The baker

I started baking the cake I wanted my own family to eat.

Every loaf that leaves my kitchen is one I would happily give my children at four in the afternoon. That meant whole wheat instead of maida, olive oil instead of butter blocks, desi khand and jaggery instead of refined sugar — and ripe bananas doing the sweetening they were always meant to do.

Nothing is mass-produced. I bake in small batches, by hand, the morning your order goes out. No preservatives, no colours, no essences pretending to be fruit. Just the smell of a kitchen you remember.

— Lila