The Bake Better Show

Find full show notes on Get Frosted Today is a mother-daughter bakery start-up that kickstarted during the pandemic where Sehr handles social media marketing and branding while her mother owns the baking space! Their product placement has been to offer bite sized dessert for a guilt free indulgence and therefore they specifically offer mini cupcakes, cookies and brownie boxes with a variety of flavours and customisation. In this episode you will learn how having a niche market, strategic branding, taking constant feedbacks and acting upon them from the very beginning can help your Bakery business grow exponentially. Here, Sehr has shared the story, thoughts, experimentations and tips that has helped her home bakery business grow into a successful Online & Offline bakery brand in Delhi, NCR as well as Mumbai. “Taking Constant Feedbacks has been at the heart of what frosted is…If you are not listening to the customer voice, if you are not listening to the people you are trying to serve, then who are you creating your products for?” - Sehr Taneja, Get Frosted Today! Topics Covered:  2:19 - 9:30: How, When & Why “Get Frosted Today” started  9:30 - 13:10:  7 Steps taken when setting up Frosted   13:10 - 16:12 : Delivery Partner & Packaging for cupcakes16:12 - 17:02 : Raw Material Procurement 17:02 - 18:46 : First Professional Order  18:47 - 21:50 : Importance of Feedback (Build, Measure, Learn Loop)  23:15 - 25:35 : How Frosted Priced their Products  25:36 - 26:38 : How did Frosted Get their first Kiosk Set-up?  26:38 - 27:30 : How to Set-up and Run your first Kiosk/outlet  27:32 - 28:22 : How & Why Frosted hired a team within 3 days  28:40 - 30:10 : How Kiosk or outlets can help your bakery business.   30:15 - 31:50 : Frosted Team Building   32:10 - 38:30 : Was Hiring a Challenge for Frosted? How & Who did they hire?  36:55 - 39:18 : How to intern at Get Frosted Today?  39:20 - 41: 50: Why launch a website for your brand?  41:50 - 42:32 : Which mode & platform can generate more orders?  42:42 - 43:32 : What to keep in mind when running online ads?43:34 - 44:57 : Marketing Strategy of Frosted45:00 - 45:39 PR and Collaborations to help the business  45:40 - 47:50 : Experimentations and Baking Disasters  49:02 : 50:12 : Flavour testing  50:14 - 52:43 : Why Frosted focus on Personalisation & Customisation?  52:45 -53:45 : Most Memorable order for Sehr.  53:50 - 54:39 : Average Monthly Orders (as per 2021 data)  54:40 - 56:50 : How to plan your monthly Budget?  56:51 - 58:56 : What Would Sehr do differently if she started all over again?  58: 57 - 1:00:29 : How to maintain the product shelf life in Outlets.  1:00:30 - 1:00:55 : Frosted's Menu  1:00:55 - 1:01:31 : A must read book for bakery entreprenuers. 1:01:33 - 1:03:42 : How to stay motivated when business get's tiring  1:03:46 - 1:04:22 : How to get new orders?   1:04: 25 - 1:05:35 : Future Plans for Frosted  

“Just having a passion for baking is not enough you need to have business sense also; You need to know how to market and build your brand”Gitika Abbott is a cake artist from Delhi who started her baking venture in 2013. After getting inspired by a neighbourhood Bakery Boutique, she quit her job in tours & travel to start her bakery studio called Cake Me Over. She has received Iconic Bakery Award by Times Food Delivery & been a winner at Global BD Cake Artist Guild. This year She has also been listed under India's Top 10 Home Bakers.This conversation covers - How Gitika followed her passion after having her second child and step by step built her bakery brand. You will also learn about her experience at various cake competitions and how she ensured to win as well as, her approach when making extravagant wedding cakes and sculptural cake designs. “Anatomy is something that's very important to know when doing sculptured cakes and it's all about a lot of practice”  Inside the Episode:Gitika's Introduction - 2:10What type of bakery is Cake Me over - 2:50How she started Cake me Over - 3:20Her training as a Baker- 5:40How she planned on opening the bakery - 7:00How she set up the studio - 8:10Her Wedding & Innovative Cake Designs - 10:05Her Technique & Tools for making Sculpture Cakes - 11:50Major Roadblocks xxx - 16:38The Why, Where, How & What to do at Cake Competitions - 19:08Strategy for standing out in competitions - 2:12How to ensure your win - 21:40How to look out for competitions & collaborations - 22:49Gitika's collaboration with Sugarin Global - 25:05How she caters bulk orders - 26:25 The Team behind Cake Me over - 27:30Why she hired a personal driver for Deliveries? - 27:54How to start taking workshops? - 30:30The Audience of Cake Me Over - 32:30How to balance Teaching & Fulfilling Orders - 33:13What works better? workshops or cake orders- 34:00What would Gitika like change in her journey - 36:00Her tips for young Bakers - 36:30Gitika's Future plans - 39:23Links Mentioned in the show: Gitika Abbott-Cake Me OverInstagram @cake.me.over Facebook.com/gitika.abbottSponsors:Truffle NationBake Better OnlineCollaborations:CakeologyGitika's Buttercream ComboSaracino magazineCake Masters Magazine

Shivya Gupta is the founder and the owner of Bake Your Own Brownies by Shivya (BYOB). She is a custom cake designer from Ghaziabad, who started off 2 years back as a home baker and opened up a Boutique Bakery Display Studio and a commercial kitchen set-up after a year in 2021. She successfully sustained her bakery business and her new set-up through covid, and now proudly runs it along with 3 team members.  From having zero interest in baking to building a successful bakery business, a loyal team, and massive clientele, Shivya has surpassed against all odds with her dedication and hard-work. Learn about her pro-baker thought process, her ups and downs, and everything about her journey in this episode.   “Do not do branding in the hopes of sales; do branding in the hopes of marketing. It will make your brand name reach places…Don't do branding in the hope of Sales…Sales can be done when you get the query and you have it in your hand but Marketing & Branding is an investment from the point of view of increasing your brand's name.”  - Shivya Gupta, BYOB  Topics Covered in this Episode: 1:50 - The Mindset to have towards fellow Bakers3:26 - Difference between a commercial bakery and a boutique bakery4:42 - How BYOB got started7:27 -  How to convince people about your pricing11:12 -  How BYOB coped with Covid15:35 -  BYOB's team and hiring16:48 - Staff Training & building loyalty  22:13 - Why the name - BYOB? 24:00 - Logo Designing 25:05 - Packaging, Manufacturers 27:25 - Products & Flavours offered in BYOB 28:57 - How Shivya Priced her menu 30:58 - Should you reinvest or withdraw your salary in the start? 35:20 - Display Studio Model of BYOB  37:27 - How to avoid discount Models 40:14 - How to maintain a balance between personal & professional life 42:58 - How BYOB handle their Delivery  52:22 - Zomato for Bakers  53:34 - Promotions and Marketing  57:33 - Product Procurement  1:00:47 - Marketing & Branding  1:02:37 - The myths related to baking career   Links Packaging Manufacturers Impressioncart  Schmancy Delivery:  Wefast / Borzo Pidge Lala moves Swiggy Genie Zomato Vendors: Sagar Essence , Ghanta Ghar Baker's Hut, Noida Baker's Lounge, Indrapuram Kartikeya Essence Mart (Raw Material) Nilash Banker's Bank, Vaishali 

Run by Ravneet, the Head Chef & Simar, the Marketing Head, Fleurons is a purely eggless bakery with available vegan options that made its mark as one the premium bakeries of Delhi. Converting each and every recipe from egg base to eggless was the most challenging thing for Chef Ravneet. However, with a lot of research and experimentation, she successfully found the right substitutions for eggs for every product in her Bakery. Nowadays, She and her team are also constantly working on expanding Fleurons' Healthy-Vegan Menu.With Ravneet's unique and extravagant cake designs and flavours, and Simar's excellent & well sorted marketing and branding strategies, Fleurons has grown from Zero to a five figure bakery in their first 8 Months! How did they achieve that? Well, we have unraveled all the events in their journey that has helped Fleurons become such a popular Bakery Brand in such a less amount of Time.  This is a must listen episode for every new and aspiring baker in town as this episode is loaded with Pro-tips for bakers like how to decide your right audience, how to sell premium products to new customers, how to bring new cake designs in the market, how to create & maintain a healthy customer-relationship, how to have more engagement on your posts, among so many other tips!“The First Thing I do is - ask the customers their budget. It's very important to respect their budget. Not everybody comes from an effluent family or they have effluent budgets to spend on a cake. Accordingly, we make the customisation for their cakes and we always ask them to select their cake colours from Pantone Shades, which is again very important” - Simar, Fleurons  Other Topics Covered - How they started Fleurons in 2018 - Ravneet's training as Baker - Why & how they shifted from a regular to a 100% eggless bakery - How did their business pick-up and grew during 2020 - How they set-up their kitchen and Team - How do they train their staff - How to and How not to Edit Your Posts for Insta - Important points to consider when uploading the product-photos on Instagram - What other career options do Bakers have in the same industry - Things to keep in mind when sponsoring posts and ads on social media - How to choose the right customers & deal with them - How did they come up with LED Geode Cakes - Why do they go for Plastic-free and environmentally friendly Packaging - The Eggless, Healthy & Vegan Products on Fleurons' Menu - Why and how to avoid plagiarism in the industry - How to ensure safe deliveries of your products - How to ensure the quality and shelf-life of the baked goods- The unsung heroes behind Fleurons' success - Why Fluerons never follow the market or bakery trends - Importance of Pantone Shades for Bakers - Fleurons Future ventures and growth plan Links: Fleurons Bakery Instagram: https://www.instagram.com/fleuronsindia/?hl=en Facebook: https://www.facebook.com/Fleurons-497926157254535/  Raw Material Procurement: Bakewala - https://www.bakewala.com/  

Sanjana Aggarwal has been a self taught Baker, who experimented with her mother's recipes, infused them with liquor and started her own bakery - TDB, The Dessert Bar. Her love for desserts and liquor is what has inspired her to start her Home Bakery which now runs as a Cloud Kitchen. “My goal was to present each form of dessert into an alcohol infused version”.Sanjana had always wanted to get into the food & beverage industry. Therefore, she quit her job in 2018 and the same year, started with her Bakery. She got on board a professional patisserie chef as her co-baker, Mr. Pramod Negi, whose experience, knowledge and technical expertise immensely helped in giving a good start to her venture.Post Covid, TDB saw some adjustments and it has now become a family business wherein each member is contributing to the bakery as per their skills.In this episode, Sanjana has talked about how she made a career shift and right-after started with her bakery; her approach and tactics for offline and online marketing; why she had to shut her cafe in a few months; the effects of Covid on her business and how to reach out and collaborate with other cafes.“I used to wake up in the morning, check Zomato and make a list of all the new cafes that have opened up in the vicinity. I then used to contact the owner or the manager and propose a collaboration plan to them; that's how I got to supply my products to other cafes … All you have to do is to step out of the house” - Sanaja Aggarwal, TDB The Dessert BarOther Topics Covered:How Sanjana came up with the concept of liquor based dessertsThe early days of her Bakery Do we need a Liquor License for alcohol infused sweets?What went wrong when she had opened up her cafeWhat things to keep in mind when opening up a cafeHow she fixed the Deliveries of her ProductsHow to do B2B and B2C marketing The logo design and rebranding of TDB, The Dessert BarThe products, pricing and menu of The Dessert BarHow to get more customers on social-mediaHow to partner and sell your products in other cafesShow Links:TDB, The Dessert BarInstagram: https://www.instagram.com/tdb_thedessertbar/?hl=enFacebook : https://www.facebook.com/tdb.thedessertbar/Zomato: https://www.zomato.com/tdbthedessertbarMr. Pramod Negi: https://www.facebook.com/pramod.singhnegi.7Delivery Partner:Pidge: https://www.pidge.in/Cafe Collaboration: Branch Cafe: http://zoma.to/r/18567806Raw Materials Procurement:Baker's Solution : https://www.justdial.com/Delhi/Baker-Solutions-Near-Esscx-Farm-Adchini-sarvodaya-Enclave/011PXX11-XX11-140208162127-G8D6_BZDET

Shreya Dhar Chowdhury is the founder and sole operator of Madeleine Patisserie, a home bakery that offers cakes and other baked goodies for both humans and dogs. Moreover, her menu also provides vegan, keto, sugar-free & gluten-free options to the customers.Shreya started Madeleine Patisserie in December 2017, and hasn't looked back ever since. She likes trying new things at her bakery and that's why she loves making customised cakes that give her the chance to do something extra special and specific for a particular order. Experimenting with the themes, colour palette, flavours and adding different floral elements and designs to her cakes helps her in keeping the monotony at bay.In this episode, Shreya has talked about each and every minute detail and factors that have led her to start Madeleiene Patisserie. She has seeked every learning and experience as a growth opportunity and has come a long way from starting as a novice to becoming a high-end professional baker who has now figured out her right market, products, menu, packaging, deliveries and social-media presence.“Over the years I have realised that if you don't set your market right from the very beginning, it is very difficult to make a shift later… had I been catering to this current segment that I am currently catering to from the very beginning, my market would have been much wider by now. But, since I had to make that shift, I lost a lot of clients on the way and had to make a new clientele”Topics Covered in this episode:Shreya's early journey and training as a bakerHer experience interning at a hotel vs interning at a home bakeryWhat baby steps she took before self-funding her home bakeryHow she spread a word about her bakery and got her first ordersInstagram's algorithm, the importance of engagement and why having your own website is a safer optionThird party deliveries and experienceThe lockdown period for Madeleine PatisserieLegalities needed for home bakeriesHow Shreya maintains the quality of her productsWhat all factors decide the selling price of your productsHow she came up with the idea of making cakes for dogsWhat things does she keep in mind before baking cakes for dogsHer Consistent & Seasonal Menus for humans as well as for dogsHer take on collaboration and food/dessert festivalsWhat things she would do differently having the present knowledge and experienceShreya's future plans for Madeleine PatisserieYou can find Madeleine Patisserie on web portals like Instagram, Facebook, Zomato, Wedmegood, Justdial, Restaurant-guru, Magician, Nicelocal, Cakerush, LLB, Eatcaketoday and Tripadvisor. Some of the links are mentioned below. Best way to directly reach out to her is via WhatsApp text.Find Madeleine Patisserie on:Instagram: https://www.instagram.com/madeleinepatisserie17/Zomato : https://www.zomato.com/ncr/madeleine-patisserie-chittaranjan-park-new-delhiFacebook: https://www.facebook.com/madeleinepatisserie17/

“Love, Passion & Hard-Work” are the three things that define Sara Taneja, the founder and head-chef of “Let's Bake Love”. Sara was a trained Bharatnatayam & Western Dancer who turned to Baking as a profession, right after her school. Her first encounter with baking was when her tuition teacher taught her to bake a biscuit cake in class 7th. She was so intrigued by the process that thereafter, she would spend hours experimenting with her cakes. Soon, she bought herself an oven and a mixer and sold cakes as a home baker.As a strong-headed girl, she went on to fund her culinary course, interned in The Claridges, and honed her skills in every arena. It was quite early on in her journey when she realised that she would be her own boss and would start her own bakery.At 21 yrs, she opened her dream Pastry Store, “Let's Bake Love” but unfortunately, it had to shut due to the pandemic. However, lockdown gave her enough time to think about the right business model for her bakery as well as for deciding the products and flavours that she should offer on her Menu. “Just keep trusting the process”, she says.Now, “Let's Bake Love” runs a Cloud Kitchen with a huge team at the back-end.“The biggest mistake that people often make is of not delegating their work; You cannot keep your hands and feet into everything” - Sara Taneja, Let's Bake LoveEven for Sara, it has been a transition from being a control freak to becoming an encouraging and super-supportive boss lady to her staff.In this episode, we have covered so many important and interesting topics that you got to give it a listen as a young and aspiring baker. From training, internships, hiring and staff management to products, packaging and delivery, we have covered it all for you. So go ahead and give it a listen. Topics Covered: - Sara's early start into the baking world- Internship - the best training days for Sara-  Are college and good marks really important for a successful career?-  Early challenges as a Home Baker-  Importance of delegating work- How to become a good boss and manage your team-  Hiring and Logistics- How to set-up a delivery team- Sara's USP as a baker- When, why and how she refreshed her Menu- Packaging & Its costing- Logo Designing- Sara's future Plans for Let's Bake Love- Her Success MantraLinks:Let's Bake Love :Website: www.letsbakelovebysara.comInstagram: www.instagram.com/letsbakelovebysaraZomato: http://zoma.to/r/18356840Facebook: www.facebook.com/letsbakelovebysara/Packaging Partner -  Delhi Design Company - www.delhidesigncompany.comPan India Delivery Partner - Delivery - www.delhivery.comWebsite Photographer - Ankit Nandwani - www.ankitnandwani.in

For this week's episode, we invited Aditi Sahdev, the Chef Owner of The Dessert Studio which is a vibrant and cozy bakery located in Civil Lines, Delhi. It is a pocket-friendly, go-to neighbourhood cafe near university campus where college students and even the localites love to come, play games and enjoy the baked goods and snacks.  Popular on their menu are Gelatos, brownies, cookies, cup-cake, breads and their most celebrated freak Shake! In Aditi's words, her cafe is a reflection of herself - Friendly, playful, homely and cheerful.About Aditi? Well, Aditi had never planned to pursue baking and always considered baking as just a stress-buster. She would often bake some delicacies for the guests at her family's Bread & Breakfast retreat in the Himalayas and receive tons of positive reviews that really used to encourage her. It was during a career counselling session, that she realised an ever-present inclination towards Hospitality. Thereafter, She went to Switzerland to study hospitality, acquired business training and worked all across the globe to develop her skills further. Returning to the homeland in 2017, she opened up her bakery “The Dessert Studio” right away, to tap early into the bakery market. How has her journey been from 2017 up till now, we have covered it all in this episode.In this week's podcast, you will learn about Aditi's experience during her training as a bakery chef; about how “The Dessert Studio” happened and what all went behind opening up this bakery cafe. The conversation includes topics from market-research and brand positioning to hiring employees and managing the team. “I have seen this in many hospitality industries, in India at least, that most of the people get really overworked and ultimately end-up resenting the job. I wanted to a create a very good work life balance with everyone and that's been one of the driving forces for me to expand my staff” - Aditi Sahadev, The Dessert StudioResources Mentioned in the Episode:Zomato: https://www.zomato.com/ncr/the-dessert-studio-civil-lines-new-delhiInstagram - https://www.instagram.com/the_dessert_studio_/?hl=enAditi Sahadev - https://www.instagram.com/aditisahdev/?hl=enFacebook - https://www.facebook.com/thedessertstudioindia/Equinox for food hygiene inspection - https://www.equinoxlab.com/audits-and-inspections/Eurofoods for raw materials - https://eurofoods.co.in/FSSAI License - https://foodlicensing.fssai.gov.in/index.aspxPidge Delivery Service - https://www.pidge.in/Pierre Hurme's Books - https://www.amazon.in/Books-Pierre-Herm%C3%A9/s?rh=n%3A976389031%2Cp_27%3APierre+Herm%C3%A9

The Cake Company is a bakery, only confectionery- based in Gurgaon, operating from a commercial space. It got started in 2018 by two sisters, both playing at their strengths.Chef Chhavi, is the brand face and handles all the operations while Shivani is the co-founder and the marketing head at the company. It was their common love and interest for baking, cooking and hospitality that sowed the seeds for their cloud Kitchen - The Cake Company. The idea behind their bakery was to introduce American Desserts to the Indian Audience. They pioneered the 10 layered chocolate cakes in India. Their designer drip cakes, big American cookies, chocolate tubs and gelatos are a huge success among their audience.In this episode, Chhavi and Shivani Khatter share how they trained themselves in their respective fields and how they overcame the obstacles to set up their bakery. They also gave insights into the equipments they use in their kitchen and shared about the team behind The Cake Company.“Do what you are very good at and sell it the best way possible. You have to truly believe in the product. If you find it is crazy good, it is going to sell like crazy good” - Shivani, The Cake CompanySome topics covered in the podcast:- Chhavi & Shivani's background & training- Challenges while Setting up a kitchen from scratch, trademarking the brand, looking for vendors, and working with a consultancy.- How they handle in-house deliveries and deliver all over Delhi, NCR- How to decide the Menu and figure out costing for the products- Experimentation with different flavours- How to Increase your Social Media Following- How to get B2B CollaborationsLinks Mentioned in the podcastThe Cake Company :Instagram - https://www.instagram.com/thecakecompanyin/?hl=enFacebook -https://www.facebook.com/thecakecompanyin/Zomato - https://www.zomato.com/ncr/the-cake-company-dlf-phase-1-gurgaon/orderChef Chhavi Khattar - https://www.instagram.com/chefchhavi/?hl=enShivani Khattar - https://www.instagram.com/khattarshivani/Jean Marie Auboine - https://www.jmauboinechocolates.com/Pidge Delivery Service:https://www.pidge.in//

Varun Mahana is the second generation to join his family's 26 yr old bakery business called Kandy's Pastry Parlour. The cafe got started in April 1995 by his uncle & his elder brother, and it's Varun, who now looks after the marketing and operations of the cafe.Located in Kalkaji, Delhi, It is a friendly neighbourhood outlet for the locals and has been a go-to cafe for the customers for its pocket-friendly and mouth watering desserts and baked savouries. After a successful 10 years run in Delhi, the family opened another outlet in Chandigarh in April 2005 and both the cafe's have been up and going ever since with little hiccups due to lockdown.In this episode, Varun talks about the changing trends around bakery over the years, social media platforms as a boon for business and for convenience, the team behind Kandy's Cafe, and exploring partnering with companies and outsourcing products as an expansion of the business, among lot of other things.“If your kitchen is running  at a hundred & twenty percent capacity, you can make same amount of money or more as you would be opening up an outlet. There's a lot of things that can happen in the back-end.. We do tie-ups with high-end wedding caterers, with the tours companies as well as with the corporate offices to work at 120% capacity”Some Topics That We Discusses Include:Shift in the bakery trend from 1995 to 2021How to maintain Hygiene & Shelf-life of the products in your bakeryHow Kandy's Kafe do their in-house packagingPartnering with Swiggy-Zomato (experience)Importance & ways to be visible on Social MediaKandy's Kafe's Team & Hiring ProcessHow to sort revenues and expensesExperience of opening a second outlet in a different cityBenefits of Tie-ups, Partnering and OutsourcingResources mentioned:Kandy's Kafe on Instagram | Kandy's Kafe on FacebookFlurys CalcuttaWengers

*Cake D'or opened on 14th October, 2018. This episode was recorded in June 2019, before covid. There has been some exciting changes and new advancement in Cake D'or for which we will be doing a part 2 edition with Manya. If you have any questions that you would like us to cover in her next podcast, write to us at Bakebetterpodcast@gmail.com. Meanwhile, enjoy this conversation. We are sure, you're going to love it.Manya Sharma is an award winning baker chef who lives & runs a French concept bakery in the heart of Agra. She is the head chef and the founder of Cake D'or Patisserie.Manya did not have an early inclination towards baking and had never thought of opening up a bakery any time in near future. However, destiny had different plans for her. She was an arts graduate, preparing for IAS while pursuing masters alongside. But due to some health issues she had to take a break. Meantime, she tried her hands at cooking & baking and really enjoyed the process. It was at this point that she thought of changing her path and seriously consider Baking as a vocation.With taking her parents into confidence, Manya first self-funded a crash course in baking to understand its basic concepts; worked as a home baker for two years and then went to Le Cordon Bleu, London to master in French Pastry Arts. Returning to her homeland, she opened up her cafe/patisserie named Cake D'or which has now become one of the most popular bakeries of Agra.“It is very okay to not have a plan and be clueless. You can start clueless and find your calling”.Chef ManyaIn this episode, she talks about how she became a baker and opened up the cafe with no prior plan or blueprint. How she did the market research and made a trusted clientele. She also talks about the recipes, products, pricing and customer service among other important things.Some Topics We Discussed:How she discovered her true calling – BakingTraining & mastering your skills as a bakerProcess of opening a bakery in a city like AgraHow to do your market researchProcurement, hiring and other early challengesExperimenting with the menu and recipes How to price your product on the higher side & still get salesOrganic brand promotionsFuture plans for Cake D'or Find her on: Facebook | Instagram |Zomato | LinkedinReference & Links Mentioned:1. Le Cordon Bleu, London: 2. Fondant Extruder3. The Secret [Book]4. Disaku Ikade

Kamal Arora is a trained French Pastry Chef from Delhi who runs her cloud kitchen by the name Tuileries Patisserie. Initially working in an auditing company, she left her job to follow her passion in baking and flew to Le cordon Blue, Paris to hone her skills as a pastry chef. She worked & interned in some of the top renowned pastry boutiques of Paris and came back to Delhi to offer the same experience to her customers.She started her business around December 2019 and successfully survived through the lockdown even though the business was just 3-4 months old. According to her, It is equally important to train yourself as a professional baker and as an entrepreneur to run a successful bakery business. “Being available, visible and regular” to the customers helps the Brand, both online and offline.For her cloud kitchen, Kamal took inspiration from the proper French Kitchens of Paris in order to use authentic French Techniques and serve classical flavours to the clients. Her menu is a blend of flavoursome Pastries, Cakes, Tarts, Éclairs, Cookies, Travel cakes Viennoiseries and Danishes as well as some savoury items like Quiches, Stuffed puff and Sandwiches. Chocolate lovers should try their Belgian dark chocolate and salted caramel pastry, Dark Chocolate Financiers and Belgian white chocolate and raspberry pastry.“Bring something to the people that they have not eaten and give them an experience; that's my brand's motto.” - Kamal AroraIn this episode, you will hear her talk about her journey and her experiences, the inspiration behind her patisserie, the major challenges she faced while opening up Tuileries and some deep dive business stats. She has also shared some insightful tips and learnings for the listeners who are into baking.Podcast Sponsors:1. Truffle Nation Academy - https://trufflenation.com/2. Bake Better Online Baking Courses - https://bakebetteronline.com/Some Topics We Discussed Include:How she built a business around her passionInternational exposure & how to get internships under renowned chefsThe pre-requisite formalities and budget required to set up a cloud-kitchenChallenges while running your bakeryHow to build and manage a team bigger than yourselfHow to price the products on the menu (Ad spot : BB Online)Tuileries's summer menuThe average monthly revenue and expensesBranding and promotionsFuture plans for TuileriesContact Tuileries Patisserie - Kamal Arora:Website - https://tuileriespatisserie.in/Instagram -  https://www.instagram.com/tuileriespatisserie/Zomato -  https://www.zomato.com/ncr/tuileries-patisserie-karol-bagh-new-delhi/Reference & Links Mentioned:1. Le Cordon Bleu, Paris2. Gerard Mulot's Patisserie - Maison Mulot3. Sebastien Gaudard Paris | On Instagram4. Russell's Patisserie - https://www.christophe-roussel.fr/en/  (Confirm with Kamal Once)5. The Oberoi's Delhi -6. Ask her - how and from where she order's her raw materials and equipment's from Paris and other places7. Delivery Partner Pidge

Welcome to the Bake Better Show. This show is for you if you're planning to become a professional baker, start your career as a pastry chef or looking forward to starting your own bakery or cloud Kitchen in India.In Season 1 of the Bake Better show, we'll be bringing you stories from some of India's biggest up and coming pastry chefs and Bakery owners. To name a few, we have  Chef Manya who started her own french patisserie Cake D'or in the heart of Agra or like Chef Kamal who brought a piece of France back with her to India and started a high-end patisserie called Tuileries. We also had conversations with Varun Mahna, the second generation owner to run their family bakery business called Kandy's Pastry Parlour, Sara Taneja of Let's Bake Love who puts her love & passion into everything she bakes, Chavvi & Shivani Khattar, the smart sister's duo and co-founders of The Cake Company.Well this list is quite long..So, why don't you join us and discover some of the amazing bakers and how they got started with their bakery businesses!This show is here to help you learn the ropes of starting and growing a successful bakery business in India so if it is something that interests you, please show us your love and support by going to Apple Podcast, Google Podcast, Spotify or wherever you love to listen to your podcast and leave us a five star review. It would really encourage us to bring more such great stories with you.In our next Episode, we have Chef Kamal from Tuileries patisserie who shares her challenges, stories and lessons from starting her patisserie and growing it to over 3 Lakhs in monthly revenue. So make sure you check that out on BakeBetterpodcast.com or listen to it on Apple Podcasts, Spotify or wherever you love to listen to your podcasts.See you soon in the next episode.