Every dessert tells a story, and for me, that story began long before Mabelle existed. From discovering my love for baking at home to refining my craft through professional training, each step shaped the baker—and the person—I am today. Mabelle isn’t just a brand; it’s the result of years of learning, evolving, and pouring heart into every creation. Through flavour, craftsmanship, and a deep respect for tradition, I’ve built a space where desserts aren’t just made—they’re felt, remembered, and cherished.
When did you started your journey as baker?
I began my journey as a baker years ago, working out of my home and slowly discovering how much I loved creating desserts. After graduating and navigating the pause that came with Covid, I decided to pursue this passion with complete clarity. In 2021, I enrolled at Lavonne Academy for my diploma, and that experience became the foundation of everything I do today.
After returning to Kolkata and gaining hands-on experience through a few jobs, I launched my own brand first as Cocoa & Crème in August 2023, and eventually evolving it into Mabelle by 2025. That was the true beginning of my professional journey: building a brand from the ground up, with intention, heart, and a simple belief that every creation should make you fall in love from the very first bite.
In what ways does baking serve as a form of personal expression, emotional connection, cultural identity, and creative craftsmanship, and how do these layers of meaning shape your overall relationship with the art of baking?
For me, baking has always been a form of expression.
But this expression is also deeply tied to culture. Growing up, I saw how dessert had the power to light up a room how the warmth and happiness of a dish could bring every generation together. It reminds me that what I create isn’t just food it’s a moment that can make someone’s day softer, sweeter, and a little more memorable.
Then there’s the craftsmanship, where emotion and culture meet discipline and intention.
Together, these layers emotion, culture, creativity, and craft define my relationship with baking.
Do I really need to use an 8x8x2-inch pan? Can’t I just use my 9-inch one?
You can use a 9-inch pan, but the results will not be exactly the same. An 8×8×2-inch pan has a smaller surface area, which means your batter sits slightly deeper. This affects both the baking time and the final texture
A 9-inch pan spreads the batter out more, so the dessert will bake faster and may turn out thinner or slightly drier if not adjusted properly.
In what ways can the technique of creating chocolate ganache be viewed as both a scientific process of emulsification and an artistic expression of flavor balance, and how does mastering this duality elevate a baker’s craftsmanship?
Making ganache is the perfect blend of science and art. Scientifically, it’s all about emulsification understanding how chocolate and cream come together.
But the artistry is what makes it special. Anyone can mix chocolate and cream, but creating a ganache that feels silky, soft, light.
Mastering both sides is what elevates a baker’s craft. The science gives consistency, but the art gives emotion.
How do different cheese-making methods in other countries create unique textures, and what makes these textures stand out compared to local cheeses?
Different countries use unique cheese-making methods varying the milk type, cultures, temperatures, and aging conditions which naturally create distinct textures.
These global methods stand out compared to many local cheeses because they have been refined for centuries, allowing each region to create a signature texture. What makes them unique is not just the technique, but the deep connection between craftsmanship, tradition, and the natural environment in which they’re made.
What techniques and ingredient choices contribute to making your tiramisu one of the best in town, and how do these elements influence its flavor and texture?
When I first started making tiramisu,I was always told that an eggless tiramisu was simply a mix of mascarpone cheese and whipping cream but when I studied the traditional version during my training, I realised how much depth eggs actually bring.
My goal was simple: to make an eggless tiramisu that felt just as luxurious and satisfying as the classic one.
Many eggless versions switch to sponge, but I believe tiramisu deserves its ladyfingers even in an eggless format because they carry the soul of the dessert.
All these choices the technique, the science, and the respect for authenticity come together to create a tiramisu that’s balanced, comforting, and made with intention.
How does the balance between tradition and personal creativity shape the identity of a tiramisu, and what does this reveal about how we define authenticity in beloved classic desserts?
The identity of a tiramisu comes from respecting its traditional essence while still allowing space for personal creativity. Tradition gives it its character.
But creativity is what makes it yours.That’s how I approached my eggless version: not by changing what tiramisu stands for, but by finding new techniques to achieve the same.
Authenticity isn’t about copying tradition exactly it’s about honouring its intention while adapting it.
How does viewing baking as an art form influence the way you transform daily inspiration into unique creations, and what does this reveal about the connection between imagination?
For me, baking has always felt more like an art form than a science. Science gives structure, yes but art gives emotion.
Daily inspirations colours, memories, textures, even small moments often turn into ideas for new creations.
This connection between imagination and creation is what makes baking meaningful for me. And that connection between inspiration and creation is what makes each product truly unique.
What qualities and practices set Mabelle apart from other bakeries, and how do these elements contribute to its reputation for excellence?
What truly sets Mabelle apart is our uncompromising commitment to taste. For me, flavour is the heart of everything we create.
At Mabelle, there is no shortcut and no compromise when it comes to flavour. Every recipe is crafted with intention, tested repeatedly, and refined until it delivers that same feeling of warmth, comfort, and joy.
But what also makes Mabelle special is the experience we aim to create. And when customers return with that same smile, telling us how a dessert made them feel, it reaffirms why we do what we do.This blend of passion, precision, and emotion is what has built Mabelle’s reputation.
How does Mabelle maintain high standards in flavor, craftsmanship, and customer experience, and why do these factors matter in defining a top-tier bakery?
At Mabelle, our standards begin with flavour because for us, taste is the heart of every product. It’s what brings people to us, and consistency is what brings them back.
Craftsmanship is the second pillar of our philosophy. Every texture, every layer, every detail is intentional.
And finally, customer experience ties all of this together. A bakery becomes top-tier not just by what it bakes, but by how it makes people feel.
And that, to me, is what defines a top-tier bakery: not just serving great products, but delivering a complete, memorable experience every single time.
