like take on panettone. The lineup feels cohesive and put together: familiar shapes, nothing extra, a touch of graphic detail in the packaging. Flavors include cranberry with white chocolate and chocolate with orange. It’s all about balance — not overly decorative, but not strictly classic either. More about presenting a familiar format in a slightly more modern way.