Born into the family that founded the prestigious biscuit brand JB Mangharam, one could say baking is in Anmol’s DNA. She was always inspired by her grandfather’s passion for producing the highest quality biscuits and confectionaries.

In 2010, that inspiration led Anmol to pursue the ‘Diplome de Patisserie’ at the prestigious Cordon Bleu in London.

Over the past decade, Anmol’s love for food and travel has taken her across the world – from the Ski Resorts of Switzerland to the bustling city life of London, the mountains of California to the beaches of Melbourne. From her stints at 5-star resorts and Michelin Star restaurants, she learnt much about local produce, seasonality, supply chains and managing the many moving parts of a commercial kitchen.

In 2019, Anmol made her way back home to Bangalore, India where she came to realise a desperate need for specialty baking after seeing her gluten intolerant brother struggle to get a simple loaf of bread. And so in the summer of 2020, while the world came to a standstill, Baked In BLR opened its doors to meet the growing demand for speciality baked goods.