At the back end of Village Market’s robust shopping and recreation centre are some rare treats, baked in a special section of Tribe. The hotel’s architectural design is jaw dropping, just like the perfect pastries that spill forth from its kitchen, which houses 11 chefs, eight of them women.

Now based in Kenya, her seventh destination, Canadian chef Sara Woods leads the rest of her crew in creating a tasty assortment of treats, including ugali cookies and a la carte desserts. From the small, state-of the- art kitchen, always kept at a favourable temperature of 18 degrees (the best for chocolate), comes so many little dishes to relish.

What’s the weirdest thing you’ve ever eaten?

Raw calamari and squid. I actually had to eat it alive. I could actually feel it moving down my throat! I worked in China for 15 years before relocating to Kenya. Raw or even alive sea food is a popular dish there. That’s my explanation for why I ate it.

Where do you celebrate your birthday?

I am usually at work. So I always try to have tomato pasta or pizza, my favourites.

What do you cook when no one’s looking?

I love vegetarian soup or butternut squash soup (some type of malenge) because these are easy. My husband is also a chef so he’s always checking what I am cooking. The soups are easy to make. I am sure I can never go wrong.

What are you famous for?

Together with the other pastry chefs, we make an array of pastries like croissants, spreads, chocolate, bread sticks, all types of cakes and cookies. But what I really love is chocolate! I am best known for making chocolate pastries, and basically anything made from chocolate. Over Easter, I made a special actual-size cockerel, entirely of chocolate. There are a million chocolate flavours, so every day is usually a chance for a new invention.

What’s the best time to have pastry?

Anytime, as long as you have an appetite! Some people eat them between meals or even as snacks. Our kitchen functions 24 hours a day. Some of our most-wanted specials are the freshly-brewed tiramisu that comes in various flavours, including Masala chai.

If you were on Death Row, what would be your last meal?

If you’re going to die, it’s only fair that you enjoy the last meal. I would have apples, foie gras and some nice red wine, because they make a great combination, something you don’t get to eat every day.