<p>Creativity is the only ingredient that one must serve in this industry, sprinkled with good marketing,” says professional-turned entrepreneur Shruthi, about ‘Bake-o-metry’, her new bakery and confectionary venture. The budding baker who was confined within the four walls of the corporate world took the plunge and quit her job around six months back as she wanted to try her hands with the oven full time. <br /><br /></p>.<p>Taking her sister Lakshmi, who was already into the art of baking, as her inspiration, Shruthi joined a few cupcake classes and learnt to bake various goodies. She says, “I saw a lot of TV shows, YouTube videos and surfed the internet for a number of recipes. I also tweak certain recipes. People are exposed to too many flavours today so I always try to bake my cakes with a twist. Some of my experiments include ‘Cherry forest cake’ and ‘Bubblegum cupcakes’.” She wanted her venture to sound academically related. “Names like ‘Bake-o-nomics’ and ‘Bake-o-holic’ were already taken so we called our venture ‘Bake-o-metry’. The name is also true to what we do. We put in a lot of focus on the quantity of ingredients, which is the key step as otherwise, the effort is lost.” ‘Bake-o-metry’s’ specials include red velvet cupcake, Ferrero Rocher cake and different fondant cakes. She has received a number of positive reviews so far and fondly recalls, “My biggest milestone so far has been setting up a dessert table for my nephew’s birthday. It was an underwater-themed birthday party. My sister and I baked all the goodies – from the cakes and the pies to the cookies.”<br /><br /> Shruthi is planning to finish a six-month certification course from ‘Lavvone Academy of Baking Science and Pastry Arts’ early next year and soon start her own bakery studio. She says that she doesn’t want to go back to her corporate job. “The work goes unnoticed there, while here, there is a lot of appreciation for the amount of work that we do. I’m passionate about my work so I don’t want to go back. I’m confident about my skills but very scared about the competition. As we speak, there are more than 100 bakers starting their own ventures now.” <br /><br /></p>
<p>Creativity is the only ingredient that one must serve in this industry, sprinkled with good marketing,” says professional-turned entrepreneur Shruthi, about ‘Bake-o-metry’, her new bakery and confectionary venture. The budding baker who was confined within the four walls of the corporate world took the plunge and quit her job around six months back as she wanted to try her hands with the oven full time. <br /><br /></p>.<p>Taking her sister Lakshmi, who was already into the art of baking, as her inspiration, Shruthi joined a few cupcake classes and learnt to bake various goodies. She says, “I saw a lot of TV shows, YouTube videos and surfed the internet for a number of recipes. I also tweak certain recipes. People are exposed to too many flavours today so I always try to bake my cakes with a twist. Some of my experiments include ‘Cherry forest cake’ and ‘Bubblegum cupcakes’.” She wanted her venture to sound academically related. “Names like ‘Bake-o-nomics’ and ‘Bake-o-holic’ were already taken so we called our venture ‘Bake-o-metry’. The name is also true to what we do. We put in a lot of focus on the quantity of ingredients, which is the key step as otherwise, the effort is lost.” ‘Bake-o-metry’s’ specials include red velvet cupcake, Ferrero Rocher cake and different fondant cakes. She has received a number of positive reviews so far and fondly recalls, “My biggest milestone so far has been setting up a dessert table for my nephew’s birthday. It was an underwater-themed birthday party. My sister and I baked all the goodies – from the cakes and the pies to the cookies.”<br /><br /> Shruthi is planning to finish a six-month certification course from ‘Lavvone Academy of Baking Science and Pastry Arts’ early next year and soon start her own bakery studio. She says that she doesn’t want to go back to her corporate job. “The work goes unnoticed there, while here, there is a lot of appreciation for the amount of work that we do. I’m passionate about my work so I don’t want to go back. I’m confident about my skills but very scared about the competition. As we speak, there are more than 100 bakers starting their own ventures now.” <br /><br /></p>
