A behind-the-scenes look at how we bake
Here is a little peek into my kitchen at JusBaked. I love showing you the care that goes into every eggless bake, from the first mix of batter to the final dusting of cocoa.
Hi everyone! Here I am talking about my Ferrero Teacake. I love sharing the stories behind my bakes and showing you the final product.
This is me sharing the nostalgic story behind my Orange Chocolate Teacake. It’s a flavour that’s very close to my heart.
Watch the magic happen as I assemble my fresh Mango Cake, layering it with real Alphonso aamras and juicy mango chunks. No canned fruit here!
A look at my commercial oven filled with trays of freshly baked Apricot Pecan cookies. The smell in the kitchen is just heavenly!
A satisfying video of me preparing chocolate chip cookie dough, pressing it into molds, and getting it ready for the oven.
The simple joy of making brownies. Here, I'm cutting a freshly baked sheet of brownies and drizzling them with warm Nutella.
The process of making my Coffee Pecan Teacake batter, loaded with chopped pecans, and pouring it into the loaf tin.
There's something so therapeutic about frosting cupcakes. Here I am piping swirls of blue buttercream onto a fresh batch.
The annual Christmas cake mixing is a tradition in my kitchen. We soak a variety of dry fruits and nuts in rum for weeks to prepare for our festive plum cakes.
A step-by-step look at how I handcraft my Baklava Rolls, from brushing the phyllo pastry with ghee to rolling it with a nutty filling.
About From My Kitchen to Yours
I don’t believe in mass production, so everything you see here is baked in small, controlled batches right in my kitchen. When you order, it isn't coming off an assembly line; it is hand-mixed and monitored to ensure the texture is just right. This matters because eggless baking requires precise temperatures and timing to get that moist crumb, so I keep a close eye on every loaf and tray that comes out of our ovens.
Baking without eggs is not just about removing an ingredient; it is about finding the right balance of fats, proteins, and hydration to keep the crumb structure stable and moist. That is why I am so fussy about our ingredients. When you see our mango cake, it is real Alphonso aamras, not canned pulp. When you see our brownies, they are hand-mixed, not mass-produced in a factory.
Being transparent about this process is important to me because I want you to know exactly what you are eating. We started as just me in a small kitchen, and even though we are now a team of ten across Parel and Kandivali, we keep that same small-batch mentality. Every cupcake we frost, every batch of cookie dough we press, and every tray of teacakes we slide into the oven is handled by someone who cares about the result. If you are ordering for a celebration or just looking for a daily treat, you are getting the same quality we would serve at our own family tables. We avoid artificial essences entirely, which means our flavours rely on real fruit, nuts, and high-quality cocoa.
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