Pooja Nabh left a corporate career at Dell as an Assistant Manager training to try her hands at making desserts for a living. Her venture CocoCraft is an extension of her undying love for desserts – she claims to have eaten more of them than regular food all her life. She knew if she started something of her own – desserts would be her first choice. She began by making artisan chocolates for friends and family and ventured into cakes later.

Baker Stories On She The People
Baker Stories, On SheThePeople

The graduate of Miranda House says, “Finding the right market has been a challenge. Then, of course, breaking the monopoly that certain brands have created. The availability of raw material and tools is also limited in our country. And the biggest hurdle has been to make people understand that handmade products/custom made products cost more money. People want the best and the lowest price and due to which we have to let go of some orders and customers.”

“The biggest hurdle has been to make people understand that handmade products/custom made products cost more money.”

The entrepreneur has a penchant for creating new stuff and playing with flavours – she had introduced the jar desserts concept in Gurgaon and now everyone seems to be doing it. She also recently started with quite unique ice cream cakes and has been getting a great response for the same. Since she is a home baker making most of her products, she ensures that everything is fresh and decadent.

Baker Stories Main Series Cover

“I have got a great response for my products, especially for my custom cakes, ice cream cakes and return favours. However, there’s a lot of competition not only in terms of designs and products but also pricing and that makes things difficult at times,” she adds.

It feels great when you are appreciated for something you have envisioned and conquered alone.

As an entrepreneur, Pooja feels that being your own boss is a very powerful thing. You work on your own terms, timings. She informs, “I do feel that I put in more hours of work than what I use to when I was working with corporates but when it’s your own thing, one doesn’t mind doing that.

“There are times when I start very early in the morning to finish early. I think it’s all about managing your ṭime properly.”

The best part is, of course, the appreciation for your hard work. It feels great when you are appreciated for something you have envisioned and conquered alone.

Pooja plans on expanding, getting better and having a bigger kitchen soon.  As for now, about 80 percent of her clientele is from Gurgaon, so in the next five years, she wants to bridge the gap and have a prominent presence in Delhi as well.

Read More By Amrita Paul