JOIN USA creative baker, Diya Jojan likes to tell fascinating stories through her cakes. The 24-year-old loves baking and comes up with quirky designs each time in her creations.
Having pursued several courses in baking, Diya has given wings to her passion through her venture ‘The Sugar Therapy’.
In an interview with Tapan Menezes, she talks about her journey in the culinary world and what sets her apart from other bakers.
When did you first take to baking?
The first cake I made was when I was eight years old, for my father’s birthday.
What kind of cakes do you like to make?
I do all types of cakes — for weddings and birthdays, themed cakes, cupcakes and 3D jelly cakes. I even make chocolates, cake pops and cookies and also conduct baking classes.
Your thought process while in the kitchen...
I believe in quality and consistency every single time. The customer’s satisfaction and needs are my priority. I invest a lot of time in discussing each cake with my clients and make sure its exactly what they want. A lot of the ideas come from my own imagination. Sometimes, my clients tell me the theme through a picture and I design the cake accordingly.
Do you have any regrets when it comes to your work?
I started ‘The Sugar Therapy’ in May 2015. It has been a big challenge. A lot of hardwork has gone into bringing it to where it is right now. I have never regretted the decision of making baking my profession.
What challenges have you faced?
Some customers are very indecisive while placing an order. There are times when people have not confirmed an order and then they call and ask when they can come and pick up the cake; it’s really hard to take the blame for ruining a party. Then there are some who don’t take me seriously once they know I am 24 years old.
A time when you went above and beyond for a customer...
It was a fairytale themed wedding. Since I do all the work on my own, it took weeks to plan and figure out exactly how to go about the cakes. They wanted two fairytale themed wedding cakes and both the programmes were back to back. Both the cakes had to have different elements on them and were insanely big. Transporting them was very tough but I pulled it off with the help of my parents and friends.
What do you feel sets you apart from other bakers?
Personally, I don’t like to be put into the category of a regular baker because what I do is very different. It takes a lot of time and patience to pull off something like this. I can proudly say that I am known for my cupcake bouquets and bachelor and bachelorette party cakes.