“Six am; that’s how early the first customer turned up today. We open at 10 am. On opening day (November 7), there was a line that extended all the way to 100 ft Road,” laughs Zonu Reddy, associate, Spago Meals, who, alongside together with her husband, Nischay Jayeshankar, has introduced the enduring New York-based Magnolia Bakery to India. Situated on the smorgasbord that’s 12th Essential Indiranagar, the bakery is fittingly or paradoxically (relying on the way you have a look at it) proper below a fitness center.
Glass entrance, signature flower tile flooring, a frosting station, and naturally, these Insta-worthy desserts: squares of Snickers icebox bars, completely spherical vanilla cheesecakes, chocolate cupcakes swathed in ethereal buttercream frosting from lemony yellow and peach to gentle inexperienced and turquoise (the swirl is trademarked within the US), ice lotions, and the creamy banana pudding, welcome a gradual stream of tourists.
Speaking in regards to the response thus far, Zonu says: “We had thought we must inform prospects about what we’re well-known for; however persons are properly knowledgeable about our signature dishes. Quite a lot of them are aware of the bakery due to Intercourse and the Metropolis (a photograph of Carrie and Miranda consuming the cupcakes graces the shop), many have been to the unique retailer in New York, after which there’s our social media feed as properly.”
For the Bengaluru-based couple, who work in actual property, a go to to Magnolia Bakery had grow to be a ceremony of passage throughout their journeys to New York. “When we heard they were looking for a partner in India, we wanted to see if we could be the right fit and after a lot of discussions (over more than a year), we realised that this was a good partnership,” provides Zonu.
Erick Larios, vice-president, franchise operations, Magnolia Bakery, who’s within the metropolis to oversee and assist the staff, says, “A lot of it came down to finding the right partner. Many people asked us why not Delhi or Mumbai. Bengaluru is where they (Zonu and Nischay) are based and this is where they have their infrastructure and resources. The city was also very appealing because it’s an up-and-coming foodie culture. There are also a lot of people in the IT sector here who are based in US cities.”
Cupcake shops could also be ubiquitous within the metropolis, however based on Zonu, “One thing that sets us apart is that we only do American desserts. Most of the others do really well with French desserts. A lot of our products are exclusive.”
As Erick strikes round deftly clearing a desk right here and there, he provides, “We always want to bring in and authentic New York city experience, whether it’s the décor, the ingredients or the products. For instance, the floor tiles are imported, we have a standard paint colour, the lighting is custom made… It’s about the whole experience.”
After all, crucial factor is the meals. Says Erick, “We have a training programme of eight to 12 weeks for the kitchen or back-of-house staff. It’s an intense schedule where our corporate chef trains the head chef and then all the staff trains together. Training continues post opening as well. We also educate the front-end staff on all our products so that they are comfortable them explaining to guests.”
Zonu says, “Like in other Magnolia Bakery outlets, everything is made in small batches; fresh every day. We have a rotational menu. It also depends on the seasonality of the produce. We want to champion local ingredients so we have developed a line of mango-based products. We also have eggless products for India. Being one of the few Magnolia Bakery outlets that has ice cream on the menu, we plan to do a lot of things such as sundaes, ice cream sandwiches, and cookies. For Christmas, we are planning a limited edition plum cake with a Magnolia twist.”
Merchandise are priced from ₹80 (for a cookie) to ₹450 for a slice of the Blueberry Jamboree (more likely to make you rethink that buy). The bakery additionally plans to launch marriage ceremony desserts quickly.
As for plans to develop, Erick says, “The plan is always to grow and expand the company but we want to do it in a thoughtful manner. There are always kinks to work out. I’m confident that once we have that settled here, we will start looking to expand. It’s a very big country; there’s a lot of potential here.”