Mahiza Cafe and Bakery: Eastleigh’s chocolate and dessert factory serving pistachio dreams, boba, and halal elegance

On the vibrant streets of Eastleigh’s California, an area known for its relentless rhythm, the swirl of colourful hijabs, and the rich aroma of spiced tea and fresh cakes, I stumbled across a café I had not just heard about. I had seen it.

Mahiza Cafe and Bakery first caught my eye during my daily commute. I would pass by its soft glow on Timboroa Street, the freshly baked colourful cakes, caramel boba, pistachio-drenched chocolate layers, neon signs, and swing seats visible through the glass, and each time, it looked almost too beautiful to be real.

It had not yet taken over my feed, but it had quietly taken root in my mind. I had to go check it out myself.

Curiosity? No. This was destiny.

And so, on a warm Wednesday afternoon, Nairobi’s heat shimmering off car bonnets and the call to prayer echoing faintly in the distance, I followed my instincts down Timboroa Street to Mahiza, tucked within Ibgaaro 6 Building, just off the main Muratina stretch.

What I found was not just a café. It was a statement.

A ribbon worth cutting

Though my visit didn’t coincide with its grand opening, the buzz still lingered from when Kamukunji MP Yusuf Hassan officially inaugurated Mahiza Cafe and Bakery back on May 26.

True to form, the ever-present MP had been on hand to cut the ceremonial ribbon, ushering in a new chapter for California’s food scene.

His presence was not performative; it reflected genuine community pride. Mahiza is not just another business; it is a space designed to bring people together, serve joy by the slice, and offer a peaceful pause in an otherwise bustling environment.

Atmosphere: Where elegance meets Eastleigh

The moment I stepped inside, the outside world dulled into silence.

Warm hues of sage green and cream lined the walls, soft gold accents framed plush seating, and an impossibly photogenic swing, the now-famous “C-chair”,  sat perfectly beneath a glowing sign: “Let Mahiza Café Connect Us.”

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• and halal elegance
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• California Eastleigh
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• Café Deli
• Mahiza Cafe and Bakery
• Dubai Chocolate Cake
• Mahiza Cake
• Mahiza Cafe and Bakery: Eastleigh’s chocolate and dessert factory serving pistachio dreams
• boba

And it did feel like a place designed for connection.

Families, friends, hijabis taking selfies, couples deep in conversation, every table was alive, yet there was still a sense of calm.

The design balances Middle Eastern chic with Nairobi flair. It is stylish but approachable, luxurious without being loud.

What I ordered: A journey in every bite

With so many temptations, I turned to Charles Odera, the friendly operations manager, for guidance. He smiled knowingly and suggested their best-selling sweet: the Dubai Chocolate Crepe.

1. Dubai Chocolate Crepe – Sh 650

If decadence had a postcard, this would be it.

The Dubai Chocolate Crepe arrived like a showstopper; it was warm, glossy, and unapologetically rich.

Swirled with ribbons of velvety chocolate and pistachio cream, it was plated with flair: a triangular crepe crowned with green-and-brown zebra-like drizzles, resting on a crisp bed of golden kunafa.

From the first forkful, it was clear this was no ordinary dessert.

The edges of the crepe were perfectly crisp, giving way to a gooey centre that oozed with sweetness. The kunafa underneath and at the bottom part of the crepe added a delightful crunch, contrasting beautifully with the soft, warm crepe.

The pistachio cream lent a nutty depth that balanced the chocolate's richness, each bite sweet but never too sweet or overly sweet.

It felt indulgent, comforting,  almost like being wrapped in a warm hug. A dessert that does not just satisfy a craving, but lingers in memory.

2. Mango Lemonade Boba – Sh550

This was the refreshing palate cleanser I did not know I needed.

I would not call myself a sweet tooth, not really. But on good days, I will say yes to a treat.

And after that jaw-dropping Dubai Crepe (which absolutely deserved the hype), I needed something to balance the richness, something light, bright, and sippable - the Mango Lemonade Boba.

Recommended by Josephine, the barista who made it with clear pride and care, this drink was a quiet standout. I have had boba before, in and outside Eastleigh, some good, some forgettable, but this one felt different.

The mango was naturally sweet, the lemonade brought just the right amount of tartness, and the boba pearls? Fizzed ever so gently, keeping each sip lively and surprisingly addictive.

It was cold, in the best way, cooling and crisp.

A drink that not only refreshed the palate but also reset the mood. Bright, balanced, and beautifully made. I did not expect it to be this good… and I could not stop sipping.

3. Famous double chocolate dessert – Sh400

It arrived like a quiet masterpiece, dark, glossy, unapologetically rich, served on a matte black plate streaked with pistachio sauce, like brushstrokes on a canvas.

I was not expecting much, to be honest. I had seen it online, assumed it was just another trendy sugar overload. I even prepared myself for disappointment. Especially that green kunafa base, it looked like it might taste grassy.

But the first bite silenced everything.

The chocolate was not just sweet, it was deep. Cold, dense, and slow-melting, it hovered somewhere between ganache and fudge, rich with cocoa but balanced, with no overly sweet aftertaste.

It sat heavy in the best way possible, like something meant to be savoured, not rushed.

Then came the surprise: the kunafa.

Not grassy, not chewy, not weird, but lightly crisped and soaked in just enough pistachio cream to give it body and warmth. It added contrast, a nutty, buttery bite that grounded the silky chocolate above it.

I had to take a second and third bite, as I nodded to Odera, confirming... every layer had a purpose. The coconut gave it softness, and the crushed pistachios added crunch.

This was not just a dessert. It was a turning point in the meal, the kind that hushes the table, makes you lean back, close your eyes, and re-evaluate what you thought chocolate could be.

Crunchy, cool, slightly chewy, and deeply satisfying.

A small plate, but an experience, nonetheless.

4. Lotus caramel biscoff boba – Sh580

Just when I thought I had my fill in Mahiza’s chocolate wonderland, the barista slid a new cup across the counter with a soft “Try this.” I hesitated. But something about the way it looked, tall, cold, and already dripping with promise, told me I was about to make the right decision.

The drink arrived like dessert in a cup, artfully chaotic.

Thick caramel streaks clung to the inside of the glass like golden brushstrokes, swirling down into creamy milk tea.

A generous crown of crushed Biscoff biscuits sat on top - sandy, spiced, and beautifully messy, while the straw hinted at the chewy treasure waiting below.

I struck my straw inside the cup, then came the first sip.

It was cold and velvet-smooth, the kind of texture that makes you pause just to appreciate how well it has been balanced.

I could taste the rich vanilla ice-cream, the caramel had real depth, it was buttery, slightly smoky, almost like it had been simmered slowly instead of pumped from a bottle.

The Biscoff brought its signature spiced biscuit flavour, warming up the drink with hints of cinnamon, brown sugar, and nostalgia.

The boba pearls were perfectly done, not too soft, not too firm, and soaked up just enough flavour to turn every chew into a tiny caramel pocket. Each sip was layered and full, like dipping into something meant to be savoured, not rushed.

And even after the chocolate crepe, the mango lemonade, and the dense dessert slice, I found myself chasing the final drops with zero guilt.

This was not just a drink. It was a full-blown experience.

It is no surprise that this is Mahiza’s bestseller. It is not just popular, it was personal.

A caramel-spiced comfort drink dressed like a treat, delivering everything your sweet tooth did not know it needed.

People behind the magic

A special shoutout goes to Ahmed Darwish, whose energy seemed to pulse through the cafe like a quiet rhythm. More than just seating guests or checking on tables, Ahmed noticed people.

He greeted everyone with a smile that felt personal, not performative,  making regulars feel like family, and first-timers feel like they had just stumbled into a place that had been waiting for them all along.

In the middle of the evening rush, I met Chef Josephine while she was steaming milk for their best-selling Karak tea, a favourite during Nairobi’s chilly weather.

Despite being hands-deep in the hum of service, she paused, looked up, and gave me her attention and that alone told me everything I needed to know.

“People come here for the Biscoff,” she said, with the kind of pride that comes from purpose. “But they stay for the service.”

That hospitality is not just trained; it is lived.

To speak of Mahiza without mentioning Charles Odera is to miss the soul beneath the shine.

Odera is not just a friendly face or operations manager; he is a seasoned hospitality expert and the strategic mind behind the Mahiza experience. With years of experience in food and beverage management, his influence runs through everything: from the menu design to the flow of service, the staff training to the emotional tone of the cafe.

He did not just help open Mahiza, he shaped it.

“Mahiza means ‘a beautiful place,’” he explained to me as we sat briefly between customer check-ins. “But it’s not just about how it looks. It’s about how it feels.”

There was no rehearsed marketing pitch here, just a deep sense of purpose.

“When someone walks in,” he said, “they’re probably tired. Maybe they’ve had a rough day. So we take over from there. You let go, and we take care of you.”

Odera is the kind of leader whose presence is not loud but defining. He trains staff not just in service etiquette, but in emotional attentiveness, what he calls “employee therapy.”

It is why the team remembers your name, checks on your drink temperature, and anticipates your needs before you voice them.

“We’re not here to impress you,” he said. “We’re here to serve you, wholly. That is hospitality.”

Employee therapy, they call it.

The staff is trained not only in customer service but in emotional attentiveness. You can feel it in the way your order is remembered, in the way someone checks if your drink is still warm, in the way your presence is acknowledged, not rushed. Mahiza’s approach is that food nourishes, yes, but so does kindness.

Mahiza is a family-run cafe, and you can feel it in the way the team moves, not like employees, but like hosts of a home. It is halal, but more than that, it is intentionally inclusive, welcoming to all, Muslim and non-Muslim, young and old, sweet tooth's and sceptics alike.

The beauty of Mahiza is not just in its design or menu. It is in how it makes you feel: seen, welcomed, remembered.

Like someone saved you a seat at a table that is always warm, and the moment you sit, you are exactly where you need to be. Something that is not common here in Eastleigh.

A design that makes you stay

Mahiza’s layout encourages staying, enjoying your meal. This is not the kind of place you pop in and out of; it is the kind that invites you to breathe.

Whether you are a student finishing a paper, a mother juggling little ones, or teenagers swapping stories over mocktails, there is a corner that feels like it was made for you.

Warm lighting that flatters both people and photos, a swing that doubles as a seat, mirrors that invite a quick smile-check, and a sink to wash up the goodness. And the staff? They do not just serve,  they look out for you, often before you even ask.

Baked from scratch, with intention

“Mahiza is not just a cafe, it is an artisan bakery with soul. Every cake, crepe, and cookie you see behind the glass was made right here, that morning, no shortcuts, no frozen bases,” Odera says.

“Nothing is ready-made here. Every cake, every layer, we start from zero.”

From their signature Lotus Milk Cake (delicate, creamy, lightly spiced) to the rich Dubai Chocolate Cake and their best-selling Mahiza Cake (a house secret, beautifully layered), each bite reflects time, skill, and a deep love for craft.

Even the simplest sponge or cookies carry the fingerprint of a baker who did not just follow a recipe, they honoured it.

“Every customer is a VIP,” Odera insists. Whether you’re spending Sh 300 or Sh 3,000, the team makes it their mission to serve you with warmth, attention, and respect. You feel it in the way they remember your name, your drink, your story.

To sweeten the experience, Mahiza also runs weekday specials that locals are beginning to plan their routines around:

Monday – Buy One, Get One Free on burgers

Tuesday – Shawarma specials

Thursday – Pizza day

It is thoughtful, it is generous, and it reinforces what Mahiza is about: quality, care, and community all baked in.

More than sugar: A balanced menu

Yes, the desserts are divine. But Mahiza isn’t just a sweet haven; it has got heartier options that stand just as tall.

Try the:

Shish tawook — tender, spiced perfection.

Mahiza special chicken — smoky, saucy, unforgettable.

Chicken shawarma — a flavour-packed favourite.

Crisp garden salads — light, fresh, and thoughtfully dressed.

Loaded omelettes — the kind that fuel you through a morning.

Matcha milk boba — earthy, creamy, and very grown-up.

Mahiza blends Middle Eastern comfort with modern Nairobi cravings. Everything is halal, and everything tastes intentional.

Yes, they deliver

Mahiza is not gate-keeping joy. With delivery now reaching Eastleigh(free), Westlands, South C, Parklands, and beyond, using their delivery guys.

And Glovo is on board, you can bring a taste of Mahiza home.

And though this California location feels like the soul of the brand, Odera says they have started, and soon, they hope for more.

“We want to grow,” he says. “But not at the cost of quality.”

And I believe him.

It is Muslim-owned, but joyfully inclusive; everyone is welcome here, and the employees are also diverse.

And you can feel it in the way the team treats you, with grace, patience, and a warmth that transcends any label.

In a city bursting with cafes all trying to be the next big thing, Mahiza quietly is.

No gimmicks. No pretension. Just heartfelt food, beautifully designed space, and hospitality so warm, it lingers long after your last sip.

Whether you are catching your breath mid-errand at the BBS mall or in Eastleigh, looking for a place to write, or craving a slice of something sweet, Mahiza is the pause you did not know you needed.

I left full and ready to come back!