Vol. II · The Maker
Trained. Tender. Slightly obsessed.
FIG. 03, A morning bench, before the city wakes.
"I never wanted to bake the loudest cake in the room. I wanted to bake the one you remember in the car ride home."
Gunjan Chopra, Founder
Chapter 01 · Where it begins
That smell stayed with me. It became a question, and the answer became a career. I went to the Institute of Hotel Management because I wanted the science behind the smell. I left with a specialisation in bakery and confectionery, an apron stitched with my own name, and the patience to know that nothing worth eating happens fast.
Then I trained as a VLCC-certified Nutritionist. Not to invent guilt-free dessert, but to invent dessert that didn't need to apologise. The two qualifications meet, daily, on my counter at 6am.
Everything past that has been self-taught. Every recipe in this kitchen is one I built, tested, and refined myself. Completely eggless, by design. I'm not adapting someone else's formula. I'm writing my own, one batch at a time.
Chapter 01½ · What I love most
🎂
Bespoke wedding cakes, milestone birthdays, anniversaries. Your reference photo, your flavour, my oven. Eggless without it ever being mentioned.
🍰
A whole spread that anchors a celebration. Towers, jars, slices, hampers, signage. Designed, baked and styled the morning of.
🎁
Diwali, Holi, Rakhi, corporate gifting, hand-tied for the occasion or the everyday. Pan-India shipping, hand-delivered in Delhi.
☕
No occasion required. A small tin of cookies, a slice of cake, brownies to anchor a long afternoon. Dessert for ordinary days.
Chapter 01¾ · What I'm working on next
Right now my counter is half-baking, half-laboratory. The R&D shelf has three open notebooks:
Notebook i.
Cookies, brownies and loaves engineered to actually hit your protein number, without the chalky aftertaste isolates usually leave behind.
Notebook ii.
Gluten-free, dairy-free, nut-free adaptations for people who've been told to skip dessert at every party. You shouldn't have to.
Notebook iii.
Low-glycaemic, sugar-controlled recipes that still taste like dessert. Built with a nutritionist's eye and a baker's heart.
If any of this is for you, drop me a note, I'm always looking for testers.
Chapter 02 · The Philosophy
i.
Not a workaround. Not a substitute. A whole technique built over a decade, for crumb, rise, and a tenderness that never asks for forgiveness.
ii.
Small batches, baked the night before yours. Nothing freezer-stored, nothing rushed. If it's in your hand, it was in the oven this morning.
iii.
Real butter where it earns its place. Single-origin chocolate where you'll taste it. A nutritionist's eye, where it makes the joy quieter and longer.
01
IHM
Hospitality, bakery & confectionery
02
VLCC
Certified Nutritionist
03
FSSAI
Food-safety registered
04
2020
The studio's birth year
"Every box that leaves the studio is a small, deliberate love letter. I hope you read it slowly."
Gunjan