Pipii: From Blogging to Baking
In this interview by Holly Davis, Karishma Bharti, co-founder of Pipii, shares her journey from starting a food blog in university to launching a successful baking business. Karishma offers a candid look at the ups and downs of her career, the evolution of her brand and her future plans with her partner, Sean. >>
How did you first get into the world of food and baking?
It all began when I was at university. I was doing a lot of baking and cooking, and someone suggested that I start a blog to document what I was creating and share it with others. This was about 13 years ago, and that’s when I launched my blog, KB Eats. It became a great distraction from writing my thesis and gave me a lot of joy.
Did you always know you wanted to work in the food industry?
Not exactly. I studied speech and language therapy at university, which is quite a specific course. But after graduating, I realised that while I enjoyed what I learned, I couldn’t see myself doing it forever. I loved food and wanted to do something related to it, but I didn’t know where to start.
After university, I met Sean (now business and life partner), who was working in hospitality as a barista in London. His work encouraged me to explore opportunities in hospitality. My first job was running a street food stall at Borough Market in January, and it was freezing cold! That experience quickly taught me that street food wasn’t for me. I then used my blog as a sort of CV to apply for jobs at cafes in London, and I landed a job at a café in Hackney Wick. There, I did a bit of everything—baking, food prep, and even some chef work. It was a great way to get a full picture of the food world and hone my baking skills.
How did you develop your baking business from there?
While I was working in London, I started selling cakes under KB Eats. The blog gradually morphed into a business. I started with birthday cakes and even had a couple of wholesale customers. Then, Sean and I moved to Australia for a year, where I continued baking in Melbourne’s vibrant café scene. When we returned to the UK, I picked up the business again, working part-time at first. Five years ago, I decided to take the plunge and focus on the business full-time and in June this year we launched Pipii.
How did you come up with the name “Pipii”?
We went through a few iterations before landing on Pipii. Then, one day, the name “Pipii” came to me. It’s a colloquial word used for sweets in Gujarati, which is a nod to my cultural roots since my family is from Gujarat. What I love about it is that it’s a bit of a nonsense word to others, which piques curiosity.
What influence has your heritage had on Pipii?
For a long time, I struggled to pinpoint my USP, but I realized that what’s unique about my bakes is how I incorporate Indian flavours. I do Western-style bakes with an Indian twist. For example, I make a bun called the “Gadjat Halwa Bun.” It’s a brioche bun filled with Gadjat Halwa, an Indian dessert made from slow-cooked carrots, ghee, sugar, cardamom, saffron, and milk. It’s like a meeting of a cinnamon bun and an Indian dessert, and I add sultanas, pistachios, and almonds for extra flavour. I was initially unsure if people would go for these unique flavours, but I’ve found that once they try them, they love them.
What’s your vision?
We have a clear vision of what we want to create—a community space with good coffee and good food that’s welcoming to everyone.
Do you have a favourite Indie Oxford business?
Common Ground. I love that place—everything it does, how supportive it is to the community and how inclusive it is in everything. I’d love to do a collaboration with the team one day, maybe providing some coffee cocktails and some mini desserts to complement one of its art or music nights!
What’s next for Pipii?
Last year, I moved into a commercial kitchen in Oxford, which has been a game-changer. I also decided to create some separation between myself and the brand by rebranding from KB Eats to Pipii. As for the future, Sean and I are excited about growing our business together and continuing to focus on creating that welcoming, inclusive space we’ve always dreamed of.
We’re keeping an eye out for commercial properties around Oxford, but we’re not in a rush. We’ve waited this long, and we want to find the right place. We’re keen to find a space in a residential area where we can build a community. It would be great to have regulars who pop in daily.
Tell us more about the coffee element of Pipii?
Sean has over 10 years of experience in the coffee world and is incredibly passionate about good coffee. He can explain things in a way that’s approachable and never pretentious, which is refreshing in a world where coffee can sometimes feel a bit intimidating. We have different skills, but our goals are very aligned.
We’re currently using Routes Coffee, where Sean works and we’ll be doing a pop-up at their roastery every Saturday in October and November. I’ll handle the bakes, and Sean will do the coffee. It’ll be like a little café for the day.
Do you have any bestsellers?
The cheese and Marmite buns are definitely a hit. Surprisingly, even people who don’t usually like Marmite love them because the dough is a bit sweet, and the Marmite just adds a nice umami flavour without being overwhelming. It’s a savoury treat that’s become quite popular.
Where can you find Pipii?
Stockists are listed on pipii but you can also find Karishma and Sean at The Pipii Pop-Up at Routes Roastery every Saturday from 12th October to 23rd November.
They’ll also have some Diwali specials available on Friday 1st and Saturday 2nd November.
