My Journey from Home Baker to Certified Chef
From a simple 'ek cake karke dekhti hu' to graduating from professional pastry school, this is the real, unfiltered story of how I built Cakecious in Mumbai.
It all started with "Ek cake karke dekhti hu, kya hi ho jayega..." and now, here I am, a certified baker and teacher. This is a glimpse of my journey and achievements.
That moment when you get your dream baking asset! I was so excited to unbox my Unox oven, and it has been a complete game-changer for my baking.
An appreciation post for my incredible support system. I was so happy to have my friends and family with me at this food exhibition, where my Korean Garlic Bun won the Best Product award!
Work hard, stay humble, and trust the process. This reel is a reminder of my journey, from learning to frost my first cake to creating complex tiered cakes. The best is yet to come.
A baker's dream tool is now my kitchen reality! Unboxing and setting up my professional stand mixer was a huge milestone for my home bakery.
Do it angry, do it tired, but get it done. This is the mindset that has carried me through my training at pastry school and in building my own business.
Therapy is expensive, so I chose baking instead! For me, baking is more than a business; it's my passion and my happy place, from my home kitchen to professional pastry school.
People often underestimate what you can achieve by selling cakes. But I am decorating my world, one cake at a time, and turning my passion into a profession I am proud of.
I gifted myself a new chef coat for my birthday! Wearing this coat for the first time felt like a symbol of my dedication and how far I've come on my baking journey.
A week to this dream-come-true moment. Receiving my professional certification was an emotional and proud day that I will never forget.
About My Journey as a Baker & Teacher
Building a business is not just about the perfect frosting. It meant learning the science behind eggless sponges, managing vendor lists, and eventually investing in professional gear like my Unox oven. My biggest lesson has been that if you treat your home kitchen like a professional workspace, your output changes completely.
It started with a casual thought that spiraled into something much bigger. When I started, I did not have fancy equipment or a professional kitchen. I had a vision and a lot of determination. The path was not always smooth. I had to learn the hard way that home baking is 20% creativity and 80% science.
That realization pushed me to join the School for European Pastry (SEP) to get my professional certification. I wanted to move beyond standard home-made quality and ensure my eggless sponges, ganache ratios, and finishing techniques met industry standards.
The Business Reality
People see the finished cake on Instagram, but the real work is in the vendor logistics, the costing models, and yes, the tedious hours of box folding. I learned to balance my role as a creator and a business owner. My journey taught me that you do not need a factory-sized setup to start. You need a solid foundation in techniques and the courage to show up every day, whether you are tired or discouraged.
Now, as I teach others, I do not give them shortcuts. I give them that same professional foundation so they can build a bakery they are proud of. Whether you are looking for guidance on starting your own home bakery or want to master the science of eggless baking, my workshops are designed to skip the fluff and focus on the skills that actually build a brand.
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