The brand identified a clear gap in the premium, craft-focused bakery space, where standard operating procedures and the use of high-quality…
Growing at a CAGR of 9-10%, it is projected to surpass $30 billion by 2033.
The creative force behind Honey & Dough, turned her dream of opening a cozy neighborhood café into one of Delhi NCR’s most beloved café chains.
With a dynamic portfolio including The Thane Club, Blah BKC & Santacruz, Vivi Italian, South Stories India, Masaledar, and Magna Bar &…
In an exclusive interview with Restaurant India, Srinidhhi Rao, Managing Director, Birdy’s shares about his expansion plans, exploring in to…
In an exclusive interview to Restaurant India, Chef Sahil Wadhwa, Wadhwa Bakers talks about his bakery journey.
In conversation with Restaurant India, Puneet Khurana, Owner, For God's Cake talks about his love for desserts and various trends happening in…
In an exclusive conversation with Restaurant India, Gaurav Wadhwa, Owner, Theos shares about his vision of serving five star quality foods locally.
In a tete-a-tete with Restaurant India Sneha Singhi, Owner, Paris Cafe shares about her dream and journey of contributing in the f&b industry.
Tailoring to the customers' need is also very important, as the product must be what they wanted and MORE.
With continuous innovation on the product line keeping in view the consumer demand and global developments in the field.
The market for high end cakes in and across the country is increasing at a seemingly high pace.
In tete-a-tete with Restaurant India, Nakul, Owner at Maria's Cookbook shares about the idea of European-styled bakery.
Copyright © 2009 - 2026 Restaurant India.