Pastry chef and food stylist Vahishta Zandbaf Kolah considers herself an "artist first, before a pâtissier or an entrepreneur. I’ve strived to have the work we do reflect that about me. We’ve always exclusively wanted to be a desserts only brand.” She set up Tier Nom (TN), a cloud kitchen, in 2016, she told Parsiana on July 21, 2023. She intends to launch new products in anticipation of customers for the Parsi New Year on August 16. These include "personalized chocolate slabs made with tempered couverture grade chocolate (which contains a higher percentage of cocoa butter)… with a variety of nuts and/or fruit on one side and edible artwork on the other… We use techniques like brush work, three dimensional molded work and hand piping… Our slabs, also paired with our truffles, are available in nine unique flavors.”
Among TN’s current offerings are cakes with vanilla cream, mango, salted caramel, chocolate and raspberries; eclairs and cookies; tea cakes and cheese cakes. Custom made cakes in blueberry-coconut, dark truffle and sea salt among others are priced upwards of Rs 3,200 per kg and include standard designs with fresh/faux florals, as well as two dimensional themed "art.”
Zandbaf Kolah started her professional career as a consultant in the field of pastry arts for upcoming restaurants and cafes in Bombay after completing a diploma course in patisserie at Le Cordon Bleu, London. "Within a year, I set up TN from my home kitchen…We now have our own cloud bakery space on the main road in Colaba.”
We asked her about the future of the baking profession, what with the plethora of cloud kitchens and home businesses mushrooming during the lockdown and even now. "We are a large country… While I understand why it may seem like the market is saturated, there are always enough people to cater for…There is scope for anyone and everyone that enters the market with a bright vision and talent that sets them apart from the rest… Even in the most saturated space, you can grow when you bring something new to people,” she noted. Talent, consistency and hard work are key factors in the ever growing, ever demanding food and beverages space, she remarked.
Vahishta Zandbaf Kolah (top) and her "artistic" confectionery (above)
What does she think of the trend of "eating light” vis-à-vis her calorie rich products? "From using organic produce to more naturally sweetened baked goods and even vegan confectionery, we as a (baking) community are already taking steps in the right direction… The trend of indulgent desserts and fancy cakes should never have to go out of style… They are to be enjoyed on special occasions only! One can lead a healthy lifestyle and still occasionally indulge in one’s favorite treats!”
Zandbaf Kolah recently modeled for a range of garas for couturier Ashdeen Lilaowala. "I model mostly for friends and family,” she added. "It’s not an alternate career path or anything… It’s me enjoying my time in front of the camera.”
She completed undergraduate studies in psychology and English before the stint at Le Cordon Bleu, and along the way acquired a diploma in sugar floral artistry from confectioners Peggy Porschen, London who, as per their website, "are passionate about storytelling through the canvas of cake.”
Vahishta is married to film producer Shaun Kolah. Her father Khodaram runs an alcohol retail store, Pik Up Wines, while mother Khurshid is a home- maker. Younger brother Yavisht works with Shaun. "My husband is a successful musician, film producer, director and creative consultant having worked with brands like Mercedes, Lee, Amazon and Skoda among others,” she beamed. "My family has always given me the right kind of space to discuss ideas, come up with solutions and to brainstorm…More importantly, one way they support my business is by simply being present when I need them.”
Tier Nom is accessible on Instagram @tiernom.patisserie or on 9892561953.