My Sweet Parlor, a locally owned cafe in downtown Columbia, presents a winsome combination of delicious Asian desserts and an equally sweet atmosphere.

The cafe is a spacious, two-story building with large windows located near the corner of Broadway and Hitt Street. Before making it to the display case of treats, my eyes were drawn to the eclectic variety of decorations. Mismatched chairs and tables rest on a mix of wood and tile. Nearly every surface, including the floor and walls, is covered — from the plush fake grass under some of the tables, to the vines draped over shelves, to the endless vases of flowers and ferns. Flowers, bees, bunnies and the color pink are prominent features of this charming space.

“Apart from the food being great, it’s really well decorated,” employee Joe Feduccia said. “Even if people are hesitant about the food … I think just checking out the building is pretty cool. We’ve had people come and sit for a few hours upstairs and study.”

While taking in the interior design, customers can enjoy a variety of drinks and snacks.

“That’s why I think we’ve had so much success, because there’s a lot of really unique stuff that people can’t really get at other places in town,” Feduccia said.

Popular options include layered crepe cakes and cheesecake. These items are priced from $6.50 to $9.25 a la mode. Additionally, My Sweet Parlor offers customizable sweet or savory crepes that start at $4.50. For small upcharges, customers can add toppings, fillings and sauces. Their speciality dishes are curry and roti, Khao Soi soup, croissant waffles — aka “croffles” — and spring rolls. There are also various sweet toasts and a shaved ice dessert called bingsu. Available drinks include coffee, tea, smoothies, refreshers and sparkling drinks.

At My Sweet Parlor, presentation is everything, and the charm doesn’t end with the decorations. Their desserts are served on wooden boards and garnished with artistically arranged fruit slices and herbs. Everything is handmade by the owner, Pranlada Chompupong, and decorated by the other employees.

My Sweet Parlor also caters drinks and whole cakes for local events downtown or at MU. Feduccia said they recently received an order for nine gallons of Thai tea.

I tried a slice each of the mango crepe cake and cheesecake. The crepe cake was scrumptious; expertly thin layers of crepe and cream were covered in a tangy mango sauce that countered the sweetness. The cheesecake was thicker and less sweet than what I’m used to, which was a nice surprise. It had a spongy crust with slices of apple, strawberry and blueberry placed on top.

“When I come into work, it’s just me and the owner,” Feduccia said. “I’d much prefer being in a small business because I feel like I’ve really been able to help out more.”

Feduccia shared that he built a glass display case on his first shift. He has also built the patio furniture and hand-lettered the menu and signs. Feduccia’s intimate involvement with the cafe is similar to the customer experience. My Sweet Parlor is an unwaveringly welcoming space, sure to become an integral part of Columbia culture. For customers and employees alike, spending time in My Sweet Parlor is personal.

Edited by Egan Ward | eward@themaneater.com
Copy edited by Sterling Sewell and Mary Philip