The cakery queen
This creative and talented chef has been a trend-setter in Sri Lanka’s hospitality sector for the past five years. Apart from her magical ability to whip up amazingly unique desserts, she also has a flair for photography and public relations. Melissa is the owner of Colombo’s charming cakery and cafe Bakes By Bella.
Q: As a home baker, how does your day unfold?
A: My day begins with a workout after which I head straight to the cafe. We start by going over orders for various events such as weddings and birthdays, which primarily comprise our cold kitchen products – a.k.a. desserts.
Q: How did you venture into the hospitality trade? A: I worked part-time as a waitress, dishwasher and server while studying for my biomedical science degree in London. It was the only job that didn’t require any prior experience and I used the opportunity to sharpen my skill set since baking had always been a hobby of mine.
Working in such a high-pressure environment at a young age gave me the experience that I put to use today.
After relocating to Sri Lanka, it was almost impossible to find a job that aligned with the degree I had obtained. Following short stints in the pharmaceutical and advertising fields, I decided to shift my focus to photography – something I had a knack and passion for.
I opened an Instagram account to share photographs of the goodies I baked at home and unexpectedly started receiving orders for my products. I never thought I’d venture into the hospitality trade but when I realised there was a market for it and a demand for my products, I decided to give it a shot – and it took off from there.
Q: What was your first dish?
A: I began with cupcakes and brownies. However, the game changer came when I started making jar concoctions combining unique flavours. We currently have about 35 different flavours in this range and the Avurudu Jar – which is a combination of cheesecake, jaggery and kithul treacle – is the most popular of the lot.
Q: So what do you consider your greatest achievement to be?
A: I came here with absolutely no opportunities and struggled to find a job. Today, I provide jobs for 18 people, some of whom are the breadwinners for their families. That is my biggest achievement.
Q: What is your most challenging dish?
A: Baked Alaska. Q: What are the emerging trends in food and drink?
A: I believe that as entrepreneurs, we need to set the trends ourselves by being dynamic and versatile, in terms of innovating and developing a brand or product. My cake shakes for instance, were the first in Sri Lanka and there are many more emerging trends that we will be embracing with our own twist.
Q: Would you have any advice for the home cooks amongst us?
A: It’s important to think outside the box and do something that stands out from the rest instead of following what everyone else is doing.
Q: What are your favourite ingredients?
A: I absolutely love working with cream cheese and caramel.
Q: Name three favourite utensils that you can’t do without… A: Spatulas, scrapers and turntables.
Q: Any cooking tips or tricks…? A: Always underbake a cookie. Once removed from the oven, it cooks in its own heat to become nice and gooey.
Q: And lastly, what are your plans for the future?
A: I’m currently funded, and it’s amazing that my vision and ideas are validated by professionals in the field. The combined plan is to take this venture forward and expand regionally.