Meet our Founder

 Hi there,

My relationship with food began long before Fiori had a name.

I grew up finding a sense of comfort and belonging in the kitchen. I loved the process of making things with my hands: the patience, the precision, the little details that could turn simple ingredients into something memorable. That early fascination eventually led me to Switzerland, where I pursued a BA (Hons.) in International Culinary Arts at IMI International Management Institute.

Those years opened up a much larger world of food and hospitality. Through my studies and industrial training, I had the opportunity to work across different parts of the world and with incredible teams at Marriott International, Walt Disney World and Sandals Resorts and Spa. I learnt a great deal about hospitality during that time, but perhaps more importantly, I learnt what kind of chef I wanted to become.

Then the world stopped.

At the end of my final training, the pandemic brought everything to a standstill. I had imagined that my next step would be somewhere in the world of hospitality, but suddenly there was nowhere to go. For the first time, I had the space to really ask myself what I wanted to build.

I had always known that I wanted to start something of my own. I just never imagined it would happen quite so soon.

And so, in 2020, Fiori Artisanal began.

What started as a small passion project gradually became an exploration of what food could mean to me. I found myself becoming increasingly curious about where ingredients came from, who grew them, what was in season and how we could create food that was indulgent without being disconnected from the world around us.

That became the foundation of Fiori.

I wanted to bring together the techniques and discipline I had learnt through European pastry and culinary traditions with the incredible diversity of ingredients available in India. I wanted to work more closely with local producers, discover indigenous and forgotten ingredients, and create food that felt contemporary while still having a strong sense of place.

Over time, that philosophy became much bigger than the products themselves.

Fiori has grown from a little studio into a café, a dedicated production kitchen, a team of incredibly talented women, and a community of people who continue to show up for what we are building. We now make everything from naturally fermented sourdoughs and laminated viennoiserie to celebration cakes, desserts, savoury food and bespoke creations; but underneath all of it is still the same belief:

Good food should have a story.

A story about the ingredients.
A story about the people who make it.
A story about where it comes from.
And, hopefully, a story about the people who share it.

Building Fiori has also taught me that a business is never really a finished thing. It changes as you do. There have been seasons of excitement, uncertainty, growth, mistakes, reinvention and more than a little bit of chaos along the way. But every stage has brought us closer to understanding what Fiori is meant to be.

Today, I’m particularly proud that Fiori is a women-led business, that so much of what we use is sourced from within India, and that we continue to make things from scratch, in small batches, with curiosity and care.

There is still so much I want to explore! More ingredients, more techniques, more collaborations, more ways to connect food with people and community.

So while Fiori has come a long way from the little studio where it began, in many ways, we’re still just getting started.

Thank you for being here, for choosing to eat something we’ve made, for sitting at our tables, ordering a loaf, celebrating with one of our cakes, sharing our work, or simply being curious about what we do.

Every one of those little moments has helped shape Fiori into what it is today.

And I’m very excited about where we go next.

With warmth,
Anushka Srivastava
Chef & Founder, Fiori Artisanal & Cafe Fiori