There is a massive change brewing in the baking ovens across the country and pâtissière sisters, Isha Shetty and Mansi Shetty are amongst the few pioneers of this change. With dining tables paving subtle but significant transitions amongst the eating preferences of the masses, food, is on the brink of a global glamorous makeover.
There has been a delectable twist not only in the flavours but also visuals of the delicacy. With gourmet gateux and entrants replacing the regular sponge cakes on every party layout, the duo has brought in the amalgam of their passion of art and food at Vanilla Miel, as an experience worth remembering.
“The USP of their brand is their originality and concept of artisanal baking. Every ingredient is painstakingly and meticulously outsourced both locally and internationally and every design and pattern is 100% edible.”
Mansi Shetty who comes from a law background brings her strong business acumen and a flair for art to the table. Her penchant for minimalistic designs drives the incorporation of colours and patterns in their creations.
Isha Shetty who boasts of a background dabbling with the best of the baking world, (from Kristen Tibbals to Adriano Zumbo), specializes in techniques and the essential skills to craft the finest delicacies which are a treat to the eyes.
Their venture, Vanilla Miel too has a sweet connotation of the chefs’ favourite flavours – vanilla and honey. The namesake of their enterprise, is actually a tart combining the textures of indulgent Madagascan vanilla with honey-roasted almonds to give you their take on Phillipe Conticini’s Grand Cru Vanille and Pierre Hermes’ Tarte Infiniment Vanille.
The USP of their brand is their originality and concept of artisanal baking. Every ingredient is painstakingly and meticulously outsourced both locally and internationally and every design and pattern is 100% edible. The quality and craftsmanship of each motif is what sets their products apart.
“We have been able to find clients that are looking for flavours like rhubarb and passion fruit to mix up the regular and this in itself is a huge positive for our brand and who we are looking to cater to”
Their expertise lies in the fact that they operate only on an order basis. Since all the raw materials are exquisitely procured, they do not stock up on their supply. Each dish is freshly baked and made for immediate consumption.
Vanilla Miel is one of its kind patisserie which focusses on delivering avant-garde designs coupled with absolute mouth melting flavours and texture gradients. They are expanding the nascent market in India for more exotic flavours and a demand for handcrafted and hand-painted minimal designs.
Speaking about the possibility of growth on the home turf, they said, “We have been able to find clients that are looking for flavours like rhubarb and passion fruit to mix up the regular and this in itself is a huge positive for our brand and who we are looking to cater to”. This is the much-needed boost to the art of specialized and technique based baking.
When asked about the breakthrough required in the market they opined, “Indians are increasingly well-travelled and are more and more open to experimenting. This, coupled with their developed palates has definitely helped Vanilla Miel find its loyal customer base”.
Vanilla Miel constantly strives to introduce newer gateux and tart combinations to the Indian taste buds. They provide a veritable epicurean delight of a journey through the intermingling of muted to loud colour bases, mirror glazed finishes and delicately designed tuiles.
Speaking about the developing Baking Industry in India, they say, “… the Indian bakery scene is still in its nascent stage with a large potential for growth. There are so many young people learning the craft and coming back to India to become entrepreneurs in their own right – with freedom to experiment and express. I do think that the Indian fine patisserie field is heavily influenced by the French since that is the home of patisserie but now you have people studying in America, Australia, Canada and the likes that are coming back with their own contemporary sense of the field.”
Young entrepreneurs like Isha and Mansi, are constantly striving to set the benchmark perpetually higher for the sweet delicacy variety of the West in the indigenous markets. In the near future, they are looking forward to a brick and mortar setup where one can walk in anytime to have a whiff and a taste of their exclusive treats.
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