{"id":450593,"date":"2026-09-02T02:54:15","date_gmt":"2026-09-02T02:54:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/450593\/"},"modified":"2026-09-02T02:54:15","modified_gmt":"2026-09-02T02:54:15","slug":"the-biz-beat-indian-bakery-pop-up-in-cupertino-specializes-in-vegan-pastries","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/450593\/","title":{"rendered":"The Biz Beat: Indian bakery pop-up in Cupertino specializes in vegan pastries"},"content":{"rendered":"

On Sunday mornings at the De Anza College Farmers Market in Cupertino, a crowd forms around a stall selling Indian-inspired pastries such as mango lassi bundt cakes and chai oatmeal cookies. A display of colorful bundt cakes are infused with flavors like rose, pistachio, orange and saffron.<\/p>\n

The baked goods at Orange Elaichi<\/a> are plant-forward, with many vegan options. But it\u2019s worth noting the creations aren\u2019t simply good vegan substitutes \u2014 they\u2019re delicious in their own right.\u00a0<\/p>\n

Owner Janki Chauhan started her food career in 2023 with a blog called Cup, Spoon and Spatula where she developed sweet and savory recipes. Previously, she had worked in tech as a software engineer and data scientist.<\/p>\n

\u201cJust before the pandemic I was burning out, it wasn\u2019t for me,\u201d Chauhan told San Jos\u00e9 Spotlight.<\/p>\n

\"AJanki Chauhan, owner of Orange Elaichi. Photo by Octavio Pe\u00f1a.<\/p>\n

She completed a pastry course at the Culinary Institute of America in Napa and New York, where she learned the science behind pastries \u2014 including how to substitute eggs and dairy to create vegan versions.<\/p>\n

\u201cDuring the food blog phase, I realized that there was a demand in the market for egg-free and vegan baked items,\u201d Chauhan said.<\/p>\n

In 2024, she launched a pop-up where she could interact directly with customers. The business officially took on the name Orange Elaichi in 2025.<\/p>\n

\"\"Bundt cakes from Orange Elaichi. Photo by Octavio Pe\u00f1a.<\/p>\n

Chauhan said she didn\u2019t begin baking until she moved to the Bay Area in 2010.<\/p>\n

\u201cGrowing up in India, I didn\u2019t have access to an oven,\u201d she said. \u201cWhen I moved here to do my master\u2019s, I started with Betty Crocker\u2019s ready-to-bake cakes.\u201d<\/p>\n

Now, she\u2019s running a successful bakery pop-up that sells 150 bundt cakes each weekend. She also bakes several cakes that she sells by the slice, such as cardamom carrot cake. The most popular item on the menu is the rose pistachio bundt cake.<\/p>\n

\u201cPeople usually use rose water or essence, but I use gulkand,\u201d Chauhan said, referring to the preserve made from rose petals used in Indian cuisine that adds a more intense rose flavor than other ingredients. \u201cOrange and elaichi (cardamom) are two flavors on my menu that you will see in different forms.\u201d<\/p>\n

Customers can find the flavor pairing in her cakes and muffins. Chauhan said her recipe development process involves experimenting with products for a month. Her first step is to decide whether the creation will take the form of a bundt cake, truffle or other pastry.<\/p>\n

Once the recipe is ready for the farmers market, she gauges its popularity by starting with small amounts and bringing more on her next visit if she sells out. She gradually rolls out new items to allow customers time to get familiar with her menu. Many of her other dishes are also influenced by ingredients popular in Indian cooking, such as jaggery or elderflower.<\/p>\n

Seph Foss, an Orange Elaichi employee, said customers are excited by the pop-up\u2019s creations.<\/p>\n

\u201cSometimes, they\u2019re really familiar with the flavors,\u201d Foss told San Jos\u00e9 Spotlight. \u201cOther times, they\u2019re like, \u2018Oh wow I\u2019ve never had this before.’\u201d<\/p>\n

\"\"Orange Elaichi\u2019s millionaire slice. Photo by Octavio Pe\u00f1a.<\/p>\n

Foss\u2019s favorite is the millionaire slice \u2014 a layered treat featuring orange shortbread along with caramel and dark chocolate ganache.<\/p>\n

Chauhan found inspiration for the shortbread in an episode of \u201cThe Great British Bake Off.\u201d The dish has become a hit with customers and many return for it every other week.\u00a0<\/p>\n

\"In-line<\/a><\/p>\n

Chauhan said she\u2019s ready to expand her business and has started offering corporate catering. In addition to the De Anza College Farmers Market, she also shows up at the San Mateo Farmers Market on Saturdays. She\u2019s considering attending more markets or eventually opening a shop.<\/p>\n

\u201cI would like Orange Elaichi to be the go-to celebratory place for people\u2019s parties or celebrations,\u201d Chauhan said.<\/p>\n

Contact Octavio Pe\u00f1a at [email\u00a0protected]<\/a>.<\/p>\n

Editor\u2019s Note: The Biz Beat is a series highlighting local small businesses and restaurants in Silicon Valley. Know a business you\u2019d like to see featured? Let us know at\u00a0[email\u00a0protected]<\/a>.<\/p>\n

Orange Elaichi<\/p>\n

Located at the De Anza College Farmers Market on Sundays<\/p>\n

Parking Lot B, 21250 Stevens Creek Blvd. in Cupertino<\/p>\n

Website<\/a><\/p>\n

Instagram<\/a><\/p>\n

\u00a0<\/p>\n