I am Pooja Masurkar, a vegan pastry chef and permaculturist, on a mission to redefine vegan patisserie in India.

My love affair with patisserie goes back to when I first experienced the taste of my mother’s delectable homemade chocolate cake made in a stove top sand oven. I still recall the afternoon I spent collecting sand from the garden, watching my mother carefully weigh out ingredients and helping her mix the cake batter. As I curiously waited for the cake to get done, I was completely taken by the warm aromas that filled the room. From then on I couldn't stop baking, feeding my family all of my experiments. Eventually this led me to pursuing baking as a professional career, graduating from Lavonne Academy of Baking Science and Pastry Arts in 2016.

Since I adopted a plant-based diet, I wanted to take up the challenge of creating alternative baking and confectionary recipes which are comparable to their traditional counterparts. With a keen eye for plating and a passion for the most vibrant, seasonal ingredients, my style has developed to highlight natural, ethically sourced ingredients, with a focus on local and seasonal produce.