I am Chef Devika Shah, Founder and Chef of Bombay-based Bloomsbury Bakehouse.

I’ve been baking for my friends and family since I was 10 years old and always received rave reviews. I wanted to learn about the art of baking and since there were limited options in India until a few years ago, I packed my bags and went to Le Cordon Bleu, London to earn a Diplome de Patisserie.

I received a surprise on day one when I was told to break an egg -- something I hadn't done before! I was so embarrassed to tell my Chef that being a vegetarian I did not know how to break or separate an egg. The learning at Le Cordon Bleu was endless -- from learning how to break an egg to learning about recipes, using the right equipment, choosing the correct ingredients, profiling flavors, and little-known techniques that go into crafting creations that make palettes sing.

So after learning the art of baking at Le Cordon Bleu, and gaining incomparable pasty-making experience at le Cordon Bleu and Primrose Bakery, London, I wanted to explore the science of running a successful business. So I secured an MSc in International Hospitality from Oxford School of Hospitality, Oxford. After returning from London, I turned my vision into reality by building Bloomsbury Bakehouse into a boutique bakehouse that caters to a discerning clientele that values individual attention, and passion with which I approached baking.


We are a 100 % Vegetarian Bakehouse!

Reach out for a taste.