An interview with Chef Sanna Gugnani, Founder of Revenir Atelier de Pâtisserie
Chef Sanna Gugnani’s journey from a passionate pastry chef to a successful entrepreneur is nothing short of inspiring. With her brainchild, Revenir Atelier de Pâtisserie, she introduced Bhubaneswar to the world of authentic French pastries.
Her blend of traditional French techniques and local ingredients has redefined the city’s culinary landscape.
Chef Sanna, can you share the story behind the creation of Revenir Atelier de Pâtisserie? What inspired you to open Bhubaneswar’s first French cloud bakery?
Sanna Gugnani: After returning from Paris in 2019, I was eager to begin my career as a Pastry Chef. Unfortunately, the pandemic halted my job opportunities abroad, and even local prospects didn’t pan out.
After multiple setbacks, I began organizing pop-ups at local cafes in Bhubaneswar as a way to continue practicing my craft while job hunting. To my surprise, the response was overwhelmingly positive, leading me to establish a small professional studio at home.
Eventually, this evolved into a full-time business. With the growing demand, Revenir seemed like the natural next step. My goal was to offer world-class French pastries to Bhubaneswar, so people could enjoy them locally instead of traveling to other cities.
Revenir, meaning “to come back,” was my way of giving back to the city I grew up in while making high-quality pastries accessible and creating a space for culinary exploration in Bhubaneswar.
Revenir Atelier de Pâtisserie brings authentic French patisserie to Bhubaneswar. What drew you to French baking, and how did you develop your passion for it?
Sanna Gugnani: Baking has always been a special activity between my mother and me, and that early passion only grew over time. While studying at Manipal, I explored baking more deeply, eventually specializing in French pastry.
My time in France solidified my love for it, especially the art of flavor pairing. French baking allows me to create complex layers of flavor and texture in each pastry, which is both challenging and deeply rewarding.
How do you blend traditional French pastry techniques with local flavors and ingredients in your creations?
Sanna Gugnani: Initially, I assumed international ingredients would be expected, given my training. But after a transformative trip with Chef Thomas Zaccharius on “Chef on the Road,” I saw the potential of using local produce in French pastry.
For instance, we’ve incorporated locally sourced jaggery, mangoes, and litchis in our croissant desserts, as well as khoya and roohafza for more Indian-inspired flavors.
These unique pairings allow us to introduce a new experience while celebrating local ingredients.
Bhubaneswar is not typically known as a hub for French culinary delights. How did you gauge the market demand, and what was the local reaction to your offerings?
Sanna Gugnani: By participating in local food events and organizing pop-ups, I gauged that there was a demand for high-quality, unique desserts.
The enthusiastic response gave me confidence that Bhubaneswar was ready for a French patisserie experience.
Without any formal marketing, word of mouth and customer feedback kept requests coming in, and this consistent demand encouraged me to move forward with Revenir.
In your view, what sets French patisserie apart from other forms of baking, and why do you think it resonates with so many people globally?
French patisserie is all about balancing textures and elements to create an intricate, multi-layered experience. It’s an art form that requires precision; even one misstep can change the entire outcome.
The combination of simple, refined flavors with complex techniques makes French patisserie an experiential treat, which I believe is why it has such global appeal.
As a chef and entrepreneur, how do you balance the creative aspect of baking with the business side of running a successful bakery?
Sanna Gugnani: Balancing creativity with business has been challenging, but I’m learning. I evaluate each new element to ensure it adds true value to the creation.
This process helps me stay grounded and maintain a practical approach, which I initially learned from my mother, who guided me to think critically about each ingredient’s purpose.
What advice would you give to aspiring pastry chefs or entrepreneurs looking to start their own culinary ventures?
Sanna Gugnani: My advice would be to absorb as much knowledge as possible. Work experience is invaluable before starting on your own.
Spend time understanding the market, especially if your concept is new to the area. Research and development are essential; they keep the business dynamic and exciting for customers and allow you to evolve your own unique style.
Do you have any exciting plans or future expansions for Revenir Atelier, or perhaps new innovations in your menu or services?
Sanna Gugnani: Yes, we have some exciting plans in the pipeline. While I can’t reveal too much just yet, I am hopeful everything will fall into place soon, allowing us to expand Revenir’s offerings and reach.
Chef Sanna’s story is a testament to the power of passion, creativity, and perseverance. Through Revenir Atelier, she not only introduced French patisserie to Bhubaneswar but also proved that with the right vision, any city can become a hub for culinary innovation.
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