She Quit Her Corporate Job — Now She has a Cake Empire
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Founded by Harshleen in 2019, Loca Boca is known for its exquisite entremets and artistic desserts. What sets Loca Boca apart is its dedication to quality and creativity, ensuring that every bite is a delightful experience. Harshleen, the head chef and visionary behind Loca Boca, has turned her passion for baking into a thriving business.
Initially working at KPMG, she realised that the corporate world wasn't her true calling. While in college, she was the Vice President of the photography society, which honed her skills in food styling and photography. Harshleen started Loca Boca as a blog, sharing recipes and beautiful food photos. Her audience loved her work so much that they began asking her to sell her pastries. For a long time, Harshleen resisted turning her passion into a full-time job, but eventually, she embraced the opportunity and started selling her creations.
In this podcast, Harshleen shares invaluable tips and tricks for building a successful entremet business. She discusses the challenges she faced, especially regarding temperature management for these delicate cakes, and offers content creation advice for bakers. Tune in to learn from Harshleen's journey and gain insights on overcoming obstacles, perfecting your craft, and turning a passion into a profitable business. Don't miss out on this opportunity to be inspired and educated by one of the best in the field!
Timestamps:
0:00 - Intro
02:11 - Introduction to Chef Harshleen
04:25 - When was baking introduced in chef’s life
05:56 - Reaction of family once they got to know that chef wants to purse baking full time
07:15 - Things chef did after leaving the job
08:36 - Decision of being a professional pastry chef
10:16 - Why did Chef Harshleen chose FERRANDI PARIS
11:32 - How did Chef Harshleen managed Loca Boca while studying at FERRANDI PARIS
12:37 - Chef Harshleen's course at FERRANDI PARIS
14:02 - Procedure of registerting and Investment required to study at FERRANDI Paris
14:58 - Is learning French Language mandatory to study in France
15:50 - Does doing a pastry course in France help in getting jobs easily?
16:56 - Experience working in Paris
18:02 - Difference between Indian & French kitchen
19:40 - Approach after working & studying in France
21:01 - First thing that Chef Harshleen did after coming back to India
22:17 - Changes in recipes after coming back to India that suits the palette
23:25 - Changes that chef did in brand after coming back to India
24:29 - Menu Planning for Loca Boca
25:05 - Cost of planning new menu and revamping Loca Boca
25:51- How to maintain consistency while using fresh ingredients & seasonal changes
26:57 - Importance of rebranding
29:19 - Experience of owning equipments that are of international brand
30:09 - Things new bakers should keep in mind before starting new bakery
31:12 - A day at Loca-Boca as a founder and chef
32:38 - What is an Entremet?
33:20 - Challenges people can face if they have a business around entremet
34:27 - How to manage temperature for entremet products
35:50 - Profit margins in entremet business
36:50 - Tips and tricks to achieve a perfect entremet
37:54 - Is it possible to make an entremet with compound chocolate
38:13 - Platforms from where people can order loca boca products
38:54 - Issues faced while delivering entremets through third party delivery apps
39:52 - Collaboration story with Benefit Cosmetics India
40:46 - Instagram’s role in building a brand
41:33 - Thought process behind making reels that includes Chef Harshleen's parents
42:14 - Content tips for bakers
43:17 - Future plan for Loca Boca
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