My Baking Journey: Freshly Baked Stories
I’m Riya—a 21-year-old student by day and a baker by night. This is how a 'bake it yourself' challenge turned into a full-time passion, one cake at a time.
This is my story. I'm a 21-year-old who started baking at 14 because my mom got tired of my cake obsession. Her joke about earning back the money she invested in equipment changed my life and started my business.
People often ask why I bake at night. As a full-time student, it's the only time I get. Honestly, there's a special peace in baking at night, and it ensures your cake is baked fresh for the next day.
Student by day, baker by night. This is a glimpse into my life, juggling college and train commutes with late-night baking sessions. It's difficult, but it's absolutely worth it.
I live for client reactions. This video captures a truly special moment when a client stopped his own birthday party to thank me for the cake. It's gestures like this that make me love my job so much.
A funny memory from when I first started baking. I used the wrong oil for my brownies and they smelled awful. It's moments like these that make me realize how far I've come in my six-year baking journey.
How am I supposed to climb the corporate ladder when all I am good at is this? A little late-night thought while doing what I love most.
Me at 2 AM on my own birthday, baking a cake because my friends refuse to eat cake from anywhere else. It's the best kind of compliment.
I made these cakes for my Papa's 50th birthday celebration. It's always extra special to bake for your own family.
A shot of the dessert table at my dad's 50th birthday, featuring the two cakes I made for him.
To 21 years of this unresolved paheli (riddle). A simple cake I made to celebrate my own 21st birthday.
About My Baking Journey
Because I run this solo from my mum's kitchen, I bake in small, deliberate batches to keep the quality high. I’m a student by day, so my oven is always busy during the quiet night hours, ensuring your cake is baked fresh right before delivery. If you have a specific date or event coming up, let's chat early to make sure I have the slot free for you.
It all started when I was 14. I had a massive sweet tooth, and my mom finally got tired of me ordering cakes. She told me, 'If you want it, bake it yourself.' I took her up on it, and six years later, I haven't stopped.
My process is as transparent as it gets: I don’t believe in premixes or shortcuts. Whether it's the Ratnagiri Alphonso mangoes I source from my local 'aambe wale bhaiya' or the real couverture chocolate in my ganache, I only use ingredients I’d be happy feeding my own family. I know people sometimes drive 40km across Mumbai to pick up my cakes, and honestly, that’s the best validation I could ask for.
I’m not a factory. I’m just Riya, balancing college lectures and train commutes with late-night baking sessions. It’s definitely a juggle, and yes, I’ve had my share of kitchen disasters (like my early macaron struggles), but the joy of seeing your reactions makes every sleepless night worth it. If you’re looking for a cake made with care—not just mass-produced—I’d love to bake something special for your next celebration.
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