Behind the Scenes at Salt by Flavia
Instagram makes running a bakery look like a breeze, but here is the unglamorous reality of my Colaba micro-bakery.
The reality of owning a micro-bakery versus what Instagram shows you. Here's a look at the real challenges and lessons learned behind the "living the dream" posts.
Reality #1: We have slow days. Some days, the phone doesn't ring, and there are no DMs for orders. It's just us and the treats we woke up at dawn to make.
Reality #3: The hunt for staff. Finding the right people is one of the hardest parts of this business. Five years on, it's still a learning process.
Reality #4: Sh*t happens. No matter how organized you are, things go wrong. You just have to fix it, apologize, smile, and move on to the next one.
The struggle is real. For every moment of peacefully decorating a cake, there's a mountain of dishes waiting in the sink. This is the unglamorous side of baking.
Ever wondered what it’s like to run your own bakery? Here’s a peek into a day in my life, from custom orders to taking a well-deserved brownie break.
A day in my life when I'm not in the kitchen. Follow along on a sourcing trip to Crawford Market, where I get all our supplies from our trusted vendors.
About this collection
You are not just buying a cake here, you are buying a piece of my 10-year grind. Every item is hand-made by me or my small team, with no mass production or frozen inventory involved. That means your cake might look slightly different from the next one, because a real person made it rather than a factory line.
Running a micro-bakery in Colaba is not all aesthetic kitchen videos and perfectly frosted cakes. Most of my day is actually spent at Crawford Market sourcing ingredients from my trusted vendors, managing the chaotic back-end, or figuring out why the oven is acting up.
We are a women-only team, and I am incredibly proud of the work Padma and the others do every day. When you see our posts, you are seeing the highs and the lows. You are seeing the days we struggle to find the right staff, the days we have to fix mistakes, and the early mornings spent whisking batter until our arms ache.
Why do we share the struggle? Because you deserve to know where your food comes from. We do not use artificial fillers or frozen stocks. Everything is made from scratch with real chocolate, butter, and fruit. If you are tired of perfect, soulless desserts and want something that actually tastes like it was made with heart, you are in the right place. Whether it is a batch of our signature brioche buns or a custom cake for your Tuesday mood, we bake it fresh, package it sustainably, and send it to you with all the love and occasional stress that goes into it.
Salt by Flavia
I am Flavia, and I have been running Salt out of my little kitchen for ten years. This page is basically a diary of the chaos, the dishes, and the incredible women who keep this place running so you get the best bakes possible.
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