About Us

About Us

Baking is an Art to be Celebrated and Cherished

Baking is an Art to be Celebrated and Cherished

T’ART is our endeavor to amalgamate our creativity and passion around the fine art and science of baking. Our philosophy is centered around delivering fresh and wholesome gastronomic experiences like no other. We are bakers, but we do not just bake. Our breads, cakes, desserts and other treats are freshly crafted with pure love and care – and the results show in our mouthwatering creations. For the connoisseur, we also offer custom creations and seasonal fare, where we strive to offer something new and truly unique.

As much as baking is an art, it is certainly also a science. We put a lot of research into our products – the types of flour used, the addition of seeds and grains, are just a couple of examples that help to increase the nutritional value of our artisanal baked products. We select only the finest, and use natural and organic ingredients, to the extent possible.

Behind every treat is a baker, or two, or more. So, at T’ART’s core are our people – we are talented, dedicated, and passionate with the common goal of fulfilling the privilege you are granting us to us – bringing our finest baked treats to you.

Our sincere hope is to let our work speak for itself, which fills us with satisfaction. We are confident that T’ART will fill you with happiness.

Chef Nakul Kulkarni

His insatiable appetite for travel has taken him to many countries and continents around the globe. With a keen sense to captivate the sweet tooth by very passionately adhering to a rather simple logic of “Life is Short – Eat Dessert First” he has indeed strived hard to excel at creating lasting memories, be it first thing in the morning over breakfast or into the night over fine intricate dessert.

Hailing from Bangalore, we introduce to you Pastry Chef Nakul Kulkarni, who strongly believes that he would be that “sweetest” sensation – this time within his own home city of Bangalore – in recreating epicurean masterpieces.

Thus far in his very nomadic way of life, he has been professionally tantalizing taste buds with his very exquisite pieces of sheer art for over 17 years, at some preeminent hotels like the Oberois, Ritz Carlton, Four Seasons, The Datai, The Nam Hai, etc. in countries like France, India, the United Kingdom, the Caribbean, the Seychelles, Vietnam, Doha, Dubai, Malaysia and most recently in the Maldives with the super luxury Gili Lankanfushi.

Chef Nakul has successfully maintained his reputation as a pioneer not just with desserts and sweets but also as an effective leader, a culinary ambassador working in very many cross-cultural environments. In many of the positions he has held, Chef Nakul has managed and has loved to train junior associates, encouraging them towards better performances in different spheres of work. In addition, he has also served as an independent consultant to restaurants in prominent global hotel chains in India where he served as a mentor for junior and aspiring pastry chefs.

With his versatility and demeanor, he will manage and oversee all of the ‘sweet courses’ within T’ART, everything ranging from wondrous weddings, high teas and cakes to the most delicate and delectable plated desserts, ensuring sweet endings. When not in the kitchen Chef Nakul finds great solace and peace spending time with his six-year-old son Neev, scuba diving, travelling, cooking, picking grapes in vineyards around the world, running and engaging himself in other fitness activities.

Chef Nakul Kulkarni

His insatiable appetite for travel has taken him to many countries and continents around the globe. With a keen sense to captivate the sweet tooth by very passionately adhering to a rather simple logic of “Life is Short – Eat Dessert First” he has indeed strived hard to excel at creating lasting memories, be it first thing in the morning over breakfast or into the night over fine intricate dessert.

Hailing from Bangalore, we introduce to you Pastry Chef Nakul Kulkarni, who strongly believes that he would be that “sweetest” sensation – this time within his own home city of Bangalore – in recreating epicurean masterpieces.

Thus far in his very nomadic way of life, he has been professionally tantalizing taste buds with his very exquisite pieces of sheer art for over 17 years, at some preeminent hotels like the Oberois, Ritz Carlton, Four Seasons, The Datai, The Nam Hai, etc. in countries like France, India, the United Kingdom, the Caribbean, the Seychelles, Vietnam, Doha, Dubai, Malaysia and most recently in the Maldives with the super luxury Gili Lankanfushi.

Chef Nakul has successfully maintained his reputation as a pioneer not just with desserts and sweets but also as an effective leader, a culinary ambassador working in very many cross-cultural environments. In many of the positions he has held, Chef Nakul has managed and has loved to train junior associates, encouraging them towards better performances in different spheres of work. In addition, he has also served as an independent consultant to restaurants in prominent global hotel chains in India where he served as a mentor for junior and aspiring pastry chefs.

With his versatility and demeanor, he will manage and oversee all of the ‘sweet courses’ within T’ART, everything ranging from wondrous weddings, high teas and cakes to the most delicate and delectable plated desserts, ensuring sweet endings. When not in the kitchen Chef Nakul finds great solace and peace spending time with his six-year-old son Neev, scuba diving, travelling, cooking, picking grapes in vineyards around the world, running and engaging himself in other fitness activities.

Chef Goutham Balasubramanian

A chef first and entrepreneur later.

I came up the hard way, slowly and steadily, with no shortcuts, be it what I plate for my customer or what I share with my teammates. I began my career in Chennai, my hometown, back in 1997, had varied international exposure before coming back to India – Bangalore to launch the Leela Palace.

La Terrace (Infosys) – 2004, Toscano – Italian Restaurant & Wine Bar) – 2008, SALT – Indian Restaurant – Bar & Grill – 2013. 16 years into the soulscape of Bangalore’s gustatory experience has given me tremendous insight, both personally and professionally. I have met phenomenal people and have made meaningful, lasting relationships with many that have stood the test of time.

Chef Goutham Balasubramanian

A chef first and entrepreneur later.

I came up the hard way, slowly and steadily, with no shortcuts, be it what I plate for my customer or what I share with my teammates. I began my career in Chennai, my hometown, back in 1997, had varied international exposure before coming back to India – Bangalore to launch the Leela Palace. La Terrace (Infosys) – 2004, Toscano – Italian Restaurant & Wine Bar) – 2008, SALT – Indian Restaurant – Bar & Grill – 2013. 16 years into the soulscape of Bangalore’s gustatory experience has given me tremendous insight, both personally and professionally. I have met phenomenal people and have made meaningful, lasting relationships with many that have stood the test of time.

Nakul is one such gem. I met him a dozen years ago over a coffee in Toscano. Something about his demeanour, his simplicity about life juxtaposed with his deep passion for his craft struck a chord in me.

The genuine nature of our interaction resonated in me long after. Very often I would wonder if we would ever be able to create something together. In spite of all his international assignments and travel we managed to stay in touch, hoping for an association someday.

The year 2020 has been quite a mixed year for all of us. For Nakul and me, this long wait and shared camaraderie has culminated in the inception of our brand – a new patisserie that we have named T’ART, very much here in Bangalore, where it all began, over a cup of coffee.

Nakul is one such gem. I met him a dozen years ago over a coffee in Toscano. Something about his demeanour, his simplicity about life juxtaposed with his deep passion for his craft struck a chord in me.

The genuine nature of our interaction resonated in me long after. Very often I would wonder if we would ever be able to create something together. In spite of all his international assignments and travel we managed to stay in touch, hoping for an association someday.

The year 2020 has been quite a mixed year for all of us. For Nakul and me, this long wait and shared camaraderie has culminated in the inception of our brand – a new patisserie that we have named T’ART, very much here in Bangalore, where it all began, over a cup of coffee.

OurTestimonials

The wide range of things on the menu at the place has the most amazing things to offer- from freshly baked bread loaves, savories to decadent desserts !

Recently we had their plated dessert, which had the layer of berry and chocolate cremeux with fresh goodness of fruits. It was just so beautiful to look at and so delicious to eat ! For someone who doesn’t have a sweet tooth, surprisingly their brownie cheese cake made it to the list of favorites with just one bite … and you just can’t stop at that one bite!

The bakery goodness that T’ART has to offer cannot be missed! Easy to order , comes in perfect packing that can be safely consumed at home ! Would definitely recommend for all the sweet cravings.

Dr. Shaifali Chahar

Ophthalmologist, Foodie

T`ART – Boulangerie is amazing if you love desserts, with great quality & spread . Don’t miss the Grain free, Vegan & Gluten free Options . The Hitea Offered is Unique & first of its kind in Bangalore perfect for someone like me who is HiTea obsessed

Shruti Chhajer Ranka

Shruti Sushma, Haute Couture Jewellery

Chef Goutham always goes the extra mile with whatever he does and T’ART is one such sweet endeavour.

His special emphasis on good quality ingredients and attention to detail sets them apart.

Let’s start with the bread – fresh and perfect – the honey loaf made a perfect accompaniment to tea last evening!

The Tiramisu and Chocolate Tart are heaven sent. The texture of the pastry is divine as is the quality of the chocolate. The tiramisu served chilled delighted all our guests and the surprise centre was unique and deliciousThe Castella- light and spongy was just surreal.

Everything from T’ART will be perfect for hi teas and gifting this season.

I look forward, not only to celebrating with T’ART but bringing the basic breads home everyday as well.

Can’t wait to have a Tea Party soon!

Shalini Manglani

Wellness Advisory

T’art an apt name from a perpetual artist, Goutham. Looking forward to many more ‘sweet’ evenings, or days. The macarons with the unique flavours and use of quality ingredients like Bourbon vanilla and Cream cheese and raspberry really heightened the whole experience with our guests. Speak about a classical cake, Sacher, made artfully – in the comfort of your own home. Now
that’s CLASSIC.

My best wishes to you and to your team on a, yet another, culinary venture.

Arun Goenka

OurTestimonials

The wide range of things on the menu at the place has the most amazing things to offer- from freshly baked bread loaves, savories to decadent desserts !

Recently we had their plated dessert, which had the layer of berry and chocolate cremeux with fresh goodness of fruits. It was just so beautiful to look at and so delicious to eat ! For someone who doesn’t have a sweet tooth, surprisingly their brownie cheese cake made it to the list of favorites with just one bite … and you just can’t stop at that one bite!

The bakery goodness that T’ART has to offer cannot be missed! Easy to order , comes in perfect packing that can be safely consumed at home ! Would definitely recommend for all the sweet cravings.

Dr. Shaifali Chahar

Ophthalmologist, Foodie

T`ART – Boulangerie is amazing if you love desserts, with great quality & spread . Don’t miss the Grain free, Vegan & Gluten free Options . The Hitea Offered is Unique & first of its kind in Bangalore perfect for someone like me who is HiTea obsessed

Shruti Chhajer Ranka

Shruti Sushma, Haute Couture Jewellery

Chef Goutham always goes the extra mile with whatever he does and T’ART is one such sweet endeavour.

His special emphasis on good quality ingredients and attention to detail sets them apart.

Let’s start with the bread – fresh and perfect – the honey loaf made a perfect accompaniment to tea last evening!

The Tiramisu and Chocolate Tart are heaven sent. The texture of the pastry is divine as is the quality of the chocolate. The tiramisu served chilled delighted all our guests and the surprise centre was unique and deliciousThe Castella- light and spongy was just surreal.

Everything from T’ART will be perfect for hi teas and gifting this season.

I look forward, not only to celebrating with T’ART but bringing the basic breads home everyday as well.

Can’t wait to have a Tea Party soon!

Shalini Manglani

Wellness Advisory

T’art an apt name from a perpetual artist, Goutham. Looking forward to many more ‘sweet’ evenings, or days. The macarons with the unique flavours and use of quality ingredients like Bourbon vanilla and Cream cheese and raspberry really heightened the whole experience with our guests. Speak about a classical cake, Sacher, made artfully – in the comfort of your own home. Now
that’s CLASSIC.

My best wishes to you and to your team on a, yet another, culinary venture.

Arun Goenka

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My first brush with Salt was in May of 2013, when the first outpost opened in Chennai. Since then I longed for them to open up in Bangalore. My fav being the one at VR Mall. Offerings are genuinely flavoured, with a twist, enough to please the eye, while retaining the roots. My best wishes to Chefs Goutham and Bala on their conceptualisation of a wonderful family dining offering.

Arun Goenka

At T’ART, We make everything fresh & Custom made to suit your unique requirements, kindly allow us 24 hours to bake your orders for a delightful experience. So what are you waiting for? Order away!

At T’ART, We make everything fresh & Custom made to suit your unique requirements, kindly allow us 24 hours to bake your orders for a delightful experience. So what are you waiting for? Order away!