Sometimes, all it takes is one small leap of faith to change the course of your life. For Devika Mehta, founder of D’s BakeHouse, that leap transformed a passion discovered during lockdown into a growing home bakery.In this conversation, she shares her journey from law to baking, the realities of running a home bakery, the ever-evolving world of desserts, and the vision behind D’s BakeHouse.
Tell us about When and how did your journey as a baker begin?
Hi, I’m Devika Mehta, the founder of D’s BakeHouse. I actually come from a law background, so baking wasn’t something I had planned as a career. It all started during the lockdown when I began baking for family and friends. What began as a way to spend time at home slowly turned into something I genuinely enjoyed. I found myself constantly trying new recipes, learning new techniques, and looking forward to every opportunity I got to bake. At that point, I still saw it as a passion. I had no idea it would eventually become my profession.
What does baking mean to you today?
Today, baking means much more to me than just making desserts. It’s a way of creating experiences and becoming a small part of people’s lives. Whether it’s a birthday, an anniversary, someone treating themselves after a long day, or even a breakup, it’s special to know that something we’ve made becomes part of that moment.
It has taught me the importance of patience and that the smallest details can make the biggest difference. There’s always something new to learn, experiment with, and improve, and that’s what keeps me excited every single day.
What makes D’s BakeHouse different from other bakeries?
I believe what makes D’s BakeHouse different is the thought and care that goes into everything we create. Since we’re a home bakery, every order gets the attention it deserves.
Every dessert is made fresh, in small batches, with a strong focus on quality and consistency. We believe it’s the little details that make the biggest difference.
At the end of the day, we don’t just want customers to remember how beautiful a dessert looked, we want them to remember how it tasted and to keep coming back because they trust us.
Social media has become a huge part of the food How has Instagram influenced your business?
Instagram has played a huge role in the growth of D’s BakeHouse. It has helped us reach people far beyond word of mouth and given us a platform to tell our story.
We genuinely enjoy creating content, although half the time we forget to keep the camera rolling! It’s something we’re constantly trying to get better at.
At the same time, social media is a bit of a gamble. Sometimes the reel you expect to do really well doesn’t perform at all, while something completely unexpected ends up getting a crazy amount of views. It reminds you that there’s no formula for Instagram, you just have to keep creating and stay consistent.
You’ve also expanded to platforms like Swiggy and How has your experience been, and how important are these platforms for small businesses?
We were really excited to be on platforms like Swiggy and Zomato because we saw them as an opportunity to reach a much larger audience. But honestly, it’s been a learning experience.
As a small home bakery, there are a lot of costs involved commissions, discounts, advertising, and even product wastage. Sometimes it feels like by the time you account for all of that, your margins become very small.
That said, these platforms also give you visibility that would otherwise be difficult to achieve. So for me, it’s still a work in progress. I think success on these platforms takes time, and we’re still learning how to make them work for our business in the long run.
What bakery and dessert trends are you seeing right now?
I think customers today are much more open to experimenting with new flavours and interesting fusions than ever before. At the same time, they also love going back to classics, just with a slightly modern twist.
Presentation is still important, but people are no longer choosing desserts just because they’re Insta worthy. They want something that tastes just as good as it looks.
We’re also seeing a growing demand for healthier desserts. More and more people want something that’s indulgent but also gluten-free, sugar-free, or vegan. It’s definitely a challenge as a baker because you never want to compromise on taste, but we’re working on a really exciting healthy menu that proves healthy desserts don’t have to be boring.
At the end of the day, I think great taste will always be in trend.
Chocolate ganache is one of the foundations of What makes a great ganache?
Chocolate ganache is definitely one of the most versatile components in pastry because by simply changing the ratio of chocolate to cream, you can use it for fillings, glazes, truffles, and so much more.
At D’s BakeHouse, though, we’ve developed our own in-house chocolate fudge recipe, and that’s something our customers absolutely love. It’s become one of our signature elements and gives our desserts a slightly different identity from the standard ganache that many bakeries use.
Brownies are loved by almost everyone, but getting the perfect fudgy texture is an What goes into creating that perfect brownie?
A perfect brownie, for me, should always be fudgy, rich, and chocolatey never dry or cakey. The secret really lies in using good-quality ingredients and, most importantly, knowing exactly when to take it out of the oven.
Brownies are also one of our most popular products at D’s BakeHouse, especially as return favours. We’ve made countless brownie boxes over the years, whether they’re bite-sized brownie bites or full sized brownies. They travel well, have a great shelf life, and are something almost everyone enjoys.
Personally, brownies are one of my favourite things on our menu right up there with our Korean buns. There’s just something so comforting about a brownie that’s rich, fudgy, and practically melts in your mouth.
Is there a dessert or baking technique that you’ve always wanted to master or experiment with?
There are two things I’m really looking forward to. One is expanding our healthy menu, not just with desserts but also with breads that people can enjoy without feeling like they’re compromising on taste.
The second is choux pastry. It’s one technique that’s been a bit of a hit and miss for me, and I’d really love to master it. I think that’s the beauty of baking there’s always something new to learn and perfect.
What advice would you give someone who wants to start a home bakery today?
I’d say don’t wait for everything to be perfect before you start. Begin with what you have, keep learning, and don’t be afraid to make mistakes because that’s how you grow.
At the same time, remember that running a home bakery isn’t just about baking. You have to understand pricing, marketing, customer service, and managing a business. Those skills are just as important as making a great dessert.
Most importantly, be patient and stay consistent. Building trust takes time, but once people believe in your work, that’s what helps your business grow.
What’s next for D’s BakeHouse and where do you see the bakery industry heading in the next few years?
For D’s BakeHouse, I’m really looking forward to making it more interactive. I want to introduce more workshops, open up the kitchen for one-on-one sessions, and create experiences where people can actually come in and learn, not just order desserts.
We’re also excited to keep working on our healthy menu and continue introducing products that our customers genuinely enjoy.
As for the bakery industry, I think it’s moving towards more mindful baking. Customers want authenticity, they want quality, and they’re happy to support brands they connect with. I think that’s a really exciting direction for all of us.
