Home Baker. Self Taught.
I have always loved simple tea-cakes, pastries and desserts that are mature in flavor and not too sweet. A chocolate cake must taste of high-quality chocolate, without being masked with excessive sugar. Sounds simple enough but it's not the easiest to find. Coming from a family of fantastic cooks, I have always been comfortable in the kitchen. So five years ago, when I took a sabbatical from work, I decided to try my hand at baking. Starting out with baked treats tailored to my liking, I discovered soon enough that I love to bake.
My life partner, himself a serial entrepreneur and boundary-pusher extraordinaire, along with my family and friends, have been subjected to many of my experiments in the kitchen, and have always encouraged me to turn this passion into something more than just a hobby.
So in 2015, we decided to start a small home bakery called Flour Butter Sugar.
It has everything to do with Flour, Butter & Sugar, albeit in moderation! We’ve attempted to create a set of offerings that cuts across the spectrum, be it nutritious granola to start the day, or something more indulgent to end a meal. Our menu is typical of what you'd find at a local neighborhood bakery, the kind that draws you in with its fresh-baked aroma each morning. There's something in there for every occasion, and often, for no reason at all! Most importantly though, everything is made with care and with the highest quality ingredients. Our pastries are hand-rolled, the biscottis hand-cut; every element made from scratch, and most of it made to order.
So here’s to many sweet beginnings and happier endings. We look forward to sharing our baked goods with you, and hope that you get as much joy eating them as we get in preparing them. Bon appetit!
Business maker. Still learning.
I’ve always loved eating. Having grown up in Bombay, in the household that I did, made my tastes in food somewhat ethnic. So, when Smita started subjecting me (and our extended circle of friends-n-family) to her baking experiments, coupled with our travels across different parts of the world, is when my palette finally opened up. We both enjoyed food and even planned our day around it. And that’s when it dawned on us that baking need not be just a hobby of hers.
I’ve enjoyed riding rollercoasters - the startup variety though - and Smita’s passion for baking, combined with my desire to build things from the ground up, gave rise to Flour Butter Sugar.
Knowing that I’ll never need to worry about the ‘Chief Product Officer’ showing up to work and having had more than my fair share of cajoling ‘Chief Technology Officer’s from my past (mis)adventures, I went (wholeheartedly) from pitching ‘moonshot’s to VC’s and Angels to sourcing the best ingredients to make the tastiest Biscotti. From shipping code to shipping Nut Butters. From negotiating stock options to negotiating the price of Kashmiri walnuts. It’s been quite a ride so far and we’re just getting started.