HOW IT ALL BEGAN                                                            

Bakeart started in 2014, in Hyderabad in a quest to provision home cooked, wholesome, preservative free and chemical free food to children and families who were too busy to cook on their own. Our quest was and is to aid the modern lifestyle in a toxin free manner that nurtures the body and the soul. 

The catalyst to this journey was the daily store bought loaf of bread ... so full of chemical that we chose the do-it-yourself path . 

After relocating to Delhi in 2015, Bakeart participated in the Holy Cow festival, 2016 held annually at Select city walk, New Delhi. It was a turning point for the business which turned vegan. 

Today we take pleasure and pride in serving an ever-growing vegan and non-vegan clientele who enjoy vegan, organic, nutritious, custom-made, preservative free, chemical free, ethical and cruelty free food .


Bakeart and I, turned vegan at almost the same time in March, 2016. 

Let me share with you our vegan story. 

Before March 2016, I was very much the dairy and egg consuming, meat eating happy average Indian. I proudly consumed three glasses of milk everyday, ate non-vegetarian food once a week and had eggs every day for breakfast. I used ghee for my pooja lamp, proudly shopped leather as a sign of opulence and fine taste, and generally looked disdainfully at people espousing high morals. Dairy curd formed a part of daily family meals and no festival was conceivable without sweets made especially in ghee. 

Around the time I chose to Participate in the 4th Holy Cow Festival, 2016, I joined Facebook pages for vegans with an intent to promote the event and vegan products among members there.  You can visit these pages here:

Through members of these groups, the reality of the dairy, egg, and general animal industry slowly but surely dawned on me. It struck me as amazing that at 35, I never felt the need to question the daily, continuous and copious milk production in a mammal. I was astounded that deep rooted childhood tales of how a cow is a mother because it gives milk remained with me unquestioningly. The naked truth stood in front of me and I could hardly face it. Through the Facebook groups fore mentioned, I saw the movie THE HERD. 

The movie humanizes the dairy industry by replacing cows with women. As a mother to two beautiful  girls whom I nourished for 2.5 years on breast milk, I was broken to see the treatment met out to cows. It scorched me to my soul to watch new born male babies getting killed , girl new-borns being separated from their mothers, and mothers being plugged to machines which stole every drop of their precious milk. 

I then came upon PETA's video titled HORRORS IN INDIAN DAIRY. 

My concerns now were not just about the ethics of animal food, but the nutritive value and safety of food derived from uncared for , tortured, underfed and chemically  pumped  animals. Several interesting facts came to light. These videos are just a minuscule representation of the reality of animal industries worldwide including but not limited to egg, fur, meat etc. The list is endless.  

I discovered the nutritive value of vegan food, and I haven't looked back. 

I feel better than I ever have, my energy levels are unbelievable, I started losing weight and came a happier person. I have friends and customers who are non-vegans in their diets but have enjoyed and loved vegan food we made for them. Give veganism a chance, for yourself, for the planet and every imprint of life


Bakeart, is the love child of Vaibhav and Arti, hoteliers who believe that food is love. We believe that not only should food taste and look great but it must at all times fulfill its primary purpose of nourishment. Afterall, all food that we intake becomes a part of our body, becomes us , becomes life. 

For Arti, who processes food at Bakeart, every order that you place is a labor of love, crafted with the same care and attention that goes in making healthy meals for the family. For when you order at Bakeart, you become part of our family. 

Arti's tryst with food is not a new found passion. She is a hotel professional with more than a decade and a half's experience with India's leading hotel companies. Having passed out of the Institute of Hotel Management, New Delhi in 2001, Arti went on to pursue two masters including one from the Glion Institute of Higher Education, Switzerland and several professional certifications including certifications from Harvard and Cornell. 

At Bakeart, Arti brings the same attention for detail and flair for creativity that helped her excel professionally