The Rise of Nik Baker’s

Nik Baker’s represents a significant evolution in Chandigarh's culinary landscape. It all began in 2006 when Nikhil Mittal, a passionate young chef, opened the first store in Sector 9. At that time, the local palate was limited to basic sweets like pineapple pastries and Swiss rolls. Nikhil introduced a diverse menu featuring items such as bruschetta, quiche, crepes, and waffles—delicacies that many had only heard of but never tasted. His authentic European flavors and the unique experience of watching him bake live behind a glass partition captivated the community.

This was merely the beginning. As popularity surged, the kitchen expanded, leading to the establishment of additional outlets. Today, Nik Baker’s proudly operates 31 locations across Chandigarh, Punjab, Haryana, Delhi, Jaipur, and Uttarakhand, along with a state-of-the-art workshop in Mohali that supplies both raw materials and finished goods to all outlets.

Nikhil's Culinary Journey

Reflecting on his journey from humble beginnings, Nikhil shares, "My passion for food extended beyond just eating; I loved cooking too. My father encouraged me to pursue this path. After completing my 12th grade, I enrolled in a one-year course at Dr. Ambedkar Institute of Hotel Management in Sector 42, followed by a brief training stint at a five-star hotel in Delhi. I later earned diplomas in food technology and patisserie from Australia."

Initially, Nikhil had no intention of returning home, but his father's insistence led him to establish Nik Baker’s, with the entire family actively involved in its growth.

Family and Team Dynamics

Though 2006 feels like a long time ago, the family has remained united throughout Nikhil's journey. During a tour of his baking facility, he introduces his brother, Nitin Mittal, who manages packaging and marketing. Whenever Nikhil adds a new item to the already extensive menu of 200 products, his family members are the first to sample it.

"My wife, who hails from Canada, has extensive knowledge about bakery products, and her insights are invaluable," Nikhil adds.

Nikhil welcomes feedback, whether it's praise or constructive criticism, as long as he maintains control over the kitchen. He is the sole chef overseeing a workforce of 1,500 employees, although he has trained many of his assistants personally. "I select young talent and provide them with training," he states.

Training Future Chefs

To meet the growing demand, Nikhil is developing a training institute in Panchkula, where a three-month practical course will teach aspiring chefs how to prepare coffee, pasta, and cakes based on their skills. Graduates will have opportunities to work in either the workshop or the outlets.

With plans to open two new outlets each month, both domestically and internationally, Nikhil recognizes the need for skilled workers. By training them himself, he ensures the quality of his offerings.

Quality control is a priority for Nikhil. A team of food technologists adheres to strict standard operating procedures to inspect every product before it leaves the facility.

Commitment to Quality

During the tour, Nikhil shows us a room where staff meticulously wash eggs by hand before they are sent to various locations. "Most bacteria enter baked goods through unclean eggs. We wash each one manually. Once our daily egg consumption exceeds 50,000, I will invest in a machine, but for now, this is how we ensure cleanliness," he explains.

As we explore the administrative area, research and development section, and a crèche where toddlers play under attentive supervision, it becomes clear that employee retention is high. Who would want to leave a workplace that engages all the senses and fosters a sense of belonging?