My Journey in Baking
It started with a craving for the flavors of home and a big leap from the world of real estate. Today, I share the art of baking through hands-on classes in the heart of Bangalore.
This is me and my husband, Vinesh. We've built our dream together, from the academy to our cafe, Kopitiam Lah. Our partnership is at the heart of everything we do.
A quiet moment captured. My journey in pastry has been a long one, and sharing it with Vinesh has made it all the more meaningful. We are always dreaming up the next big thing.
Train them young, I always say! Here is my husband Vinesh baking "Milo cupcakes" with our son, Zev. It’s so heartwarming to see Zev enjoying the process, and of course, the final taste test!
I was so excited to share this progress shot of our new Lavonne Cake Studio being built. This space is my second home, and it was designed to be the perfect place for my cake decoration classes to resume.
This is how it all started. I was one of the first faculty members at Lavonne Academy back in 2012. It’s amazing to look back and see how far we've come from those early days.
I took a leap of faith, quitting my job in real estate to go back to Malaysia and rediscover my childhood passion for cake decoration. It was the best decision I ever made.
As Lavonne grew, I found my niche as a pastry artist, making some of the prettiest cakes in town. My passion for creating beautiful things is what I bring into every class I teach.
I was so touched by these words from our Head Chef. He described me as creative but also very organized with timelines and operations. That's the balance I try to bring to my work and my teaching.
Working together as a couple has been a seamless transition for us. We respect each other's core skills and give each other the space to lead in our own areas of expertise.
About My Journey in Baking
In my classes, we focus on the reality of the kitchen. You will not just follow a recipe; you will learn why the ingredients react the way they do, how to handle fondant for sharp edges, and how to troubleshoot when things go wrong.
My journey into pastry began with a realization that food is about connection. Leaving a corporate career to pursue baking was not just a pivot; it was a return to my Malaysian roots. When I joined Lavonne as a faculty member in 2012, I did not know I would eventually help build an entire pastry ecosystem.
Now, at the Lavonne Academy in Domlur and our studio in Indiranagar, I focus on what makes a baker truly confident. It is about knowing why the butter needs to be at a specific temperature or how to fix a fondant crack. We keep things real. You will get flour everywhere, and yes, that is part of the fun.
My workshops range from intensive professional diplomas for those wanting a career change to junior chef camps where kids learn the basics. We use premium ingredients because I believe you cannot make great art with subpar tools. If you are ready to get your hands dirty and learn the technical craft behind beautiful cakes, I would love to have you in my kitchen.
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