BakeryBiz, Sept-Oct, 2018
Within a short span of its launch, Delhi-based Confect – The Sugar Paste Company has carved its own niche in the industry. A profile by Manoj John
By crafting heartwarming desserts at G’s Patisserie, chef Gauri Varma knows that she is making a difference to everyone’s lives and is being a part of all things happy. Born and brought up in South Delhi, she was encouraged to pursue her interests and was taught to excel in each of them. She looked up to the achievements of her parents and grandparents, and believed she had big shoes to fill. As we gorge on the sumptuous products of her supremely popular cake studio, we are sure that we have a whole new generation of young bakers looking up to her.
“Along with the focus on a particular art form, it is diversity of perspectives that results in creative brilliance,” says Varma. She credits her childhood with offering her that diversity and the freedom to dabble in various activities.
Her family’s political and business influences led to her experiencing the best of all worlds, and resulted in the necessary drive to win. Academics was always of paramount importance, and key lessons in team building and sportsmanship were inculcated from a young age.
Gauri exhibits a distinct blend of business acumen and the passion of an artist. It is the former that led to her spotting a gaping hole in the Delhi baking market, where her hunt for a great cake led to disappointment.
Her bewilderment led to her making those “great cakes” herself, and delighting us all in the process. While she had stumbled upon this promising business opportunity quite by accident, it was her desire to create that led the success that it now enjoys. She follows a strong work ethic. With a smile, Gauri mentions how knowing the consequences of not being disciplined helps her toe the line. She is not unfamiliar with 18-hour workdays during the prime season. Particular about all details, this taskmaster seeks feedback from every patron and goes the extra mile to ensure a personal touch.
Her extensive questionnaire that has to be filled while ordering a cake makes for a Sonata-Allegro if the cake being baked is a Symphony. “My philosophy is simple. Every cake is special. Every cake tells a story,” says Varma, adding that a truly satisfied customer leads her to utmost joy.
“I love coming to work,” she explains, while sharing how she molds her team from scratch. They are all women from an underprivileged background, trained and taught life skills along with this subtle art.
They form her strength, and they form her family. Through online media, she ensures constant learning and experiments with new recipes, leading to a dynamic workplace. The incorrigible Delhi has pushed her to think above and beyond, adding an indelible flavour to her style of running the business.
From London’s stiff upper lip to the hustle of Chandni Chowk, it had been a massive transition. Gauri focused on the basics at the start, to get the fundamentals right. From baking 200 cookies in an oven which only fits six to opening and closing a store and building expertise in fondant, Gauri has been through a 5.5-year roller coaster ride that fits a thrilling read.
Home is her comfort spot, and while switching off is understandably a difficult task, she is working on carving out the essential ‘me time’. Her supportive husband helped her when she used to be overworked in the early days, and her lessons in work life balance are heartening to know.
Her expertise in sugar paste was the result of her sharp business sense and penchant for quality. Unhappy with the quality of sugar paste available in the market, she decided to manufacture it herself. Since its consumption was driven by children, she sought out healthier options.
By 400 trials over 365 days, she finally had it right, and since then, there has been no looking back. ‘Confect’ is gluten free, dairy free, nut free and 100 per cent vegetarian. It is India’s first chef-based product in this category to reach the masses commercially.
Since its launch, G’s Patisserie has been listed among the top 20 startups in India in food technology at World Food India. Gauri received an award for being one of the top five women entrepreneurs in India at the Global Entrepreneur Summit. Her product Confect was internationally recognised at Gulf Food 2018 in Dubai.
Confect sugar paste has been used by many international cake artists such as Karen Portello, Liz Marek and Daniel Dieguez. It has also been featured at Cake International held this year in Birmingham, UK as a part of the Incredible India collaboration. Gauri Varma is also the recipient of the India Business Awards 2018 for the Best Innovation in Food Technology.
