Chef Sarah Patka- The Entrepreneurs of India Magazine

For Sarah Patka, growing up in South Bombay came with its share of comforts, but her heart was always restless for something bigger. Born and raised around a supportive family, with her mother dedicated to home life and her father now retired, she knew she was privileged. Yet there was always a streak in her that wanted identity, name, and meaning on her own terms. That spark of ambition eventually shaped itself into Love & Flour, a boutique cake and confection brand that has today earned recognition far beyond her early imagination.

What made Sarah stand out from the start was that her entrepreneurial journey was never about chasing the “idea of a business.” It was about following a passion she had lived with since childhood—baking. Whisking flour, sugar and cream together had always felt natural, yet she never assumed it would lead to a venture. Over the years, that spark of curiosity grew into something she decided to turn into a brand, and when Love & Flour was born, Sarah promised herself that she would build it on values she could stand by. Among the first rules she set were zero wastage, a made-to-order model, and minimum order quantities. This not only reflected respect for the craft, but also helped in shaping a framework for sustainability.Like most people starting out from home, she ran into challenges that were as personal as professional. Marketing herself and her creations was a struggle in the early days. A new name in Mumbai’s crowded food circle, she had to inspire trust from people who didn’t know her beyond an Instagram page or a word-of-mouth introduction. “When you’re new and telling customers to try you for their special occasions, it’s not easy to convince them,” she recalls. Yet persistence and passion worked quietly in the background, helping her slowly build a loyal pool of customers.

The journey that began with friends and family soon grew into commissioned orders for high-profile clients. From birthday cakes that became the centerpiece of grand celebrations to wedding cakes that attracted paparazzi attention, Love & Flour slowly captured a solid niche. Over time, Sarah’s creations have been tasted and celebrated by personalities like Urmila Matondkar, Ratan Tata, Eknath Shinde, and most recently, comedian Munawar Farooqui, for whose wedding cake she received tremendous recognition. Each order brought visibility, but more than that, it validated her belief that craft and perfection didn’t need a flashy bakery front, they just needed consistency.

For Sarah, one milestone stands out among the many in her ten-year journey. She fondly remembers being a young fan at the Palladium Mall in 2014, attending the book launch of Chef Pooja Dhingra’s debut work, The Little Book of Treats. As a starstruck admirer, she dreamt of one day being even half as celebrated. Fast forward to 2025, when Love & Flour completed ten years in business, and the celebration was shared with none other than Chef Pooja herself. Life had come full circle. What started as inspiration matured into peer recognition, and that evening became etched in Sarah’s memory forever.

The last decade has steadily turned Love & Flour into a recognized name in Mumbai’s luxury dessert circle. Sarah often compares her business to nurturing a plant: water it right, let it breathe, and it will grow at its own pace. This philosophy is visible in the choices she’s made. Her focus is not about becoming the largest bakery brand or opening multiple stores. Instead, her vision is to create an exclusive, premium boutique identity, one where the name itself sparks desire. She wants people to associate Love & Flour with the best of fine confections, one-of-a-kind creations that blend research, craftsmanship, and flavors that stand apart from the crowd.

Consistency runs deep in everything Sarah does. She spends hours studying flavor pairings, sourcing the right ingredients, and keeping an eye on evolving tastes. She is clear that her patron base values authenticity over volume, and she’s determined never to compromise on quality. In her own words, “Show up for yourself, everyday. Be consistent, because consistency is the key.” It’s advice she doesn’t just give to younger entrepreneurs, but lives by herself. Beyond beautiful cakes and desserts, Sarah believes her business carries a positive responsibility in the community. Sourcing ingredients from local suppliers has been a principle from the very beginning, allowing her to support small businesses while promoting sustainable sourcing. The made-to-order structure minimizes wastage, and her policy of small order quantities ensures resources are used smartly. Customers appreciate that every handcrafted piece is prepared fresh with a combination of traditional artistry and modern designs, making each creation exclusive.

Today, as Love & Flour approaches a stronger phase in its life, Sarah continues to broaden her creative playfield. She experiments with newer combinations of flavors, textures, and styles that reflect not just a skill for baking, but also years of quietly observing industry shifts. If anything fuels her future, it’s the thrill of being recognized for her craft more than the size of her company. To her, success is measured not just in numbers but in reputation, artistry, and memory-making moments. Sarah Patka’s story is proof that businesses don’t always need loud beginnings or heavyweight backers. Sometimes, they just need one passionate curator who wakes up every day with the courage to show up, create, and serve from the heart. And in the sweet world of luxury desserts, Love & Flour has already become a name that promises to keep growing, bite by bite.