About Us

We began our journey with a small kitchen at home in early 2020. We baked with passion throughout the lockdown and won the hearts of many. 

In March 2021, we set up our production and takeaway kitchen. 

In Dec 2022, we started a dine-in space, serving baked goods and drinks.

We hope to continue growing leaps and bounds.

We bake entremets, cheesecake, brownies, breads, cookies, tarts and travel cakes. We work with local and international suppliers to source the best quality ingredients. 

We use only couverture chocolate and dairy cream. We use classic pastry techniques with the latest technology to bring the best global desserts to your plate.

Hey there, I'm Saranya Sankaran, the founder of Flour Story™. My journey to becoming a pastry chef started only after a six-year stint in finance. I decided to pursue my passion for baking and enrolled in the School for European Pastry in Andheri, Mumbai, where I trained under the guidance of world-renowned pastry chefs such as Chef Vikas Bagul and Chef Anil Rohira.

My goal is to bring joy to my customers with the best pastries and baked goods from around the world. Come visit us and experience the magic of Flour Story™ for yourself.