In the early years of the new millennium trying to find myself something to keep busy and that surely could fill my pockets, I happened to land at a friend'srestaurant. Here it was, the beginning of my journey with food and its many facets.I surprisingly found myself getting captivated by the whole system day after day. Juggling between a kitchen counter to a juice bar, tossing chapatis to serving tables, early morning hush to the bhaji mandi, lifting sacks to late nights adding each coin to the cash counter... the work itself became a high for me and a force to drive more. Well, this was it. Having learnt the art and tricks of surviving the trade I got my instincts of paving the path to establish and run my first restaurant. Out of my secret and unannounced wedlock with food this was my first baby and dearly close to my heart. Despite having worked in a similar setup before this was like sailing through an ocean with super variantcurrent flow every now and then. A true learningof business traits, ethics and survival happened here. Keeping my grounds, holding the high spirit and strength, I got into making another restaurant and kept on widening the circuit by sharing thoughts and learnings with many others who wanted to get into this.
By now I was building a fine relationship with food and the like-minded who could notice a changing culture in the industry. Honk! Honk! The food trucks started to make their way in and soon the caravan grew. I was there with the most basic food, egg, glorifying and making it the star. ‘The Eggs Factor’ , a handsome yellow truck saw many events, traveled all over making way to people's hearts through their stomach. We worked towards making a secured setup for this community for it to grow and find its niche. Meanwhile, my business minded chords were silentlycomposing new music to keep the dynamics of growth and exploration.
Amplifying through avocations became a vocation. Havinga love for art and a curiousrelationship with the food industry,I always wished to have a more experimental place of work, a workshopwhere we could constantly get to experience, innovate & create.This one surely had to be a bigger leapwith immense study of the market, high conviction, true determination, all positive energies and yes, some good money. Finally, ‘It’s Baked’ came into existence.
It could not be just a regular bun-paav bakery but a team continuously experimenting and strikinga balance of art and flavors. Being a full-time restaurateur in the past, it has always made me believe that the smartlychosen raw materials and skillful execution make the finestfood. Today we make and deliver artisanalgourmet products like charcoal bread/buns, beetroot ’n' herb buns, spinach 'n' basil bread to name a few. Our super-seed granola with its power ingredients is a favorite amongst those counting on their healthy habits. The lavash, focaccia loaves, spiced tea cakes and muffins are only a few examples of the exotic items onour menu. With instinctual team leading and passion for food is the driving force leading to this amazing venture.
Here, at “It’s Baked”, every day is a symphonyof hot ovens leaving behindthe aromas of a well-being that is definitely hereto stay with us for a very long time!
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