ABOUT US

“I love the act of creating desserts much more than eating them.” Ruchi, whose mother, grandmother and aunts were all chefs, considers her culinary path a rite of passage.

She has leveled up her skills by studying at prestigious institutions like Le Cordon Bleu in Paris and interning at Maison Cacao in Japan. She also set up the menu and recipes for Elmas Bakery.

Vaish has a penchant for collecting cookbooks and owns over a 100. Her exposure to culinary researchers such as Nicola Lamb, or Christophe Michelak are all inspirations for her craft. Both experts work with alternative sugars and ingredients, guiding her mission to create healthy versions of desserts without compromising: Taste, Flavor or Texture.

“Despite the avant-garde food I’ve tasted and am trained to create, I’m a traditionalist at heart,” says Vaish.
“I drawn to making something homey, that is fresh, preservative-free, and untampered by commercialization.”

"I want Cérémony to be synonymous with celebrations, joys large and small, and togetherness."

She believes food is a powerful source for both creating and retrieving memories. Cérémony is designed to: Evoke nostalgia for a beloved past, catalyze the creation of joyful future memories.

“We want to be a doorway into people’s happiest moments,” she says. “This is why our products have to be pure in every sense."

“When people tell me: ‘It’s better than what I ate in Paris, Amsterdam, or Italy’... then I know I’m doing something right!”