Take a sinful bite into the dark and gooey

CHENNAI: When the world runs behind funds and complex software algorithms to settle down, meet two city-based bakers who find happiness in playing with chocolate and cream.CE carves out a tasty conversation with marketer-turned-baker GS Subika and the ‘little chef’ Shristy Poddar.

“I think I always wanted to be an entrepreneur but I realised that I can have a career in cooking when I was in college. When I was younger, I used to collect recipes from magazines,” says Subika. She worked through the rush of marketing for B2B and B2C brands in Bengaluru and found time to explore baking and cooking. “I was never tired of cooking and baking after a long day at work as I loved doing it,” adds the passionate baker.

If you spot a ‘Brownie Bar’ on wheels, near the sandy shores of Elliot’s beach on Sunday evenings, then it is undoubtedly Subika’s ‘Bisous Gourmet’ supplying homemade brownies to some of the shops and restaurants there. “I had never thought of starting anything on my own. I always wanted to work in a kitchen. When I started Bisous Gourmet a year ago after I moved to Chennai, my marketing experience helped me shape my brand,” she smiles.

On the other hand, Shristy began cooking when she was just 12. The marketing graduate, with the support of her family, started a small in her kitchen called ‘Little Chef’. “Without them, I would have just been a hobby baker. My mother and younger sister sell our products at various events when I get busy with orders,” says Shristy, who began with just two products. She now bakes 35 varieties. “There was a demand for eggless bakes. Initially, it was tough but now I am creating my own customer base,” she adds.

Subika had to face a lot of obstacles when she decided to quit her job and break the bubble of safety. “I invested all that I had earned into this and I am not regretting it. It was tough initially, but I struggled through. When I quit my job, my family was totally against it. But now that they have seen me establish my brand, they are proud of my decision,” shares Subika.

Both  bakers are cementing a loyal customer base as the demand has drastically increased due to festival season and positive word of mouth. “Even though I don’t have a shop yet, the orders are keeping our small kitchen busy,” says Shristy, who has a Facebook and Instagram page through which she draws customers. Subika mainly delivers to hotels, restaurants and restobars across the city.

What inspires them to make new recipes? “Most recipes take shape in my head,” says Subika. “Whenever I come across interesting flavours or ingredients, I try to create something with it. Festivals and celebrations influence the flavours quite a bit.”

‘Little Chef’ recipes undergo a lot of trial and error before being made available for the customer to sample it. “I’m inspired by various things. It comes from TV shows, the internet, et all,” adds Shristy.
 While Subika uses ingredients that are available in the Indian market, Shristy looks for rare ingredients when she flies out of the sub-continent.

Design bug
Shristy also holds a diploma in ‘diamond designing’ which is the second best thing she loves to do

Contact Bisous Gourmet at 09986670858, and My Little Chef at 09087575757