Fourth generation baker Zyraa Zend’s first video on social media received "an overwhelming response. I had people visiting solely because of the video and sharing their memories and love for Yazdani Bakery” in Bombay, she wrote in an email to Parsiana. For the past year she has been working at the restaurant and bakery in Goa called Marai, launched by her college friend with her mother. "I didn’t think twice — I jumped at the opportunity. My parents were extremely supportive; my father, Zyros, was more excited than I was, while my mother, Daanish couldn’t stop being stressed by my leaving home. I planned to go for just two months to sharpen my basics in bread. But within the first week, I fell in love with the space and the operations, which led to me being hired. I had to pinch myself to believe I was probably going to be moving to Goa. It was scary yet surreal. Night shifts and baker’s hours were things I had only heard about until I was there shaping bread at 4 a.m. with my head baker,” she wrote.
Tracing her career trajectory, Zyraa said: "I studied culinary arts at HAFT — Sophia College’s Polytechnic. In my final year I found a calling in the events space and wanted to pursue wedding planning, but this was at the start of the Covid-19 pandemic when the industry was hit the worst. Like my father, I’ve always had a great passion for curating moments. I find joy in gifting experiences to people. I would host fun themed dinners and adventurous or crazy birthday parties for my friends, knowing these moments leave happy memories in people’s minds and hearts. To me, that is the best gift.
Above: Zyraa Zend with fortune
cookies (l) and assorted bread
"When Covid threw me out of my comfort zone, I turned from event management to my next love: food. I joined Mumbai Foodie, a digital food publication, as their business development associate, ideating concepts and creative shoots for businesses that wanted to feature on the page. I was thrown into this industry with little knowledge but a lot of hunger to learn about how restaurants, cloud kitchens, hotels and bars market their services and the challenges they face with advertising, leading us to deliver potential solutions.
"Eventually, I reached a point where I felt the need to get back into the craft of the food industry. My father’s fortune cookie business and our family bakery naturally instilled in me a love for creating food that connects with people. So, I went back to my family business to smoothen some edges with the little experience I had, eager to see the outcome.
"But Bombay can be overwhelming, over-stimulating, and can easily swallow the younger generation into its rat race. I wanted out. I was looking for an adventure, to step away and learn more. That’s when I learnt about the restaurant and bakery Marai opening in Goa.
"As months went by, I started to take an interest in operations and marketing. Soon, Marai offered me a position beyond the bakery, moving into management in operations and marketing. Goa is a beast of its own, and little did I know my experience and knowledge at Mumbai Foodie would be put to the test. Goa’s seasons come in waves, and you need to plan and forecast accordingly. There were nights when I would cry to my father out of sheer worry and self-doubt, and he would laugh at the other end saying, ‘This is the real world’s schooling. Grab it, take it in your stride, and let it strengthen you.’ The one thing that kept me going was my passion to learn the systems.
"Soon, I was approached by my old company, Mumbai Foodie, whose sister concern, Goa Foodie, had started highlighting spaces in Goa. One of my dreams is to head a food and travel show, and if this side project could possibly lead to it, then bring it on! This led to the first video. It brought me so much joy and reminded me of the power of social media and nostalgia! It’s been a year now in this whirlwind of a place, and I can say for sure that I’m still learning every day. I’m excited about what’s ahead and hope my journey inspires others to embrace unexpected opportunities and stay hungry for growth,” she concluded.
S. V.