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I was always fascinated seeing my mother bake cakes at home, even without proper equipment. I myself started baking quite early in life, but it wasn't a serious endeavour. I only started baking sincerely after the age of 25, but it became my profession after I turned 30. Being a home baker, people generally approach me for egg-free and customized bakes. So, I bake according to my client's wish and specifications. It goes for every kind of event. People also ask me for cakes even without any occasion as they know the highlights of my baking, which [are] health, hygiene and purity. A few years back, the rainbow cake was very much in trend, and many clients asked for it. But it was against my value system, so I started avoiding food colours big time, and started using natural colours with the help of different vegetables, fruits and flowers. After I started getting a lot of work, I felt like specializing in a few things like cheesecakes, granola bars, different kinds of brownies, a variety of breads including sourdough, cookies and cream cakes at times. So, a lot of this stuff takes two to three days of making, starting with preparations followed by baking, resting, proofing and then final finishing and packaging. I used to decorate cakes heavily in my early days. But, after this stage, I stopped using fondant and sugar models for decoration. After that, I started decorating cakes in a simpler and healthier manner, which gave me satisfaction as a baker and value for money to my consumers. The most important equipment for a baker is an oven. Along with that is a Dutch oven, a stand mixer, varieties of utensils like spatulas, knives, nozzles, scrapers, etc. My day starts with planning the schedule. I start by prepping ingredients and organizing orders and then move on to baking in batches along with adjusting to Mumbai's humidity and heat. Once the baking is done, the focus is on finishing and packaging to make sure the product looks and tastes the best. Later half of the day goes on with deliveries, customer interactions, social media and planning for the next day.
