“I am obsessed with my pancakes” – Founder of Eatcheftee’s Pancake shop, Dania Tosin.
Tell us a bit about yourself, your personality, and your background.
My name is Dania Tosin; I am still a student at the University of Lagos, no thanks to the strike. I am the fifth child of six children, the last girl out of four girls.
What are you currently studying?
I am currently studying accounting. My first option was catering, but my mum considered it finance-consuming. So, I settled for accounting.
What were the steps before the pancake shop? How did it all start?
I started by gaining my mothers’ trust in the kitchen at an early age by cooking. When I moved to Lagos, I realized I had to find a way to be in touch with the kitchen, so I started a blog in 200 level. I mostly did recipes, and it did so well. I got a lot of feedback from people.
People would send DMs and leave comments on what recipe they wanted to know more about. The funny thing was I wasn’t really consistent because of school activities. Then Instagram came, so I took advantage of it by posting my recipe videos there.
What were the other steps that led to the pancake shop?
During the strike, I took internship opportunities as a junior chef in the hospitality space like Purple bistro with Chef Derin and did some side catering jobs. What birthed my passion for pancakes was the first time I had it. The ridiculous thing was that it was watery and peppery; my aunt made it for me, and I hated it.
But I started to see pictures of it and read more about it, but the pancakes I tried were nothing similar to what people were describing. So, I took it upon myself to try an authentic style. I spent time learning; I put in finances and other resources. I even learned on the job. I had the goal that my style would be different, and I made it happen. My time and unique ability went into it. I am obsessed with my pancakes.
What was the most difficult moment for the Eatchetee’s pancake shop?
It was when I didn’t have a kitchen; I used to cook from my hostel. I did envision having my kitchen after the first year, so I had to learn to save up. Balancing time with schoolwork was also tough for me because the workload can be very consuming. I mostly ask for help from my friends because I am careful with staffing. But I always smile after everything.
What do you consider the best moment for pancake shop?
My best moment was my first time as a vendor at a food festival. I saw new people making patronage and coming back for seconds and thirds. It changed a lot for me.
What’s your favorite thing on the menu?
The waffles, I love waffles from Eatcheftee’s.
We love the idea of waffles with ice cream and caramel syrup, how did you come up with that?
The syrups were made from scratch; the flavors kept replaying in my taste buds, so I decided to try them out. They came out lovely, so I stuck with them. Also, it is cost-effective, and I am able to control the sugar quantity on behalf of my customers.
What would you pick to do asides from pancakes?
Photography. It is a way to birth and retain memory.
What is your long-term vision for the pancake shop?
I would love to have a physical outlet, like a café where it is easier for people to get food prepared the right way. I also want to have an inclusive menu that is unique- soul food type of breakfast and brunch. I intend to have branches around to help customers manage delivery expenses. I see people pay so much to get my food, and that makes me want to get closer to them.
What is your best dessert?
Cheesecake- Strawberry or raspberry cheesecake.
Fun Fact about you?
I love being unique.
FoodieinLagos add-on: Happy 1st Anniversary to Eatcheftee’s Pancakes