Over the past couple of decades, India’s bakery and confectionery industry has undergone significant advancements, driven by changing consumer preferences, increasing demand for diverse and high-quality products, and the integration of global trends. In 2006, during this period of transition, three visionary chefs, Gnanasekar, Vishnu Das Kumaran, and John James, from IHM Chennai, noticed a growing acceptance of premium international products in India. Having worked in renowned establishments like Burj Al Arab (Jumeirah international) QE2 cruise liner, Taj, and Sheraton, they decided to leverage their expertise and start something of their own. A year later, the trio founded Chef Bakers in an 8,000 sq. ft. facility in Bengaluru to cater to the city’s cosmopolitan culture and booming IT industry.

Today, Chef Bakers, with over 70 stores across Bengaluru and Hyderabad, is renowned for its diverse range of products, targeting different tastes and preferences. Unlike most franchises that focus on limited offerings, Chef Bakers fulfills diverse customer needs by producing a vast array of bakery and confectionery items, ranging from various types of bread to international desserts to customized fresh cream and truffle-based cakes.

“Some of our standout products in Patisserie include truffle pastries, death by chocolate(DBC)cakes, American style apple

pies, Brownies, and Cinnamon Danish, combined with our ability to customize products, have earned us a huge loyal customer base”, highlights Martin Kumar J, Operations Head at Chef Bakers.

Chef Bakers offers a range of healthy alternatives including gluten-free and vegan breads, as well as low sugar cookies made with ragi, millet, healthy grains, and whole wheat. The bakery also provides dairy-free and vegan products along with sugar-free cakes made using jaggery, dates, and figs. This commitment to health, innovation, and customization has enabled the bakery to forge strong relationships with major clients like Google, Goldman Sachs, Elior India, Compass Group, CCD, and numerous QSR chains.

Chef Bakers ensures timely delivery of fresh products through efficient logistics, a robust distribution network, and a fleet of 15 delivery vehicles, including some temperature controlled units to maintain product quality during transit. In cases of high demand, the bakery employs outsourced vehicles to guarantee punctual deliveries.

Chef Bakers’ current 15,000 sq. ft. facility consists of semi-automatic machinery and specialized equipment, such as rotary ovens, deck ovens, and mixers, allowing for efficient and consistent production. The facility operates 24/7, with two major shifts and a dedicated quality, cleaning, and hygiene team.

“In 2019, we received the Food Icon Award from Radio City 91.1 FM as Bengaluru’s Favorite Cake Destination, the Indian Restaurant Award for Bakery of the Year, and the Stars of the Industry Award for Wedding Cake Designer of the Year. We were honored with the Future of India Business Award for Best Popular Cake Destination of Bengaluru the following year. Furthermore, in 2023, we received the India Excellence Award for Fastest Growing Bakery and Confectionery Chain in India, the Grub and Dine Food Award from Superhits 93.5 Red FM for Excellence in Cake and Confectionery, and the Food Connoisseurs India Award for Most Promising Franchise Brand in Bakery. Our production manager, Chef C. Mohanraj, entered the Guinness Book of World Records in 2024 for the longest solo cooking marathon”, shares Martin.

Chef Bakers is now working on innovative products, including healthy snack options for children, addressing the needs of health-conscious parents. Additionally, the bakery plans to enhance its B2B segment, partnering with multiple businesses to extend its reach and promoting women entrepreneurs through franchise partnerships. “Our ultimate goal is to open 250 stores across South India, with an initial focus on establishing over 100 outlets in Bangalore, followed by multiple stores in Hyderabad, Chennai, and Coimbatore and, eventually, tier-II and tier-III cities”, concludes John James, Co-Founder.