Chef Kiran Ahir Unveils Vegan Desserts at the Art Lab

As it continues its explosive growth throughout the area, the Kolkata-based pastry chain, ‘Dough As You Like’ is reaching new heights. The company, which currently has 29 active locations, is well-known for its inventive and distinctive product offers. It plans to open 45 locations by March of next year, completing an incredible two-year growth trajectory.

Dough As You Like, which was established on the tenets of innovation, excellence, and affordability, has rapidly established a niche for itself in the direct-to-consumer (D2C) market.

With its high-quality yet reasonably priced products, Dough As You Like has captured the market. There are other factors than product innovation that contribute to their success. Their commitment to learning about the wants and needs of their clients has led to their quick growth. Their mission has always been to provide an experience that blends innovation, quality, and affordability so that every visitor feels included in their story.

By combining creative flavors with reasonably priced quality, Dough As You Like hopes to improve Kolkata's sweet experience with an ambitious goal of 45 locations by the end of FY 2024–2025.

Say hello to your new donut destinations, as Mad Over Donuts (MOD) opens their new outlet in Kharadi, Pune.

The same cozy and welcoming atmosphere that has made MOD a household name will be available at the new store in Kharadi. Along with more than 24 different types of donuts, customers may also have coffee, bubble tea, brownies, bites, and much more on the varied menu. As a 100% eggless brand, Mad Over Donuts maintains its reputation for quality and creativity.

Tarak Bhattacharya, Executive Director and CEO of Mad Over Donuts, stated, “At MOD, our goal is to create joyful experiences for our customers through our delicious treats and friendly service. The opening of our new stores in Kharadi is a step forward in making our circle of happiness more accessible for everyone. We are excited to welcome new customers and look forward to spreading happiness one donut at a time.”

ChrysCapital is in the process of paying around Rs 3,200-3,500 crore to acquire Theobroma Foods and Belgian Waffle Co., two chains of bakeries and dessert shops. It is probable that the transaction will occur via a platform for investments established by the private equity company.

As per the sources, the PE player has 60 days to make a legally binding bid for Theobroma Foods and 30 days to settle the conditions with Bloombay Enterprises, the company that owns Belgian Waffle Co.

It was reported that the Mumbai-based waffle maker, which was started by Shrey and Alisha Aggarwal, will probably be purchased for Rs 1,000 crore.

At least four companies have made non-binding offers for a majority share in Theobroma, including the food giant Switz Group and the private equity firms Kedaara Capital, Carlyle, and ChrysCapital. With a roughly 42% ownership interest, ICICI Venture supports the patisserie business.

Comfort Bake House, a beloved brand under Café Delhi Heights, has announced its strategic shift from a traditional restaurant model to a dynamic online retail operation, now offering products through its newly launched website - https://www.comfortbycdh.in/. 

Additionally, customers can still find their favorite treats on popular food aggregators Swiggy, Zomato, and DotPe.

As dining habits evolve and the demand for home-delivered gourmet experiences rises, Comfort Bake House is adapting to meet its customers' needs with greater flexibility and convenience. This transition allows Comfort Bake House to extend its reach beyond the confines of physical locations, bringing its renowned baked goods and comfort foods directly to consumers' doorsteps via its dedicated online platform.

"At Comfort Bake House, we are always looking for ways to innovate and enhance our customer experience. By shifting to an online retail model and launching our website, we are excited to make our products more accessible to a wider audience," said Vikrant Batra, Co-Founder at Cafe Delhi Heights and Comfort Bake House by adding that their goal is to deliver comfort and joy through our food, no matter where our customers are.

Customers can now explore a curated selection of Comfort Bake House's signature products on its website. From artisanal breads and decadent pastries to savory snacks and ready-to-eat meals, the online menu offers something for everyone. 

In line with its commitment to excellence, Comfort Bake House ensures that all products are prepared and packaged with the highest standards of hygiene and safety. This guarantees that every order delivered maintains the quality and freshness that customers expect.

Fio Pop has introduced a new line of bakery and retail products called "PICK & POP."

The line offers a variety of fresh and preservative-free sweets and savories in small batches.

Fio Pop's sweet menu includes Lotus Biscoff Cheesecake, Medovik Honey Cake, Chocolate & Caramel Cake, Signature Poppin’ Tiramisu, and confectionery such as Apple Ginger Jam, Pear Cinnamon Jam, and Almond Biscotti.

They have also introduced a line of celebration cakes and puddings, including tall cakes that can be ordered. Additionally, more items will be added soon.

In addition to sweet items, Fio Pop's PICK & POP line offers savory options, such as a smoky Texas BBQ sauce, a chili soy-based Asian BBQ sauce, and a sweet and tangy Pop's Honey Mustard.

“We are thrilled to announce the launch of a small range of bakery, desserts & condiments. At Fio, we have always been committed to bringing together a great experience packed with delicious, high-quality products, said Vanshika Wadhwa, Creative Director, Fio Restaurants. 

'Pick & Pop' can be ordered for takeaway, dine-in, or delivery via Zomato & Swiggy (for select products).

Fio Pop plans to add more items to the line, including sandwiches, salads, and mini desserts, as well as vibrant merchandise.

JW Marriott Kolkata is proud to present its signature patisserie, JW Bakery, designed to win the hearts of dessert enthusiasts in the City of Joy.

Crafted by Executive Pastry Chef - Bhaskar Chakraborty, each treat from the bakery is infused with beautiful flavours and textures, creating a real work of art.

With the launch of JW Bakery, the city revelers will now have a new sweet-toothed address to spoil themselves with choices from some viand artistic delights that look absolutely instagrammable.

The patisserie will be baking happiness each day using organic ingredients to offer the aficionado with goods fresh from the oven.  The bakery will be presenting fine contemporary desserts, also available in mono portions, plated with sheer elegance. The guests will witness the spectacular transformation of their chosen flavours into edible art on the plate.

Lend great taste of the chef's creation with Parisian perfection in “JW Signature Gondhoraj Lemon Pastry”,a bavarois base cake with the refreshing taste of Gondhoraj which reflects the finesse of JW bakery art along with other avantgarde desserts on the menu.

The menu will also embrace an assortment of eggless and gluten free confectionery to relish.

JW Marriott Kolkata prioritizes the utmost safety and wellbeing of its guests and hence, is maintaining hygiene and safety measures, right from kitchen sanitization, compulsory protective gear for the staff and associates to regular temperature checks, encouraging contactless payments and so on so that you can put aside all your qualms and have a joyful experience.

New York City-based Magnolia Bakery has launched its first Indian outlet in Bengaluru. The brand has been brought to the country by Spago Foods, a franchisee for the bakery.

Magnolia Bakery is popular for its freshly baked desserts like cupcakes, cakes, pies, cheesecakes, ice box desserts, cookies, and its signature banana pudding.

Zonu Reddy, Partner, Spago Foods, said, “We are so excited to be opening the very first Magnolia Bakery in India in Bengaluru. Now, we are able to bring the same wide variety of classic American desserts featured at Magnolia Bakery’s iconic shops in New York City to fans in India.”

Nischay Jayeshankar, Partner at Spago Foods, stated, “Bangalore proved to be a perfect fit for opening our first outlet, the city has a very well-travelled customer base, expats and a massive IT crowd that has experienced international food brands like Magnolia Bakery. We have worked very closely with the team from New York to ensure that we bring the same quality of scrumptious goodies to the Indian market.”

Steve Abrams, Chief Executive Officer, Magnolia Bakery, added, “We are excited to be bringing Magnolia Bakery’s iconic bakery experience to Bengaluru. With our newest location, we are committed to sharing the same New York City experience with guests in India, making freshly-baked desserts by hand in small batches, the live theatre of icing cakes and cupcakes and a warm, inviting customer service.”

L'Opéra, the Award-winning and Delhi's finest French Pâtisserie, Boulangerie and Salon de Thé (Tea Room), officially launched yet another Salon de Thé in Delhi at GK2, M Block Market on Saturday. To celebrate the occasion, the Samandari family (the Founding family) organised a High Tea for over 100 guests that included Ambassadors and High Commissioners, personalities from the world of business, arts and fashion, socialites, patrons and respected members of the media. 

To mark the event, Kazem Samandari, Executive Chairman formally addressed the gathering and thanked everyone for the support. "Though we started very small, we now have 16 outlets in total and plan to open many more in the future. It's been a wonderful journey so far and I would like to thank each one of you for trusting us and being by our side," he said during the event.

The brand also rolled out the red carpet to welcome the honoured guests and bite-sized savouries and mini desserts were served along with juices and hot and cold beverages but what captured everyone's attention was a stunning display of colourful macarons right at the entrance.

Located at the heart of the market and spread over 1300sq. ft, it is an inviting space that accommodates up to 42 guests and overlooks an expansive park that adds to its beauty. Featuring Louis XVI style furniture created in wood and marble tables adoring white and pink carnations, large glass façades facing the busy sidewalk and the soothing strains of French music playing in the background, the outlet instantly transports you back to Paris. For those who like their privacy, there is a private area fitted with elegant wood panels with beautiful photographs adorning the walls all around that make the space even brighter and cheerful.
"The Salon de Thé at GK2 is a combination of casual bistro-style and modern yet classic elements in order to give an authentic French experience to our customers," says Laurent Samandari, co-founder and Managing Director of L'Opéra. "More than anything else, this is an immersion in a French atmosphere where you can enjoy your favourite L'Opéra delights," he adds.

Enter the outlet and one is greeted by the signature aroma of the freshly baked croissants, artisanal bread and a whole range of delectable French specialities wafting through the air. From the classic French quick bites such as Croque Monsieur (made with in-house bread and filled with béchamel sauce, ham and cheese), Vol au Vent, Onion and Tomato Tarts with goat cheese to Pumpkin and Coconut milk soup, signature pastries and macarons, the eclectic menu caters to a diverse range of food palate that is reasonably priced with an excellent value proposition. Also on offer is an array of refreshing summer drinks and selection of juices, freshly brewed coffee, teas that one can leisurely sip on while soaking in the surroundings.

An all-day dining destination, it also offers a gourmet all-day breakfast menu that features classic French breakfast options such as French toast with organic honey, eggs and croissants to name a few. For the health-conscious, there is a wide range of fresh and seasonal salads, organic granola served with yoghurt and choice of milk and heart-warming vegan soups that are wholesome and make for a delicious substitute. 

Puratos India has introduced four new innovative products, including Tegral Satin Purple Velvet EF, Fruitfil Range, Carat Supercrem Nutolade and Tegral Red Velvet Sponge Mix, for the Indian Bakery, Patisserie, and Chocolate industry.

These products are suitable for various applications like celebration cakes, swiss rolls, bar cakes, berry pastries, marble cakes, cold cheesecakes and muffins. 

Ashish Seth, MD (Area Director), Puratos Food Ingredients India Pvt Ltd, said, “The Indian consumers today want a perfect balance of great taste and novelty. Thanks to our global presence, to draw inspiration from, and R&D capabilities in India we have been able to tailor our products to match Indian preferences, values and functionality.”

“We are now pleased to launch four high quality and innovative products based on the distinctive needs of consumers that we have been able to identify. With these new assortments, we continue to respond to the evolving expectations of customers through constant innovation,” he further stated.

Peter Deriemaeker, Markets Director, APMEA Region, Puratos Group, added, “Puratos prides itself with an extensive in-house Global Survey, Taste Tomorrow, which is conducted across 40 countries with over 17,000 consumers. Taste Tomorrow Survey enables us to remain up-to-date with the ever-evolving consumer preferences and expectations. Invaluable insights generated through this tool forms the basis of Puratos’ innovation.” 

Bread maker, Modern Food Enterprises is planning to re-enter the Delhi market in next one year, either organically or through acquisitions, a top company executive said.

Aseem Soni, CEO, Modern Food, said, "We are not present in Delhi, Punjab, Haryana. In the next 12 months, we should be entering (these markets). The opportunity can exist in an acquisition, a joint venture or we may decide to do it ourselves."

He said, "Delhi is one of the largest markets and we are not there. Once upon a time Modern used to be the number one brand in Delhi. We are looking at the central and northern parts of India where we are not present the way we should be."

The company clocked a turnover of Rs 270 crore last fiscal and is eyeing a growth of 25 per cent in the current financial year.

Soni said, "The company is targeting a revenue of Rs 1000 crore by 2021 and also planning to enhance its non-bread portfolio, which it expects would contribute one-third of the revenue by then."

Currently, the firm's non-bread portfolio is present mainly in the southern market and contributes around 7-7.5 per cent of the turnover.

He said, "Modern, we feel, somewhere has the right to play in the bakery category. Longer shelf-life products like cakes, muffins, cream-filled things, for that we are setting up a new vertical within the organisation. By the end of this year, we will have a very exciting portfolio."

He further added, "Cakes and rusks are definitely the category we will enter. I don't think we want to play in the biscuit and cookies segment as of now."

The department of food safety has decided to launch an extensive drive to crack down on restaurants, hotels and shops selling edibles without any licence in Gurugram.

A rough estimate suggests that there are at least 300 eateries — mainly bakeries, sweet shops, street vendors, tea stalls and such other small outlets that common people visit frequently — across Gurugram are running without licence.

During the crackdown, which is likely to kick off later this month, officials will inspect all shops and restaurants to check the quality of food or beverages served. 

Also, officials will check if outlets have registered themselves with the department and whether they have validity licence. 

Shops found without a valid licence will be sealed and a case will be registered against their owners.

Dr KK Sharma, The food safety officer, Gurugram, said, "We will carry out random inspections of shops and collect food samples. Also, we will check their registration and licence details. Owners will be prosecuted in case of any violation."

The department has extended the deadlines to apply for the licence six times in the past three years, yet many eatery owners failed to abide by the order.

Indigo Deli, a bakery and confectionary shop, where one can either customise his/her own hampers or simply can choose from the ready-to-sell themed hampers, is all set to celebrate the magic of Christmas. It is going to organise a weekend long celebration from the 23rd – 25th December with a menu which will feature both seasonal and traditional favorites like The Deli Roast Turkey Roulade, Horseradish Mustard Roast Glazed Ham, Grilled Pork Chops, Agnolotti of Winter Peas and Mascarpone and so much more.

There's also a special festive food and cocktail menus for the goodness of Christmas over 3 whole days – 6 whole meals.

It has also organised Indigo Delicatessen that offers delectable dishes and free flowing select beverages in an atmosphere against the backdrop of cheerful rhythms of Christmas carols and an enchanting live performance by Arpit Agnihotri.

Elanpro recently announced the launch of Elanpro Bakeshop DC series(EDC), a confectionery showcase range characterised by sinuous forms and high performance. A new line of professional showcases with exclusive finishing, high flexibility and perfect visibility of product displayed, EDC is available in five models- Curved glass, Flat glass, 270 degree display (four side display), Counter top display (available in hot, cold and ambient display options)and Grab and Go Cooler- an open deck design.

EDC blends high technology and aesthetic appeal leading a customer’s eye directly to the exhibited products, claims company. The cabinet optimally stores confectionery products in cold, hot and ambient temperature with a particular focus on temperature suitability and ease of use. The range introduces a new led lighting system that offers low consumption and a great product’s display enhancement. The models also feature perfect refrigeration performance, greater capacity and integrated doors. The range is equipped with adjustable shelves enabling easy insertion and accommodation of the bakery trays. It is cohesive of imported DGU glass for better insulation and visibility.

Temperatures in can be individually adjusted, depending on the model. The series is also equipped with highly efficient, energy-saving fans to provide indirect air circulation that ensures optimized cooling within the interior and gentle cooling of delicate food products. The products are developed for use in hot, ambient and cool temperature conditions ranging from -4°C to 8°C.

Speaking at the occasion, Sanjay Jain, Director, Elanpro said, “We believe that we can instill evolutionary changes by combining creative artisanal mastery with efficient industrial facilities. Keeping the same in mind, we bring the most innovative designs and technologies to the Indian market.”

He added, “Refrigerators and freezers in bakeries and patisseries have to cope with a whole host of demands including high ambient temperatures, dust and flour in the air, and frequent opening and closing. Professional appliances have to be convenient to use and easy-to-clean; and they need to operate reliably and economically with low energy consumption. Elanpro bakery appliances are tailored to precisely to meet these requirements. With this range the professionals will get an expression of high performance technology and aesthetics. Every sweet specialty will meet its perfect displaying condition with Elanpro Display Cabinet series.”

Infosys, professionals at IT giant will get to eat yummy bakery products prepared by inmates of the Bengaluru central prison.

Kamal Pant, additional DGP (Prisons) confirmed that bakery products manufactured by prison inmates at the Parappana Agrahara penitentiary - not far from Electronics City - will have an outlet at the company, reported ET.

The prison's bakery products are already popular and are sold from 45 outlets in the city, including at the Karnataka High Court, the government's Multi-Storeyed Building and state secretariat Vidhana Soudha. This will be the first time that an outlet will be housed in an IT major.

"We sent a proposal to IT companies located in Electronics City seeking space within their premises to set up a bakery. Infosys has expressed its interest," Pant told. "Since it is not far from Parappana Agrahara, we will serve the bakes while they are hot."

According to a person familiar with this said that the prisoner-run-bakery is at an early stage. The project awaits a go-ahead, since a number of factors are being taken into account - most notably, the fact that Infosys already has a bakery at its plush American-styled headquarters in Electronics City. Infosys, on its part, is still figuring out the logistics involved with such a project.

"Early conversations have happened on this project but nothing is finalised yet," said the same person.

Fresh frankies, honey cakes, vege table puffs, bread toast, biscuits and cookies are baked everyday by prisoners in the central prison.

"It's a means of livelihood as they go on to work in bakeries outside. This is the very purpose of setting up the bakery," said Suresh K, Assistant Superintendent of Police (Prisons).

"We have to send our own staff to sell the products. The government has already permitted us to provide bakery items like bread to state-run hospitals, but we are short-staffed," he added.

RI Bureau

Choko la, the Indian chocolate brand has unveiled an innovative brand identity and packaging during this festive season. The new visual identity and design aims to lend more crafted and premium image to the brand.

The new look is a modern design that rejuvenates the brand creating a constellation around the name Choko la. It is inspired from Mandala that describes celebrations and chocolates being synonymous to happiness are a celebration in every moment. With a change in brand imagery, Choko la is also introducing a whole new range of India inspired chocolate collection via their boutiques that have undergone a 360 degree change in terms of look and image.

Choko la has also introduced a new series India inspired chocolates in exotic flavours such as chilli surprise, tropical coconut and fennel fusion. With winters around the corner, the new additions to the product range are hot chocolate blends in hazelnut, cinnamon, classic milk, and white vanilla flavour.

“Our constant endeavour has been to develop the Couverture culture in India, where we can educate our customers on the difference between a Compound Chocolate and Couverture Chocolate.  With this new and unique approach in rebranding Choko la we aim to enhance consumer experience and add a sparkling touch in their special moments”, said Mr. Vibhu Mahajan, COO at Choko la.

Vasudha Munjal, daughter of Hero MotoCorp chairman Pawan Munjal, Choko la is a boutique for only the finest chocolates that now has many successful outlets and a state of the art manufacturing unit based in Delhi NCR. Ms. Munjal’s keen interest in chocolate took her to Cordon Bleu, London followed by the Barry Callebaut Academy in Singapore. Equipped with a blend of passion, confidence and talent, Ms. Munjal is all set to share her love for all things chocolate with the rest of the world.

Currently, Choko la has 5 Boutiques i.e. Khan Market, DLF Promenade-Vasant Kunj, Select City Walk-Saket, Airport T1D, Airport T3 International and 1 Cafe in Cyber Hub-Gurgaon in Delhi-NCR.

Mumbai cake bakers and cake lovers had a time of their lives on 16th, 17th and 18th October for India Cake Fest, a one of its kind event celebrating the love of cake.

The three-day event included competitions, workshops, conferences, cake carnival and other exciting activities for kids and adults.

Adding more to the objective, Celebrity Chef Ranveer Brar said, "The whole baking and confectionary sphere in India has come of age with the intervention of technology and the home bakers. It's about time that we had a property that brings cakes and us closer together. And India cake fest did exactly that."

The event was conceptualised and organised by Enquo Experiential Communications, in association with Sheila Raheja Institute of Hotel Management .

The baking competition held on 16th and 17th October at Sheila Raheja Institute of Hotel Management, Bandra, divided into two categories - home bakers and students.

The winners of the competition have won it big with holiday packages from Club Mahindra, gym memberships by Living Foodz channel who were also the event title sponsor, microwaves from e-zone, exclusive professional baking classes by CakeSmiths, gift hampers from Chocolate Partner Morde and Ingredients Partner Tropolite.

The competition was adjudicated by the best national and international chefs from the industry, who judged the sweet delights on the parameters of texture, innovation and taste.

Excited about the event, B. P. Sahni, Principal, Sheila Raheja of Hotel Management, said, "Making a cake is definitely not a piece of cake. It is a skilful combination of the science of baking and the art of icing."

The Cake Carnival was held on 18th October at Phoenix Market City, Kurla who were the Venue Partner for the festival.

Chef Anil Rohira  quotes, "It was great to see students, home bakers, professionals, chefs, enthusiasts and kids getting together for this extravaganza. It is an opportunity for budding bakers to showcase their skills and indulge at India Cake Fest."

Bakers Circle, the Delhi based frozen bakery and confectionery producer and supplier, has opened a new plant in Dubai this week to cater to the Middle East and Africa regions of its key customers.

The company has invested about $5 million or Rs 32.6 crore to set up this facility.

"Dubai is the centre of the geography that is our market with most ease of doing business," said Dev Lall, Founder and MD, Bakers Circle.

At present Bakers Circle is catering the restaurant and cafes like Subway, KFC, CCD, Piza Hut, Quiznoz, Starbucks amongst others.

"The first phase is for frozen dough. Our clients are currently importing frozen dough from US and Europe which makes it very expensive. For this category there are very few suppliers globally, so we decided to do it," said Deepak I Shahdadpuri, MD, DSG Consumer Partners, an investor in the company.

Phase two will be existing products for new clients in the ME and in Africa, he said. It has also invested close to $ 1 million in India this year and installation of an automated cake line and Quiche line along with silo upgrades will be complete by the end of November, added Lall.

Lite Bite Foods, one of the fastest growing F&B retail company in the country has launched The Artful Baker, a patisserie and Boulangerie in New Delhi’s posh Khan Market.

The launch event was a well-attended affair with prominent faces from the social, food and fashion world.

Amit Burman, Chairman Lite Bite Foods said, “We see a huge potential for a hi-end bakery brand to grow and evolve to cater to different requirements of the people. With the launch of The Artful Baker, we are very happy to bring the best in class delicacies for the discerning food lovers of the city. This is just the start of The Artful Baker brand and we look forward to opening it at more locations soon.”

The Artful Baker is the perfect destination to find delicious cakes, croissants, breads and many other sweet and savory items around.

With bakery at its heart, The Artful Baker offers the best of artisanal breads and patisserie, combining authentic techniques with quality ingredients. One can select from a delicious range of savory and sumptuous desserts along with refreshing beverages.

The European style boulangerie has been set in chic and simple yet elegant interiors. The Artful Baker welcomes everyone who enjoys good food and good life.

The brand chef of The Artful Baker, Chef Sahil Mehta is India's First Certified Bakery, Pastry and Chocolate Expert from Lenotre, France. He is the man behind many renowned patisserie brands such as Choco Diva, Renaissance, Bread & More and L’Opera.

Brand Chef Sahil said, “I'm really excited to launch The Artful Baker! Many months of hard work is now taking shape, we’ve had some great feedback from the industry with our recent pop-up storewhich helped us to further shape the final offering. I am looking forward to personally meet our patrons and provide them with a delectable experience.”

The menu at The Artful Baker will include Multigrain, French Peasant, Whole wheat breads, Ham & Cheese Croissants, Whole Wheat Pesto Paneer & Chicken sandwiches and some signature desserts like Chocolate, Raspberry and Salty Macaroons, Lemon Tart, Double Chocolate Chip Muffin and Paris Brest which are sure to tingle ones sweet tooth.

Courtyard by Marriott, Gurgaon has appointed Deepak Yadav as the new Pastry Chef for the hotel.

Deepak will be responsible for the overall bakery and confectionary section of the hotel ensuring quality and excellence in the department. 

“I am excited to join a talented team of chefs and look forward to an exciting culinary journey at Courtyard by Marriott Gurgaon,” shared Yadav.

Deepak joins Courtyard by Marriott, Gurgaon from Gourmet Empire Pvt Ltd, Chandigarh, where he was working as an Executive Pastry chef.

Commenting on the appointment, Kanika Hasrat, General Manager stated, “Deepak Yadav comes with rich experience in the Bake   ry department which will help us in taking our Pastries   to a new level with his innovative expertise andthe gift of pleasing the sweet toothof our patrons. His repertoire of healthy breads and artisan breads is worth boasting.”

Chef Deepak holds a Diploma in Bakery & Confectionary from Centaur Hotel, New Delhi and has worked with quality hotels and restaurants such as Courtyard Marriott, Kuwait City, Marriott Jaipur and SETzat DLF Emporio Delhi.

He has a natural flair fordesigning and can create personalized desserts with ease.

His signature items include candies, home-made ice creams, sorbets, pralines and of course his healthy loaves.

With a deep understanding of International desserts and having worked with different nationalities in the kitchen,Deepak Yadav has the expertize and exposure to bring success to the organization.

Heritage Foods Ltd has reported a twofold jump in consolidated net profit at Rs 10.71 crore in the first quarter of the fiscal on higher sales from dairy and bakery business, reported PTI.

The Hyderabad-based firm had posted a net profit of Rs 5.29 crore in the same quarter last year.

Total income increased to Rs 578.45 crore in the April- June quarter of the 2015-16 fiscal as against Rs 505.76 crore in the year-ago period, it said in a BSE filing.

The income from the dairy business rose to Rs 436.77 crore from Rs 382.64 crore, while the revenue from the retail business rose to Rs 133.93 crore from Rs 117.68 crore in the corresponding period last year.

However, the overall expenses of the company increased to Rs 558.89 crore from Rs 495.84 crore year-ago.

Besides dairy and retail, the company has three other business segments -- bakery, agriculture and renewable energy.

The company's scrip settled at Rs 431.40 on BSE, up 1.34 per cent from the previous close.

Great Eastern Bakery, which closed its outlet nine years ago will be reopening its door on December 17 at Kolkata’s New Market.

The bakery will be named as ‘The Bakery from The Lalit Great Eastern’ will stock an assortment of breads, patties, plum and fruit cakes, cookies and chocolates.

"There's a lot of anticipation among old customers as well as fellow shop-owners at New Market about the reopening of the Great Eastern outlet. The interiors are currently being renovated and the store should be up and running by December 17," said, Dilip Mishra, Resident Manager, The Lalit Great Eastern Kolkata.

The bakery shop will be located next to Imperial bakery in E block along the biscuit line.

The 130 sq ft confectionery outlet which was known for chicken and vegetarian puffs, breads, bread sticks, fruit cakes and cheese straw, the shop had shut down on November 30, 2005, after the hotel was sold to the Lalit Group.

"Since New Market is not a five-star property, we have to be conscious of pricing the products right because customers there are price-sensitive. If someone wants to order a special cake that is made at the hotel bakery, we will take the order and deliver it later," added, Mishra.