"Zed the Baker was just an idea, but I never knew I would ever execute it."
Cyber security was my first career choice but somehow it didn’t sit well with my abilities and I never really found joy behind the desk. I think that is partly because I was always inclined toward art. Little did I know that I would find art in baking.
Before launching into this venture, I spent a year gaining baking experience at JW Marriott. This hands-on experience allowed me to understand working with local recipes and ingredients in Bangalore, solidifying my passion for baking.
It became clear that this was my calling— Zed the Baker was born.
“….When you are starting off from scratch the biggest asset is your team...”
Starting from scratch wasn't easy. Doing everything alone wasn't feasible; you need a solid team.
Initially, it was just me, supported by my parents. I had to build a team from the ground up. Zed the Baker wouldn't be what it is without this team. So, immense credit goes to every chef, every team member—be it housekeeping, retail, or the chefs. It's the entire community supporting me that truly makes Zed the Baker what it is.
“Bread is my canvas & butter is my paint. My art is edible & the bakery is my home.
Baking, at its core, is simple—a blend of ingredients to create something magical. With a strong foundation, there's room for creativity and making something original.
Every visitor stepping into Zed the Baker is in for an experience defined by superior craftsmanship. We marry top-tier chocolate and baked goods with exceptional artistry, ensuring each customer receives nothing short of high-quality offerings.
“For all aspiring young bakers out there, perseverance is key.”
Practice holds immense importance, whether you're perfecting the art of making coffee and crafting beautiful latte designs or delving into the world of baking. Success might not come instantly, but it hinges on how accurately you follow your recipe.
Q&A with Zaid
I'm Zaid, and when I considered investing heavily in marketing, I thought and asked myself, "Why have any other name than my own?" I realized that as I pour my time, energy, and everything around me into this venture, it should reflect me. That's why I chose to name it Zed the Baker.
We do not use any pre-mixes!
We infuse into everything we do—be it the food itself, crafting our products, or curating inviting spaces. We could take shortcuts, but that'snot our approach. Our foundation is the scratch-based method. We steer away from premixed ingredients. While many bakeries opt for premixes, our business thrives on authenticity. It would be simple to use premixed formulas for croissants, desserts, or bread, but we meticulously craft everything from scratch. If we lack dough one day, there won'tbe bread the next. Preparation, teaching, and assembly are meticulously planned in advance.
When I visit the production center, I make it a point to connect with everyone there. I try to gauge if anyone is having a rough day and address it immediately to prevent any impact on our products.
After greeting the chefs and ensuring their comfort, I move on to the administrative staff. Then, settling down with my laptop, I delve into social media and review sales figures across production and retail. Any fluctuations in sales prompt me to investigate further, discussing the day's events with the retail manager of that specific outlet. Did the foot traffic increase or decrease?
The demeanor of employees at retail stores matters greatly. Are they smiling, giving warm greetings? The atmosphere often gets overlooked, but it's crucial. As a customer in a neglected area, you're inclined to leave quickly, feeling regretful about your order. Even with great food, poor service leads to dissatisfaction and a lower chance of returning.
Our aim is to build a supportive ecosystem where passionate chefs craft these treats by hand. Many of these chefs are artisans, and in conversations with them, I've discovered their unique love for making ice cream. Despite their expertise in desserts, they crave a dedicated space to focus solely on creating these specific treats.
''....Croissants! We make the best.... and we make 7-10 thousand macaroons a day!