What happens when a fashion-loving student trades design school for a pastry kitchen? In this episode, Radhika Singh shares how she left behind plans for a fashion career to join her mother Ritu Gupta’s home-run bakery, Ambrosia, and helped turn it into one of Delhi’s most iconic dessert brands.

A graduate of Le Cordon Bleu, Radhika opens up about learning the art of patisserie in London, facing imposter syndrome, and realising that business success isn’t just about good technique. It is about knowing your audience, staying consistent, and being bold. From French lemon tarts that didn’t land to scaling up Ambrosia into a full-fledged bakery, this episode dives into creative pivots, building a family legacy, and what it really takes to grow a brand in India’s competitive food space.

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