Dreaming with your eyes wide open is something only a few people do. Deeksha Shetty, the Pastry Chef and Proprietor at Cocoamaya, Mumbai is one of them. Coming from a family of hospitality professionals who have been in the industry for over twenty-five years, Deeksha first showed an interest in baking and pastry at the tender age of fourteen.
Dreaming with your eyes wide open is something only a few people do. Deeksha Shetty, the Pastry Chef and Proprietor at Cocoamaya, Mumbai is one of them. Coming from a family of hospitality professionals who have been in the industry for over twenty-five years, Deeksha first showed an interest in baking and pastry at the tender age of fourteen.
After completing a Masters in Commerce, she decided to follow her passion for cooking, and enrolled in a diploma program for Craft and Bakery at Sophia Polytechnic College, Mumbai. Her professional foray into baking and pastry began at the Bombay Baking Company, at JW Marriott Mumbai Juhu. Feeling the need to hone her skills further and gain international experience, she also completed a diploma from Le Cordon Bleu Paris.
Upon her return to India, Deeksha was committed to the idea of offering classic French pastries and breads in a friendly and approachable format. Her brainchild, Cocoamaya, was born soon after. The name literally translates to ‘love for cocoa’, and it currently has a single store in Sakinaka, Andheri, in Mumbai. Deeksha is looking forward to taking Cocoamaya nationwide, and eventually to showcase her products and skills on a global platform. The excerpts of the interview with the dynamic entrepreneur follow:
What is/are the current trend/s in India’s bakery and confectionery industry?
Tall cakes with dripped glaze & mirror glazed cakes are the trend these days, across India’s bakery and confectionery industry.
Since more and more people in India have become or are becoming health conscious, we are seeing customers opting for more sugar-free, keto dessert. People are nowadays preferring whole wheat bread over regular bread. Dessert is no longer considered as a guilty pleasure but a healthy option.
How did you get into the realm of bakery?
Denne historien er fra April-May 2018-utgaven av Bakery Review.
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Denne historien er fra April-May 2018-utgaven av Bakery Review.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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