Priyanka Manikshetti runs a cloud patisserie (bakery) named ‘Love En Croute’. En Croute is a French term for wrapped in pastry crust.This patisserie is her passion project and as a true entrepreneur she manages production, sourcing, advertising, creativity, accounts, and virtually everything about the patisserie. Her business has been doing pretty well, especially during these dire times, where some of the large bakeries are struggling. Her customers appreciate her fantastic baking skills, as well as her precise delivery, with a personal touch. I had the joy of talking to Priyanka and sampling her pastries too 🙂 they are yummm..
How did you get into ‘pastries’?
Food has always intrigued me. I love studying the nitty gritties of things. I decided to study ‘French Pastry’ out of my passion for desserts and baking. I studied at The Le Cordon Bleu Melbourne Institute of Culinary Arts in Australia and I interned at The Langham Hotel and Atypic Chocolaterie. Then I came back to my hometown to start my own patisserie.
How does a day go by for you?
I start work at 9am on most days. I have a helper who comes in around the same time. I start by baking and assigning her duties. I do production till 5pm because that’s generally when the orders go out. After that, I plan the production activities for next day, confirm orders with clients and plan and place orders for ingredients and other materials.It’s a super hands-on job which means I am constantly at work. On a regular day,I am working at least 10-12 hours which means I get to go out less often, but Idon’t really mind it since I have my fill of joy at work.
What are the most challenging aspect of your work?
Getting good quality ingredients in Aurangabad has definitely been the most challenging aspect of my business. And even if I am able to source ingredients, the costs make it difficult to use them commercially. Given the COVID-19 situation,it’s also difficult to import necessities, but I am hopeful that things will get better soon and we will be able to get back to business as usual.
After a full day, what is it that keeps you going?
The feeling you get after finishing a good cake or packing a box of desserts is priceless, and when our customers give heart-warming feedback about how our desserts made their day memorable, it makes the hard work worth it.
What advice would you give to someone who wishes to follow this path?
This is a great industry to work in but it requires lots of patience, hard work and dedication.I would advise people to work under someone for a month or two at least to get some hands-on experience. It’s not all always pretty and sweet. So I’d encourage people to get to know the industry a little better before they commit to it.
The journey of being an entrepreneur is a tough one. What inspired you to make the choice of being one?
I love food. I love how different ingredients come together to create something magical. Over the years I have learnt that good quality ingredients, good cooking techniques can take a seemingly simple dish to a whole new level. I wanted to bring something unique to my hometown and to share my love for desserts with the people I love. So I decided to start my own patisserie here.
Love En Croute is still in the process of building; we will be turning 1 this January! Starting a venture is an exciting process. From deciding the name of the business, making a menu, working on creativity to designing boxes for the cakes, it’s been an emotional but exciting process.
You can follow her on Instagram at @love_encroute (https://www.instagram.com/love_encroute/)
Nidhi is a 20 year old ambivert who completed her schooling from Nath Valley School, Aurangabad. In 2018, she joined the MIT School of Fine Arts and Applied Arts in Pune to pursue her BFA in Applied Arts and Visual Communication. She has a soft spot for reading, writing, and travel. Helping others find their true passion, is one of her interests. As a writer on Careerfox, she intends to interview professionals from diverse career backgrounds and blog about them. She believes that this would not only nurture her love for writing, but also would help youngsters make more informed career choices.