Pastryarchy: Baking a profitable business model in an overcrowded industry


Pastryarchy: Baking a profitable business model in an overcrowded industry

06 December, 2022, 12:30 pm

Last modified: 06 December, 2022, 12:49 pm

“It started on a whim. When I came back, I applied to a few places such as upscale hotels to work in the pastry section, but did not find their HR approach to be satisfactory,” said Elma. 

Pastryarchy receives 15-20 orders on average during weekends and six to eight orders during weekdays. This does not take into account the rush during seasonal periods when desserts are in high demand.

“Per product, there is a profit margin of around 30%,” said Naveed. And “since we have launched we have delivered, maybe, way over 10,000 orders,” added Elma. 

Pastryarchy is a high-tier dessert brand, meaning its price tags are pricier than the average online dessert store. Their cheapest desserts, the lemon meringue tarts, go for Tk300, and the most expensive item on their menu, a custom glazed mousse box, goes for Tk3,600 but can vary depending on customisations. 

And yet people keep coming back. So what’s the secret? 

Photo: Courtesy

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Photo: Courtesy

Photo: Courtesy

“You will always have a place if you always concentrate on your product,” Elma said. “If your product is the most important thing for you, you will always have a place in the industry.”

Pastryarchy distinguishes itself through very creative aesthetics and a variety of uncommon flavour combinations. 

“We try to use a lot of uncommon ingredients, one of them is roselle leaf,” said Elma, adding, “I’ve been doing this for a really long time, so I have some intuitive knowledge of how ingredients work and interact with each other. 

So what was their biggest order to date? 

“It was one order for birth announcement boxes,” said Naveed. Elma adds, “It was a custom-made box made to display eight desserts with a drawer full of confectionaries. 200 of the boxes were supposed to go out. It was the biggest challenge of the year till now. But every Valentine’s Day, Christmas and wedding season, we face similar challenges.”

A house of creativity 

With a small yet dynamic team of 11 (including the two co-founders), Pastryarchy is all set to thrive in the future. 

Faseeha Saarrah, one of the venture’s first employees, had a diploma in Parjatan on professional baking and finished her three-month internship at Pan Pacific Sonargaon when she saw an ad on Instagram by Pastrychy for hire three years ago. 

Photo: Courtesy

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Photo: Courtesy

Photo: Courtesy

“I like working with Pastryarchy. I get to learn something new every day. I can also communicate while working, I learn new things from Elma, and there are times when I can make my own suggestions and she considers them as well,” she said. 

As a business that relies on creativity, skill, communication and teamwork, Faseeha said the team successfully cultivates a motivating workplace environment for culinary professionals and enthusiasts.





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