Apr 18: Mumbai-based dessert brand Love & Flour, founded by pastry chef Sarah Patka, is building a trusted homegrown business through a zero-wastage, pre-order model, offering an alternative to traditional bakery formats in a highly competitive market.
With over a decade of experience in luxury hospitality, Sarah transitioned from hotel kitchens to entrepreneurship, combining technical precision with a clear, quality-driven approach to dessert-making. A graduate of Anjuman-I-Islam’s Institute of Hotel Management, she trained at The Taj Mahal Palace and later worked with Trident Hotels. While these roles shaped her discipline and operational rigour, the structured environment led her to explore a more independent and creative path.
In 2015, she launched Love & Flour as a home-run bakery, following a period of training and development under chefs including Chef Pooja Dhingra of Le15 Patisserie and Chef Tarranum Merchant of Love Sugar Dough. The brand was built on a defining principle, a strict pre-order system designed to eliminate food wastage, paired with a no-substitution approach to ingredients.
Operating without a physical storefront, Love & Flour has grown through word-of-mouth, building a strong, referral-driven customer base across Mumbai, Navi Mumbai, Thane, Pune and Lonavala. Its offerings include customised cakes, brownies, cupcakes, and signature formats such as cookie pizzas, cheesecake bars and mini macaron jars. The brand focuses on research-led product development, introducing seasonal menus and limited-edition drops to stay relevant.
Over the years, the brand has catered to clients including Urmila Matondkar, Ratan Tata, Eknath Shinde and Munawar Farooqui. These associations reflect its growing credibility in a competitive market.
“I didn’t want to build a business that depended on overproduction. The idea was to create something more intentional, where quality and demand are aligned,” says Sarah Patka, Founder, Love & Flour.
Looking ahead, the brand remains focused on longevity over scale, with an emphasis on sustained demand, meaningful collaborations, and building a distinct identity in the dessert space.
