“If I could have my way, I would wish for a world that never runs out of cakes” the unassuming Pito Kiba tells us, on a fine Sunday afternoon. Between sips of tea, I couldn’t stop asking questions to know the brain behind such works of art (just look at these pictures!).
Meet a friend and a baker, Pito Kiba. At 26, he is his own boss and has a successful career as a professional baker.
- How about we begin with you telling us who’s Pito Kiba and what made him choose a slightly unconventional career like baking?
I am 26 years old, happy doing what I love and enjoying every moment of my life right now. Getting to this point in my career was not straightforward – it was only until I had I tried out a series of options. I did my Bachelor’s degree in Political Science, English, and Journalism from Kristu Jayanti College at Bangalore. Then I did my Master’s degree in English from St. Joseph’s College but I still couldn’t decide on a job (& a career) to pursue. It was during this period that I chose to pursue a degree in event management – which brought me closer to my true calling in baking and decided to get professionally trained in it.
- How did you get interested in professional baking?
As a kid, I enjoyed experimenting and cooking in the kitchen. Watching cooking shows on TV had slowly spawned an interest in me to pursue a career in baking. Like a typical Naga family, we had an oven at home that was barely used. That’s where I continued to experiment with cake recipes whenever I visited home for Christmas holidays. I am now my own boss and love every challenge that comes with the responsibility of owning a business.
- What are the best things about being a baker?
The best thing about being a baker is being able to create what someone has envisioned for their special day – be it a wedding or an anniversary. When I see the satisfied smiles and receive positive feedback from my clients – that’s a pretty awesome feeling.
- In your opinion, what is the hardest part of being a baker?
In baking, using the right quality of the material is very important for fantastic results. It isn’t easy to source specific baking materials for custom projects and waiting in anticipation for days on end is nerve-wracking. The weather also tends to play the spoiled sport. Whether you are working with sour cream, fondant or just practically anything in a bakery, temperature and humidity are huge factors.
- Lastly, any words of advice for our readers who are looking for unconventional career options?
I believe that we are all here for a purpose – find that purpose, give your heart and soul into it and never forget to thank God for everything.
If you haven’t tried out Kiba’s cakes yet, then you’re truly missing out on life’s finer pleasures. Be sure to order one for your loved ones or just pamper yourself.
WANT KIBA TO BAKE YOU A CUSTOM CAKE? CONTACT HERE
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