A Look Inside the Bakery

People always ask why I don’t wear gloves while baking. The answer is simple: I wash my hands 617 times a day. It’s cleaner and creates less waste, and honestly, gloves just get in the way when you're shaping marzipan or packing a hamper. Everything you get from my kitchen is touched by a human, not a factory machine.

Running a bakery in Mumbai isn't just about turning the oven on. It starts way before that. Every week, you’ll find me navigating the madness of Crawford Market, visiting Lobo for dry goods and Madina for packaging. It’s a baker's paradise, but also a total workout. If you bake in this city, you know the drill—scooters loaded with supplies, dodging traffic, and getting back to the kitchen to start the real work.

My bakery is called Salt for a reason. I believe that sugar on its own can be one-dimensional and cloying. Salt provides that pop, the balance that makes you want to reach for a second bite. It’s a philosophy that applies to everything I make, from the brioche buns to the rich, booze-soaked plum cakes.

The magic happens in my Colaba kitchen, where I’m backed by a team of incredible women. They’re the ones rolling marzipan, shaping cookies, and making sure the festive rush doesn't break us. We don’t use gloves because we wash our hands constantly throughout the day, ensuring everything is as clean as possible while remaining efficient. It’s a hands-on process in the truest sense.

Whether it’s the Christmas season when we’re soaking fruits for months or Diwali when we’re prepping chai party boxes, every item is handled with care. I’ve gone from baking in a home kitchen in Goregaon to a commercial setup, and while the scale has changed, the personal touch hasn’t. You’re not getting factory-made sweets; you’re getting something that was shaped, sliced, and tasted by us. It’s a labour of love, and most days, I wouldn't trade it for anything.